Home Diseases and pests Appearance and use of rye. What is the difference between rye and wheat in appearance

Diseases and pests

Appearance and use of rye. What is the difference between rye and wheat in appearance

Common rye is an annual herbaceous plant. Cultivated perennial rye, obtained by AI Derzhavin by crossing perennial rye with annual sowing rye, is also grown as a fodder plant. Sowing rye as a natural species is a diploid form (2n-14). In recent decades, breeders have obtained, by doubling the number of chromosomes in cells, tetraploid rye (2n-28), a variety that forms a large grain (the mass of 1000 grains reaches 50-55 g), a powerful straw that is resistant to lodging.

Rye has a fibrous root system that penetrates to a depth of 1.2 ... 2 m, so it easily tolerates light sandy soils, and due to its high physiological activity, it quickly absorbs useful material from insoluble compounds. The tillering node in rye is formed at a slightly shallower depth from the soil surface (1.7-2 cm) than in wheat (2-3 cm). When the seed is placed deep into the soil, the rye sets up two tillering nodes: the first is deep, and later the second is closer to the soil surface, which becomes the main one. The intensity of tillering in rye is quite high - each plant forms 4-8 shoots, and under favorable conditions - up to 50-90.

Biological features

Origin

There is an assumption that rye comes from the genus Secale montanum Guss. growing wild in southern Europe, southwestern and Central Asia.

Some of the learned travelers admit the existence not only of wild rye, but also of other grains in some localities. So, for example, Bieberstein met wild rye in the Caucasian-Caspian steppe, then in the Crimea, near Feodosia, and near Sarepta. Linnaeus speaks of wild rye, which allegedly comes across on the Volga, near Samara. There is an assumption that rye could have been brought to those parts by the Tatar tribes who once lived beyond the Volga. famous traveler according to Turkestan, Severtsev considers rye to be descended from wild relatives growing in southern Russia, North Africa and Central Asia.

According to the observations of Professor A.F. Batalin, rye in the south, after mowing, can sprout, that is, it turns out to be a perennial plant. Such rye, according to Batalin, is quite similar to the wild type of rye - Secale anatolicum, which grows wild in Turkestan. It is believed that our rye originated from a perennial wild species, but only through culture became an annual. But Warming considers P. Secale montanum, which grows wild in Central Asia, to be a kinsman, characterized by brittle straw, grains growing together with films, and many years of development. According to Bibra, most of botanists treat the testimonies of travelers about the homeland of rye with distrust. The same is also asserted by Decandol, on the ground that various authors have very often confused Secale corcale with others. perennial species or with those whose ears break easily and which are thoroughly considered different by the latest botanists (Secale fragile - according to Bieberstein, Secale anatolicum - according to Boissier, Secale montanum - according to Gussone and Secale villosum - according to Linnaeus). But true place The origin of most of our cereal plants (including the birthplace of rye), as well as domestic animals, remains unknown, although some of these plants, such as wheat, were sown in ancient Egypt as early as 4000 BC. e. and were cultivated by almost all the peoples of that time.

Growing technology

Usage

Industry

The leaders in rye cultivation are Poland, Russia and Germany.

Rye production by years (FAOSTAT)
thousand tons.

The country
Poland	7 600	6 288	3 359
Russia	-	4 098	2 932
Germany	-	4 521	2 812
Ukraine	-	1 208	1 300
Belarus	-	2 143	1 250
China	1 283	1 200	748
Canada	569	310	367
Turkey	360	240	260
Czech	-	262	193
USA	518	256	191

In the Russian climate, rye production has a significant impact on the country's food security.

Nomenclature and systemic position

Sowing rye is the only type of cultivated rye that is widely distributed in world agriculture, including in Russia, as the most important food and fodder crop. The species combines more than 40 varieties. All varieties of rye that are widespread in Russia belong to the variety var Vulgate Korn. (the stalk is not brittle, the outer lemma is bare, the grain is open or semi-open).

Varieties

In Russia, about 49 varieties of winter rye are approved for use.

The main varieties of winter rye

Variety	precocity	Winter hardiness	drought tolerance	Regions of approval
Sunrise 2	mid-season	Good	Low	Central and Volga-Vyatka
Vyatka 2	Middle Late	Good	Medium	Northern, Northwestern, Volga-Vyatka
Saratovskaya 5	mid-season	Good	high	Central Black Earth, Middle Volga, Nizhnevolsky, Ural, West Siberian

Highly productive short-stemmed varieties resistant to lodging and diseases have been bred and recommended for use: Bezenchukskaya 87, Short stem 69, Haze, Blizzard, Saratovskaya 5, as well as a variety of perennial rye Derzhavinskaya 29.

Literature

Antropovs V. I. and V. F. Rye - Secale L. // Cultural flora of the USSR. T. 2. M.; Leningrad: GIZ Kolkh. and sovkh. literature, 1936. S. 3-95.

Notes

Rye is a genus of annuals or perennial herbs yamy plants of the flowering department, class monocotyledonous, order gramineous, family cereals (bluegrass) (lat. Secale).

You can distinguish these crops from each other already at the stage of small sprouts: if you pull out a small rye plant and look at its roots, you will find a root divided into four parts, a root, but in wheat, the root is divided into three primary roots.
The color of the leaves of rye and wheat also differs - rye usually has bluish-blue leaves, while in wheat they are bright green, however, this feature observed only before the ripening of the ears.
Ears of rye and wheat also have differences in structure: in rye, the inflorescence is represented by a two-row spike, the wheat inflorescence is a complex spike.
Wheat flowers are self-pollinating, while rye is wind-pollinated.
Wheat was cultivated by man much earlier than rye.
If we consider these cereals in terms of species diversity, then wheat has the largest number of species and varietal affiliations among the currently known cereals. Rye cannot boast of such a number of species.
In rye grain, in addition to standard carbohydrates, proteins and various dietary fiber, which are also present in wheat grain, there is also a set of vitamins of the PP, E, B group. That is why Rye bread considered very useful dietary product.
Rye is less picky about the quality of the soil, so its fibrous roots penetrate 2 meters deep, receiving the substances necessary for growth. This feature makes it possible to sow rye on sandy, "acidic" or infertile soils, obtaining consistently high yields. Wheat is more "capricious" and demanding on the quality of the soil.
Rye crops are resistant to frost and severe droughts, and wheat often freezes out at low temperatures. temperature conditions and loves moderate moisture.

A hybrid of wheat and rye is called triticale:

Hybrid of wheat and rye (triticale)

Grains: rye, wheat, barley, oats, triticale (a hybrid of wheat and rye)

Rye and barley: differences.

Barley sprout has 5-8 primary roots, rye has 4.
A leaf of cereals at its base has bilateral horns or, as they are called differently, ears. In rye, they are short, devoid of cilia hairs. Barley ears are very large, have the shape of a crescent.
At the rye ear, on each ledge of the rod, there are two flowers; on the rod ledges of barley, three graceful flowers “sit”.
Spikelet scales of rye are narrow, with a pronounced single nerve-groove. Barley scales are slightly wider, linear, without a visible groove.

Types of rye, names and photos.

The modern classification distinguishes 9 types of rye:

Mountain rye (Secale montanum)
Wild (forest) rye (Secale sylvestre)
Vavilov's rye (Secale vavilovii)
Rye Derzhavin (Secale derzhavinii)
Anatolian rye (Secale anatolicum)
African rye (Secale africanum)
Rye (cultivated) (Secale cereale)
Rye Secale ciliatiglume
Weed field rye (Secale segetale)

More detailed description varieties of rye:

mountain rye(lat. Secale montanum) - perennial 80-120 cm high. The species of rye, listed in the Red Book, is distributed by small populations in Abkhazia, the Caucasus and the Krasnodar Territory, as well as in southern Europe and in the countries of South-Western and Central Asia.

Wild (forest) rye(lat. Secale sylvestre) - an annual cereal growing in European countries, Small and Central Asia, in the Caucasus and in western Siberia.

Rye Vavilov(lat. Secale vavilovii) is an annual plant that grows in Iran, Turkey, Armenia, Iraq, Iran, and the Caucasus.
Rye Derzhavin(lat. Secale derzhavinii) is a perennial fodder crop created by Professor Derzhavin by crossing seed and mountain rye.
Anatolian rye(lat. Secale anatolicum) is a perennial forage grass common in the foothill regions of the Transcaucasus, the Balkans, Greece, Bulgaria, Iraq, Iran and in the central part of Turkey (Anatolia). Used for grazing livestock and making hay.
African rye(lat. Secale africanum) - a type of rye that grows in the south of the African continent.
sowing rye or cultural(lat. Secale cereale) - an annual or two-year-old cereal, cultivated in the winter or spring way. A widespread culture of high food, agricultural and fodder purposes, uniting about 40 varieties. Cultivated in temperate latitudes in the territories of Russia, Germany, Poland, Scandinavian countries, Belarus, Ukraine, Canada, America and China.

Rye Secale ciliatiglume- a type of rye that grows in Turkey, Iraq, Iran.
Weed field rye(Secale segetale) - this species grows in the countries of Central Asia, Afghanistan, Pakistan, Iran, Iraq, and the Caucasus.

Rye: benefits, medicinal properties, vitamins and minerals.

Rye is one of the most useful cereal plants, a unique dietary product, a storehouse of vitamins and minerals that are indispensable for the human body. The composition of rye grains includes:

B vitamins involved in basic metabolic processes, preventing aging, supporting immunity;
vitamins A and PP, which protect the body from aging and maintain the integrity of the cell structure;
folic acid, which has a general strengthening effect on the body and supports the work of the heart and blood vessels;
sodium, potassium, calcium, magnesium and phosphorus;
lysine and threonine, amino acids important for tissue growth and repair;
germinated rye grains contain zinc, selenium, iron and manganese.

The use of rye products, decoctions and preparations containing rye can successfully fight many dangerous diseases:

oncological diseases;
arthritis, arthrosis and inflammation of bone tissue;
cardiovascular diseases;
diseases of the liver, gallbladder, kidneys and genitourinary system;
diseases of the pancreas and thyroid gland, including diabetes mellitus;
allergies, bronchial asthma;
skin diseases.

The most valuable rye flour is wholemeal (unrefined, with a grain shell), it retains all beneficial features whole grain.

In the field of medicine, infusions and decoctions are prepared from useful cereals, extracts are made from rye grains. This cereal has a tonic, tonic effect on the body, stabilizes the functions gastrointestinal tract, softens cough, relieves rheumatoid conditions, heals boils and relieves tumors. Rye bran useful in the treatment of high blood pressure, anemia, diseases of the cardiovascular system.

Rye belongs to the bluegrass group of plants. It is the second most important crop after wheat, used in Food Industry and in the manufacture of animal feed. Despite the benefits of cereals, rye crops in Russia are declining every year. This is due to the fact that it is inferior to wheat in terms of early maturity and yield. Growing it is not so profitable from an economic point of view.

Botanical characteristics of rye

Breeding varieties of rye are annual and biennial plants, while perennial rye is a wild type of cereal. Wild rye often germinates as a weed in wheat crops, oats, or varietal rye. Annual grass grows up to 175 cm in length. All varieties are divided into winter and spring varieties, and winter varieties are more productive.

Biological features of rye:

Cross-pollinated by wind or insects;
Sufficient soil acidity for germination and yield - 5.3-6.5 pH;
Young shoots with a formed tillering node are able to withstand frosts down to -21`C;
The best precursor plants for rye are lupine, clover, early varieties of potatoes, buckwheat.
The culture is not sown after sugar beets, fodder root crops, intermediate crops and late potatoes.

Origin and distribution

Modern varieties originated from a weed-field species, whose homeland is Southwest Asia. In archaeological excavations, cereal seeds are found along with barley and wheat. However, rye is a younger crop. The earliest finds date back to 2000 BC. During this period, it was actively grown along the banks of the Oka, Dnieper, Dniester, as well as in the mountainous regions of the Caucasus.

The popularity of culture is determined by unpretentiousness, winter hardiness and a good harvest. These qualities played an important role in the relocation of cereals to the northern countries and regions: where wheat lacked sun and heat, rye gave a good harvest.

On the territory of Eastern Europe, in Zaonezhie and Kizhi, rye appeared about 900 BC, and the first mentions in written sources date back to the 1st century AD. The spread of rye has supplanted another important cereal crop - barley. People preferred to cultivate a more winter-hardy cereal that could be resowed even in cold autumn. Another advantage is that rye bread turned out to be tastier and more satisfying than from barley or oats.

Features of the development of culture

During germination, the seeds absorb up to 65% of water from their weight, and for the development of roots they need a temperature not lower than + 3`C. Shoots of winter varieties appear 6-7 days after sowing, spring varieties - 8-9 days. Due to the presence of anthocyanin in the first leaf, the seedlings have a purple hue.

In the tillering phase, lateral shoots are formed. The duration of tillering is from 33 to 37 days for spring varieties, and for winter varieties - 30 days in autumn and about 20 days in spring after awakening. The amount of yield depends on the number of stems with ears that are formed in the heading stage. Another characteristic of this period is the increase in the size of the leaves and the strengthening of the stem.

During flowering, the lodicules swell and the lemmas diverge. The wind carries pollen from one stigma to another for pollination and the formation of a weevil ovary. The minimum temperature for the flowering process is +12.5 `C. The ripening and pouring of grains depends on the wind and temperature, air humidity.

Milk grain has green color and turns yellow as wax ripeness is reached.

Description of cereal crop

Rye is a type of grass with a straight and hollow stem inside. On its upper part and on the leaf plates there are thin hairs that save the plant from drying out during the heat, from sudden cold snaps and freezing. They also give the plant the opportunity to germinate on light sandy soils. A hanging ear crowns the top of the stem. Its length depends on the variety and can reach up to 17 cm. On the ear there are linear awl-shaped scales, under which oval or oblong grains are hidden. The color of the grain and the structure of the surface varies depending on the variety of cereal.

Wild rye refers to the diploid form of plants with a pair of chromosomes. In the course of breeding, it was possible to obtain varieties with double chromosome set, which allowed to increase the size of the grain, its quantity and quality. As a result of the work, species resistant to lodging were created, with a weight of 1000 grains up to 55 g.

Young seedlings are very similar to wheat, they can be distinguished by the root system. In rye, the shoots have roots, consisting of 4 parts, in wheat - from 3.

Stem and root system

Average length stem - about 90 cm, but under favorable conditions, rye can grow up to 175-180 cm. The root system of a fibrous form reaches two meters deep. This explains the ability of the plant to grow on light sandy, acidic and poor soils. Long roots are able to get the necessary trace elements and water from great depths.

The tillering node lies at a depth of 17-20 mm with normal seed placement. If the seeds lie lower, then the rye forms two nodes: the upper one is closer to the surface of the earth, the lower one is 1.5-2 cm lower. The top node is the main one.

During the underground branching of the stem, the plant forms ground shoots. Their number depends on the conditions, can reach 50 or more.

rye leaves

The leaves of the plant are flat, broadly linear, bluish-green or gray-green in color. The length of the leaf depends on the variety and can reach 30 cm, width - up to 3 cm. The base of the leaf is crowned with a tongue and smooth ears that fit snugly against the stem. The leaf blade of most varieties is covered with protective hairs that protect the plant from drying out or freezing.

Inflorescences and ears of rye

The inflorescence is a complex spike, 6 to 17 cm long and 0.5 to 1.5 cm wide. Its stem has a tetrahedral shape, framed by single flat spikelets. Each of them has a pair of developed flowers and one undeveloped. The scales of the flower are linear-subulate in shape with 1 pronounced vein. They are smaller and pointed in appearance, with a small awn. The outer floral scales reach a length of 15 mm, are distinguished by a lanceolate shape and a long awn. The upper scales are shorter, with 5 veins and with thin curved cilia along the edges.

The inner scales have a pair of keels, without an awn, and cilia are located only in the upper part. Rye flowers have 3 stamens, anthers are elongated, protruding from spikelets.

Rye grains

Cereals quickly sprout and increase the grain mass. The tillering after planting begins after 21-25 days, and the earing phase begins after another 45 days. Flowering occurs 10-12 days after the start of heading, and lasts 2 weeks. The phase of milky ripeness lasts 10-12 days, and it takes up to two months for the grain to ripen.

The grain of rye has an oblong shape, laterally compressed, with a pronounced groove. The size, shape and even color of the grain depends on the variety of the crop. Average length - from 5 to 11 mm, width - from 1.2 to 3.4 mm, thickness - 1.3-3 mm. For diploid varieties, the weight of 1000 grains is up to 35 g, for tetraploid varieties, up to 55 g. The color can be white, grayish, dark brown, yellow, yellow-brown or gray-green.

Economic importance of rye

About 50 varieties of rye are cultivated in Russia, most of them are winter varieties. Spring rye is planted in Yakutia, Transbaikalia, Central Siberia. Winter varieties do not withstand the snowy and frosty winters of these regions, however, they give a larger harvest.

The central regions of Russia practice sowing rye as green manure. It cleans the field well from weeds, pests and reduces the level of soil disease. Rye saturates the earth with potassium and loosens, making the soil convenient for the conservation of water and oxygen.

By the amount of protein, rye is inferior to wheat, and due to the high content of gluten (up to 26%), rye bread turns out to be denser and quickly stale.

Cereal germs are used as raw materials for the preparation of medicines, in the food and cosmetic industries. Whiskey and alcohol are made from malt.

Young shoots are a high-calorie and vitamin-rich food for livestock. To improve the quality of haylage and silage, vetch or alfalfa is sown along with rye. Such haylage or dry chopped hay contains:

Up to 16% protein;
Up to 35% nitrogen-free extractives;
Up to 33% fiber;
Up to 6% fat.

The proportion of rye in grain feed should not exceed 50%. The abundance of fiber and protein can provoke the development of obesity in pets and birds.

Why rye is good for the body

Rye is rich in vitamins and minerals. It contains a lot:

B vitamins that are involved in metabolic processes, prevent aging and support immunity;
Vitamins A and PP, which preserve the structural integrity of cells;
Folic acid, which has a tonic effect and favorably affects the functioning of the heart and blood vessels;
Lysine and threonine responsible for tissue regeneration.
The cereal is rich in vitamin E, choline, betaine, beta-carotene and lutein.

The benefits of germinated grains

Sprouted grains are healthier than dry ones, as they contain more manganese, zinc, selenium and iron. Regular consumption of fresh sprouts allows you to compensate for the lack of vitamins and minerals in the body, especially in spring period. Sprouted grains can be added to cereals, salads, soups, eat for breakfast with yogurt or kefir. The benefits of sprouted rye are the normalization of the digestive organs, the improvement of the intestinal microflora, the cleansing of toxins and excess cholesterol.

Gastrointestinal tract;
spleen;
Brain;
endocrine system;
Liver;
Allergies.

Products made from rye flour can be consumed during pregnancy and lactation, people with a high degree of obesity and patients diabetes. The inclusion of germinated grains in the daily diet has a beneficial effect on vision, the condition of the skin, hair, nails and teeth. Contraindication - gastritis with high acidity and gluten intolerance.

Chemical composition of grain

The composition of rye grain depends on the growing conditions of the cereal and its variety. The main carbohydrate is starch, in dry matter it accounts for up to 65%. It and other carbohydrates in the process of hydrolysis form fructose.

The content of gum is from 2.5 to 5.5%, less levulezan - up to 3%. Mucus is represented by pentosan, which is easily soluble in water and increases in volume by 9 times when hydrated. The sugar level is in the range from 4.3 to 6.8%, fiber - 2.3-3.4%, protein - 8-19.4%. The protein is represented by albumin, gliadin, globulin and glutelin. Protein substances in rye flour quickly swell, forming a viscous and sticky dough.

The amount of fat in 100 g of dry matter is up to 2%. More than half of them - unsaturated acids: linoleic, oleic, linolenic, stearic, palmitic, myristic. There are also unsaponifiable substances - campesterol, cholesterol. Fats are contained in the germ and aleurone layer. The ash content of cereals is from 1.5 to 2.8%.

Problems and prospects of cultivation in Russia

At the end of the last century, up to 20 million tons were collected in Russia. rye per year, but over the past 20-25 years, the amount of the crop has decreased by almost 10 times. In 2017, only 2.5 million tons were collected. grains. Rye bread accounts for just over 10% of the total bread produced.

This is due to the spread of wheat as the main food crop. The development of new productive and cold-resistant varieties attracted more attention from farmers. Increasing productivity and precocity of wheat did not allow other cereals to compete in the sown fields. Absence state regulation the structure of grain and the economic interest of landowners in its cultivation also led to a reduction in the crops of this crop.

The growth of interest in rye products and alcohol has only been observed in the last few years, when healthy eating is becoming more and more popular. The benefits of rye products have been proven by Russian and foreign doctors. But despite this, experts do not foresee an increase in acreage: to meet the needs domestic market It is more profitable to buy a product than to plant it. Fodder rye is sown together with vetch, alfalfa, clover and other legumes and cereals.

An increase in production is possible only with the expansion of the sphere of use of cereals. Rye groats are the best natural antioxidant that has anti-inflammatory and anti-allergic properties. Grass is indispensable both as green manure in the fields and as an insurance crop in an unstable climate.

Measures to promote grain should be carried out on state level as it is done in European countries.

Interesting facts about cereals

In some regions of Russia, where traditions are quite strong, the custom has been preserved: for the newlyweds, they cook porridge from young rye grain. It is a symbol of wealth, abundance and happiness. In the second half of the 19th century, Luxembourg came out on top in the world in bowel cancer. The problem found a very simple and unexpected solution: bran and rye bread were added to the diet. The rate of disease declined rapidly, and within a few decades approached zero.

Rye and rye flour have a lot of healing properties. If you apply a rye cake to an abscess or abscess, it passes faster. Inflammation subsides pain accelerates tissue regeneration.

In Russia, a bunch of ears of corn was used to drive away evil spirits from a newborn, and a few rye grains were placed on the bottom of the baby's bed to ward off evil eye and spoilage.

Straw is still used today as roofing material for houses and barns, as well as for making adobe bricks.

Man uses whole grain for cooking cereals, and the flour is used for baking dietary breads, making kvass, pancakes, pies and gingerbread. From the grains prepare infusions and decoctions that soften the cough. Rye bran lower high pressure and help in the treatment of anemia.

The leaders in the cultivation of cereals are Germany and Poland. These two countries account for about 50% of the world harvest. Grains are used in pharmaceutical industry to obtain natural amino acids and vitamins, hormones and antibodies. Almost 70% of bread and pastries, ready-made breakfasts are made from rye flour, and alcohol, noble spirits and beer are made from malt.

The use of cereals is multifaceted, and unpretentiousness makes it possible to grow rye even in areas with risky farming. It can become a good fodder crop for animal husbandry in the northern regions and solve the food problem at the local level, but it needs proper popularization and promotion at the state level.

Outwardly, rye is very similar to a wheat plant. The difference is in the structure and color of the ear, the structure of the stem and the root system. Cereals differ in grain quality, agrotechnical requirements, and cultivation area. Rye is less demanding on the soil and can produce a good harvest even on poor soil.

Origin and distribution of rye

There are several assumptions about where this cereal comes from. According to one version, the birthplace of rye is the southern regions of Europe, according to another, southwestern Asia, and according to a third, north Africa. According to the studies of the progenitor of the culture, wild-growing cereal plants come from Anatolia, Turkey.

The difficulty in establishing a homeland is that rye was quickly domesticated and distributed throughout Europe, Asia, and Africa. During the Middle Ages, cereal was cultivated throughout modern Europe. Popularity was explained by the ability to tolerate frost well and undemanding to soil conditions. Where wheat froze or gave a meager harvest, rye bore fruit well.

Ease of cultivation, resistance to adverse weather conditions and cheapness made the culture popular in Russia.

Black bread was inexpensive and affordable ordinary people, and only wealthy citizens could afford white wheat.

In Russia for a long time bread was the main grain crop. The concept of "bread" was associated with rye, and wheat bread called white. Wheat began to displace rye from the fields only with the development of the agrotechnical industry: new varieties began to appear that were resistant to adverse conditions, diseases, and pests.

Problems and prospects of growing rye in Russia

The main agricultural crop in Russia is wheat. On the territory of the country, hard and soft varieties of winter and spring grain are grown. Wheat is cultivated for food and technical purposes, for the needs of animal husbandry. The second place belongs to barley. It is used for the production of flour, cereals, alcoholic products and concentrated animal feed. In third place is oats, which, like barley, plays an important role in the food and livestock industries.

Rye is ranked fourth in the list of major grain crops. It accounts for about 4% of the total grain yield. After processing, rye retains more vitamins and minerals than wheat. Black bread is less caloric, and its regular use benefits health and prevents the development of many diseases.

At the end of the last century, there was a sharp decline in rye production compared to the Soviet period. In 1990, about 17 million tons of grain were harvested, and in 1995 - just over 3 million tons. The reason for the decrease in sowing is the lack of a state regulated structure for sowing grain and the increased demand for wheat. Despite the fact that rye is also used in the alcohol industry, alcohol producers and strong drinks prefer to work with wheat grain.

In the livestock industry, cereal is inferior to barley and oats, although it is used in combined feed for poultry, cattle and pigs. The relatively low yield of cereals also played a negative role: rye is several times inferior to wheat in this indicator. The average yield for 2016 is 20.4 q/ha.

The leader in the production of rye is the Stavropol Territory. The highest fees per hectare were also noted there - up to 50 centners. The second and third places are occupied by the Lipetsk and Moscow regions, and the top five are closed by Krasnodar region and Kaliningrad region. Despite the declining area of cultivation, rye continues to be grown in regions with risky farming. Where rye is grown as the main cereal crop: in the Khabarovsk and Trans-Baikal Territories, in the Amur Region, in Yakutia and Buryatia.

Rye varieties

Low demand explains not so much varietal diversity like wheat. Breeders have bred about 50 registered varieties that have such qualities as:

High yield;
early maturity;
Frost and drought resistance;
Resistance to fungal diseases and lodging;
High quality grain.

New varieties are being developed for certain regions, taking into account their specifics:

Vyatka-2 - resistant to soaking and damping off rye. Its cultivation is possible in Western Siberia and Non-Chernozem regions, mid-late variety;
Sunrise-2 gives a good harvest in the Moscow and Tver regions, Chuvashia;
Talovskaya-15 is growing and showing good yields in the central regions;
Saratovskaya-5 is suitable for the climatic conditions of Altai, Kemerovo and Tyumen regions;
Chulpan is grown in the central black earth regions, in the Volga region and in Western Siberia.

Most varieties are winter. Spring rye is grown only in regions with short summers and frosty winters: in Yakutia, Central Siberia and Transbaikalia.

Rye cultivation technology

Conditions for growing rye should be aimed at obtaining a high yield. In order for rye to grow well, you need to observe the correct crop rotation. It includes the selection of quality seeds, soil tillage, planting time, plant care, disease control and fertilization. Intensive cultivation technology also includes measures to retain moisture in the soil.

To obtain a high yield at lower physical costs, winter and spring rye is sown after predecessor plants. For winter varieties, these are:

Lupine and clover;
Corn, peas and legumes;
Buckwheat;
Early varieties of potatoes;
Spring wheat.

The best precursors are pure pairs. Spring varieties are less demanding on their predecessors. They grow well after perennial grasses, winter rye, rapeseed, clover and corn.

When planting seeds, take into account the seeding rate developed for this region. For the Urals and Siberia, this is 6.3 million per hectare, for non-chernozem regions - 6.5 million per hectare, for black earth regions - 5.5 million per hectare.

planting rye

Sowing consists of three stages:

Seed preparation;
Soil preparation;
Sowing work.

Germination - from 92%;
Purity - from 99%;
Humidity - no more than 14%;
Weight of 1000 seeds - not less than 35g;
Strength of growth - over 80%.

Before sowing, the grains are treated against rust, root rot, hard and stem smut. For this, drugs are used:

Teagam;
Vitatiuram;
Fungicide;
Hexatiuram.

If freshly harvested seeds are planted, they must be heated in the sun for 3-5 days or with a special grain dryer at a temperature of 45 ° C. Warm-up time - 3-4 hours. The seed preparation process includes several stages:

Preliminary purification from coarse organic and mineral impurities;
Drying;
Cleaning of weeds and their seeds;
Cleaning from grain impurities;
Air-heat treatment (2-3 weeks before planting);
Etching (10-16 days before planting).

To improve germination, seeds can be further treated with growth regulators and nutrients.

Soil preparation

After harvesting the predecessor, the field is peeled to a depth of up to 8 cm. With late harvesting of the crop or in cold weather, peeling is not necessary: it is replaced by manure and plowing to a depth of 30-35 cm. plow with skimmers. After harvesting bean-oat mixtures and when the ground is wet, the soil is plowed to full depth.

After the snow has melted and the soil has dried out, harrowing and cultivation are carried out twice. With a strong weediness of the field, one cultivation is replaced by the application of a herbicide.

For spring rye, the soil is prepared in the fall:

After vegetable predecessors, the main tillage is carried out to a depth of 17 cm or with disc harrows to 13 cm;
After annual injuries and buckwheat, peeling is carried out. With a strong contamination of the field - cultivation and disking.
Fall plowing is carried out in the second half of August to reduce weediness, accumulate moisture and preserve nutrients. On sowing with large quantity stones, plowing is carried out with plows with protection of the working bodies, and reverse types of plows are used for smooth plowing.

In early spring, the soil is cultivated according to the physical ripeness of the earth. With the granulometric composition of the soil, it is first harrowed, and more heavy types soils require cultivation without the use of a harrow and to a depth of up to 6 cm.

Seeding methods

For planting seeds, 3 sowing methods are used:

Narrow-row, with a width of inter-ridges of about 8 cm;
Solid;
Cross.

With continuous and cross sowing, the distance between the ridges is 14-17 cm. The sowing depth depends on the crop variety and soil type. For spring varieties, this is usually 3-5 cm. Winter rye is more demanding on planting depth, since its tillering nodes are formed near the surface.

On moist soil, seeds are planted:

On heavy soil - 2-3 cm;
On medium density - by 3-5 cm;
On a light one - 5-6 cm.

In dry weather and dry soil, the sowing depth is increased by 1-2 cm to avoid blowing out the seed. If the arable soil after sowing is not sufficiently moistened, then rolling is carried out. This allows the seeds to establish themselves in the ground and raise moisture to the upper layers.

Sowing dates

Sowing time depends on the region and weather conditions:

In the southern regions, winter crops are planted from the 4th week of September until mid-October;
In Siberia - from the first decade of August to mid-September;
In non-chernozem regions - from 5 to 30 August;
In the southeastern regions - from August 15 to September 5.

When calculating the timing of disembarkation, it is assumed that the autumn growth period lasts about 45 days. Volume average daily temperatures in this period should be equal to 445-555°C.

The planting of spring rye is started according to the actual physical readiness of the earth, when the top layer warms up to +2°C. Seeds well survive frosts down to -8°C. In the northern regions, rye usually begins to be sown in the second half of May, in the southern regions - in late April and early May. In Siberia - in the middle of May.

Rules for the care of rye

The task of the post-sowing period is to ensure a good harvest. Due to the longer growing season, winter varieties need more care than spring ones. Phosphorus-potassium fertilizers are applied to the soil in autumn in order to prepare shoots for wintering. During the winter months, snow retention is carried out, it protects young plants from sudden changes in temperature and ensures the safety of moisture.

In the spring, excess water from the lowlands is removed using drains. If plants spend 10 or more days in water, they die. Compulsory harrowing is carried out in the spring to break up the crust, conserve water, kill weeds and remove mold. Harrowing begins on the 4th-5th day of physical ripeness of the soil.

Feeding

With timely application of fertilizers, the yield increase per 1 ha will be:

On forest and sod-podzolic soils - up to 8 centners;
On sandy and sandy soils - up to 12 c.

To determine the required fertilizer and its quantity, soil analysis is carried out for the mineral composition.

Mineral and organic fertilizers are used as top dressing. Organic includes manure, compost from manure and peat, enriched with phosphorite flour. Sometimes, together with phosphate-potassium fertilizers, lupine is plowed into poor soils. On clean fallows, the main type of fertilizer is manure. On the fertile land with insufficient rainfall, a phosphorus mixture is added to the manure.

Phosphorus-potassium fertilizers are applied during the main tillage. Nitrogen is added in 2 stages:

At the stage of formation of nodes, leaves and internodes - in the amount of 30-65 kg/ha;
At the stage of formation of spikelets and the beginning of the exit into the tube - in the amount of 30 kg / ha.

Soddy-podzolic and podzolic soils require about 30-45 kg/ha of nitrogen. And for soil with high acidity, limestone fertilizers are used from 3 to 5 t / ha.

Diseases of rye

To avoid diseases, you need to follow the rules of crop rotation:

Treat planting material with special preparations;
Plant zoned and disease-resistant varieties;
Select only healthy seeds for planting;
Comply with the storage conditions of seeds;
Observe the rules of pre-sowing soil preparation;
Quickly identify foci of the disease and apply drugs to eliminate them.

Seeds harvested from smut-infested fields should not be planted. The volume of infection of seeds with ergot horns and sclerotia of other fungi should not exceed 0.07% of the total mass of the seed.

With stem smut, lead-colored streaks appear on the upper part of the stem and leaves, which eventually germinate as black spores. The disease leads to a loss of yield by 5-6 times. Fusarium root rot is dangerous because development destroys stem tissues. In a poorly developed plant, small ears of rye with underdeveloped grains are formed. At powdery mildew the whole plant is affected by plaque and cleistothecia, which lead to the death of the leaves.

Common bacterial diseases include black and brown bacteriosis. Infection with the brown form can lead to the destruction of flowering organs and grains. Black bacteriosis affects cereals that grow in the southern regions, and leads to the drying of the plant at the base.

Weed and pest control

To prevent field contamination weeds and harmful insects several agricultural practices are used:

Alternation in one field of grain crops;
Use for sowing only treated seeds;
The use of clean vapors;
Regular tillage;
Timely application of fertilizers;
Compliance with sowing dates;
The use of chemicals.

To control rodents, traps with poisonous baits or microbiological preparations are used.

Rye is one of the oldest domesticated grain crops, growing on almost every continent. Its grain is rich in vitamins and minerals, and black bread - good prevention many diseases. On the territory of Russia, rye is cultivated in the central and southern regions, in the Primorsky Territory and even in Yakutia. The short growing season and unpretentiousness make this cereal suitable for growing in conditions short summer. For getting good harvest agricultural regulations must be followed. They include the processing of seed, soil preparation and adherence to planting dates. Winter varieties are sown in late summer and early autumn. Spring - according to the physical ripeness of the soil.

Cereals have been studied and cultivated by man for a very long time, because they are the main source of nutrition and life force. Thanks to crops such as rye and wheat, a person has been providing food for himself and his pets for centuries. Bread is baked from the ground grain of these cereals, which we buy every day in the store, without even thinking about what else, except palatability, different rye and wheat.

What does rye look like and what does wheat look like

Even those who have never held spikelets of wheat and rye in their hands know from the photograph that there are differences between them, because wheat and rye bread itself differ in appearance. The first one is white golden crust, and the second one is gray inside and brown outside. In the same way, the grains of these crops can be distinguished - in wheat, ripe seeds have a golden hue, but for rye, the greenish-gray color of grains is characteristic, like in meadow timothy.

The spikelet of rye is thin with long and thick tendrils. Wheat has a thicker spike. It also has tendrils, but they often break off completely during the grain ripening period. It is worth noting that no grain crop has as many varieties as wheat.. And this is understandable, because historical research confirm that it was with her that the practice of cultivating cereals began.

The height of a rye stalk can reach about two meters, while wheat rarely grows more than one and a half meters.

Below in the first photo is rye, in the second - wheat:

Composition and nutritional value

Both rye and wheat belong to the cereal family and can be either annual or biennial. Annual varieties are most often cultivated.

Wheat is considered more nutritious product . More tasty and valuable bread comes out of it. But, in fact, 100 grams of wheat grains have an energy value of 339 calories, while rye has 338 calories. As you can see, the difference is not significant if we are talking about the grain itself.

Composition of rye represented by the following proportions:

8.8 g protein
1.7 g fat
60.7 g carbohydrates
13.2 g dietary fiber
1.9 g minerals

In turn, in composition of wheat:

14 g proteins
2-2.5 g fat
68-71 g carbs
10 g dietary fiber
as well as 65-68 g of starch and 3 g of sugars

In this way, it becomes obvious that in terms of nutritional value and benefits of the product, wheat is much more valuable than rye.

On the other side, rye is considered a more dietary product, and rye bread, especially wholemeal, is recommended for overweight and excess cholesterol.

Features of agricultural technology

Like garlic, both of these crops are grown as winter and spring crops, which increase yields while reducing the area used.

Wheat of any variety is a self-pollinating plant, but its yield depends on climatic conditions. For her, sufficient daylight hours and a warm climate are important. She is also very sensitive to severe frosts v winter time. And therefore, winter wheat in snowless winters very often dies. This is due to the fact that tillering occurs close to the soil.

If we talk about rye, then it is less whimsical and can withstand up to -30 ° Celsius in snowless winters. This led to the active spread of this culture in the northern regions.

Optimal soil for these cultures is also different. Wheat yields best on fertile black soil or podzolic soil and does not tolerate high acidity. Rye does well in poor clay and even sandy soils, and is not susceptible to acid levels. By the way, it can even improve the quality clay soils loosening them and providing good drainage properties.

At high humidity, wheat can be affected by various fungal diseases, to which rye is resistant. However, due to the large length of the stem, rye can “lie down”, which makes it difficult to harvest.

Unlike rye, wheat can also have problems with weeds preventing germination.

Practical use

As already mentioned, the grains of these crops are used for baking bread, making pasta and making alcohol. Rye and wheat are often included in the composition of feed for livestock and poultry (chickens, quails on farms.

Have been widely used germinated wheat grains. In medicine, they are used as a wound healing agent, as well as an immunomodulator. In cosmetology, they are known as an effective anti-aging agent.

Rye germs are not used in medicine and cosmetology. However, flowering ears of rye are suitable for preparing essences used in homeopathy.

In turn, the stems (straw) of this culture are an excellent roofing material. It is rarely used today, but is still found in agricultural buildings.

It is worth noting and special properties of wheat and rye bread. The first has a fixing effect on the intestines, and the second, on the contrary, weakens. Alcohol can be obtained from wheat High Quality, but excellent kvass is made from rye.