THE INFLUENCE OF SOWING TERM ON YIELD AND SOME CHARACTERISTICS OF THE RYE GROWN IN A HILL AREAS PUBLISHED

Milan Obrad BIBERDŽIĆ, S. BARAĆ, B. KNEŽEVIĆ, D. LALEVIĆ, S. STAMENKOVIĆ
The rye is significant as the bread grain, of a favourably nutritive characteristics, aldough it could be used as a cattle food, for manufacturing of alchohol, starch and vinegar, cellulose, lignine, furfural and good quality paper and germs in the Pharmaceutical industry. The goal of this research work was to examine the influence of sowing term on yield in a hilly areas of North Kosovo and some indicators of the rye production which is cultivated in the organic production system. The experiment took place during 2009 and 2010 year in a hilly area of North Kosovo, at 630 m height above sea level. It has placed by system of random disposition of parcels in three repetitions. In the experiment is used the winter sort of rye, Rasha. Three sowing terms are examined. The first term was the last week of September, the second one was the middle of October and the third one was at the beginning of November. The next parameters are followed: plants height, the spike lenght, the number of grains per spike, the absolute mass of grain and grain yield with 14% of moisture, depending of sowing term. Data are statisticly worked out, by analysis of variance. Researching results are showing that the sowing term had the significant influence to all examined parameters. Plants height, the spike lenght, the number of grains per spike had significantly less value in the third sowing term, than those ones from the first and the second sowing term. The realized yield in the first sowing term could consider it self satisfactory, regarding it has been worked without usage of mineral fertilizers and chemical means for plant protection. In order to keep the rye yield on the satisfactory level, it is needed to perform sowing by the end of September becouse delaying of sowing leads to decreasing of grains yield.
rye, sowing term, number of grains in the spike, the absolute mass, the hectoliter mass, yield.
Presentation: oral

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