THE EFFECT OF HUMIDITY AND TEMPERATURE ON INCREASING THE VOLUME OF CLYCOVINE

Abstract

Selection trends aimed at improving the quality of agricultural products are becoming increasingly widespread throughout the world. The study of new varieties, the grain quality of which is also characterized by resistance to adverse environmental factors, plays a leading role in improving the quality of wheat. The formation of grain quality in wheat is most influenced by air temperature and precipitation during the growing season. The amount of protein in wheat grain, as well as the mass fraction of gluten, is largely determined by the air temperature during the formation and ripening of grain.