Romanian Biotechnological Letters Vol. 23, No. 6, Copyright © 2018 University of Bucharest Printed in Romania. All rights reserved ORIGINAL PAPER 1 Productivity and Quality of Grain of Hybrid Wheat Depending on the Selected Agro-Environmental Factors DOI: 10.26327/RBL2018.218 Received for publication, March, 20, 2017 Accepted,June, 23, 2018 JAN BUCZEK, WACŁAW JARECKI, DOROTA BOBRECKA-JAMRO University of Rzeszow, Faculty of Biology and Agriculture, Department of Crop Production, Zelwerowicza 4, 35-601 Rzeszów, Poland Address for correspondence to: janbuczek7@gmail.com Abstract The aim of this study was to assess the effect of three cultivation technology levels on the grain yield and quality of hybrid wheat cultivated in Poland. The field experiments were conducted over 2011-2014 in south-east Poland. Presents the morphological characteristics, productivity and grain quality, with special attention to protein content and composition, were determined. The main experimental factors were cultivation technology levels: low input (LI), medium input (MI) and high input (HI). It has been found that for the technology level HI there were obtained a higher grain yield (7.83 tha -1 ) and significantly higher content of protein (15.0%) and fractions of low molecular glutenins (LMW) and all subunits of gliadins. Lower total precipitation (598.7 mm) during the growth period caused an increase in grain quality parameters and gluten proteins, but they reduced the grain yield. The cv. Hybred was characterized by a higher yield (6.97 tha -1 ) but a lower grain quality and moreover the grain contained less subunits α/β, γ, ω-gliadins as well as LMW and HMW glutenins. The cv. Hystar obtained grain with higher parameters, grain yield was 6.32 tha -1 and the total gluten proteins 55.5 mAUs. The lowest share in the total protein of grain had the fraction of albumins and globulins, while the highest storage proteins, with the predominance of gliadins in relation to glutenins. Keywords: Triticum aestivum L, fertilization, climatic conditions, yield, protein fractions 1. Introduction In Poland wheat (Triticum aestivum L.) is the staple cereal, occupying the largest cropping area of 2.1 million ha grain production to more than 9.0 million tons, from which about a half is intended for consumption (FAOSTAT [9]). Longer period of growth, and therefore a higher yielding potential, tolerance to low temperatures in the autumn and winter period, and avoiding drought stress in summer cause that winter wheat is more commonly cultivated than spring one (SANDVE & al. [21], VÁGÚJFALVI & al. [27]). The basic criterion determining the usefulness of wheat grain for consumption is protein quantity and quality (DANIEL&TRIBOÏ [5]). Protein properties vary depending on factors during the growth of wheat plants the grain maturation, and after the harvest, during its drying, storing and processing (DUCSAY&LOŽEK [6]). The cultivar genotype, mineral fertilization, including nitrogen, and plant protection have the strongest effect on the content of gluten proteins, differentiating the amount of gluten and the content of gliadins, particularly those of ω and γ type and glutenin HMW (high molecular weight) subunits (KONOPKA & al. [12]; STĘPIEŃ&WOJTKOWIAK [25]). Wheat grain quality does not depend solely on protein content, but it is also determined by the composition of gluten proteins, including the amount of subunits with high and low molecular weight (HMW and LMW) as well as monomeric α/β, γ and ω-gliadins. Gliadins give gluten properties of viscous liquid and contribute to increasing its stretchability, so an increase in gliadin content exerts a negative effect on resistance to stretching and elasticity of gluten and dough (SHEWRY [22]). Glutenins, on the other hand, are responsible for the elasticity and strength of gluten, and an increase in their proportion