How rye is grown. How to distinguish wheat from rye? Rye: benefits, medicinal properties, vitamins and minerals

Rye is the first cereal that people began to use for food. This is unique and very useful plant and today is a healthy dietary product. Known for its unique properties, rye grain gives health and energy from the sun. Its protein contains lysine and threonine. ( amino acids ). The composition of rye includes water, proteins, fats, carbohydrates, dietary fiber and ash.

The plant contains vitamin A - betacarotene, which preserves the integrity of the cellular structure and protects the body from aging, B1 - thiamine, which prevents and B2 - riboflavin, which is actively involved in the processes of protein, carbohydrate and fat metabolism. It is impossible to evaluate the effect of niacin, a substance that supplies vitamins B3 and PP.

Due to the presence of pantothenic and folic acid, rye has a tonic effect on the body and has a great effect on the function of hematopoiesis. The use of rye products stimulates the cardiovascular system. The cereal is excellent, anti-allergic and anti-inflammatory agent. As a supplier of macronutrients such as potassium, calcium, magnesium, sodium, phosphorus, rye has been widely used in folk medicine.

official medicine as well as folk takes into account the usefulness of the plant, recommending rye bread, sprouted grains containing iron, manganese, copper, zinc, selenium as medical nutrition with many ailments.

Application of rye

Repeated studies of the composition of rye and the practice of using it in nutrition have proven that if a person strives to be healthy, then this is the first product with a huge number of useful properties that are difficult to find in any other. It is necessary to consume rye for those who suffer from the lungs, throat, esophagus, stomach, breast and bladder. The constant use of rye products allows you to block the development of these diseases.

They must certainly be present in the diet of diabetics, as they contain fructose and essential amino acids. Fiber and hemicellulose have a definite healing effect, they enhance the work of the gastrointestinal tract. Cardiologists are unanimous in their opinion, they believe that by giving preference to rye bread, heart disease is prevented due to linolenic acid. The introduction of rye into the diet is indicated for chronic, colitis.

She gives vitality muscles, normalizes the function of the lymphatic system, regulates metabolic processes, eliminates depression, relieves nervous tension. 100 g of rye contains on average about 338 kcal, which allows it to be used as part of dietary menus used in the fight against obesity. By stimulating the work of the adrenal glands and the production of hormones, rye substances protect against development, inflammation, and the toxicological effects of infections.

A variety of vital functions are regulated by vitamins, they contribute to the recovery of the body after any operation. In particular, pantothenic acid has a cleansing effect on the skin during treatment, heals and. Lung and fast recovery occurs with diseases of the liver, kidneys, stomach. Cleansing the intestines of toxins, rye helps to more effectively treat bronchial, allergies, and colds.

A decoction of rye bran is useful to drink with diarrhea, the drink has a fixing property. Its use has an expectorant and softening effect in case of dry. Soaked in milk-kernel bread is used to soften and ripen abscesses, boils. You can apply warm dough to tumors, make rye bread compresses for and on the lumbar region, this reduces pain.

Rye porridge, bread, cakes are useful for diseases of the thyroid gland. A decoction of bran should be taken for, hypertension,. For a long time, rye kvass has been prepared in Russia - a tasty, nutritious and biologically valuable drink. It contains lactic acid, B vitamins, calcium, magnesium, phosphorus, amino acids. It quenches thirst, normalizes digestion, eliminates bacteriosis, destroys pathogenic microbes and is good for the heart.

For constipation, rye bread is consumed 100-200 grams during meals three times a day. Folk healers recommend taking a healing infusion of flowering spikelets of rye for coughs and bronchitis.

Infusion of spikelets of rye: Grind spikelets and pour 2 tablespoons with 2 cups of boiling water. After a two-hour infusion, drink 3-4 times 0.5 cups in small sips.

Sprouted grains of rye

Sprouted rye contains many enzymes and useful elements, their number increases many times during germination, and even new substances are formed that are not found in grains. Sprouts contain plant hormones, oils. The presence of folic acid affects cell division, growth and development of all organs and tissues of the fetus, so rye is necessary for the normal development of the child, it has a good effect on hematopoiesis and the well-being of the expectant mother.

It is the main source of formation of erythrocytes, leukocytes and platelets. Participates in the synthesis of ribonucleic acid and amino acids. And this, in turn, contributes to better absorption of iron - a valuable substance involved in the formation of hemoglobin. The use of an environmentally friendly product allows you to maintain activity, endurance, performance. Sprouted grains contain a lot of easily digestible sugar, so the benefits for the body in diabetes and gallbladder disease are obvious.

Juicy sprouts restore visual acuity, color and thickness of hair, strengthen teeth and skeletal system, have a beneficial effect on the musculoskeletal system. Rejuvenate the body, remove, reduce weight. For germination, grains are suitable, the quality of which you need to be sure. If the seeds are treated with harmful substances, they easily float to the surface of the water. Healthy, washed grains are laid out in a thin layer on a cloth, which is spread in a container, also covered with a cloth on top, Pour in water, slightly covering the grains.

After a couple of days, green sprouts will appear. It is advisable to wash the rye before the greens appear to avoid oxidation and water it with water, as the liquid evaporates and is absorbed by the seeds. The product should be washed before use. cold water to eliminate odor. Porridges and salads from sprouted rye - best breakfast for adults and children, especially useful for the elderly.

Rye grain

The grain of rye is oval, elongated, with a groove on the belly. An embryo is located at one end, and a beard is located at the other, the surface of the fruit membrane is most often grayish-green in color. Inside the seed is a mealy kernel - this is the most valuable part.

As a result of grinding rye grains, flour is obtained and, depending on the method of grinding, it happens: seeded with a small content of shells , peeling has White color with a gray tint, it has more shells and wallpaper is the most valuable, it retains all parts of the whole grain. Rye flour is suitable for almost all types of bakery products for dietary and medical purposes.

Growing rye

Before you start sowing rye, you need to prepare the field in the fall, because the cereal involves early sowing. Rye seeds germinate at +1-2 degrees, frosts are not terrible for seedlings. The soil should be moist, fertilized and free of weeds. Soil cultivation or plowing with special technical mechanisms is carried out 3-4 weeks before sowing.

The grain crop grows well on the hills, loves the sun, light, heat is necessary for the formation of grains in spikelets. Agronomists advise harvesting when the grains become firm. The workpiece is performed on a sunny day, dried under a canopy and stored in special containers in a dry room.

Rye varieties

Over the centuries, various varieties of rye have been formed, differing in growing conditions, resistance to cold, etc. They are bred to produce flour, there are spring and winter varieties.

Sowing rye is widely cultivated in Russia, Ukraine, Belarus. It combines more than 40 varieties. It is very resistant to rust and drought, gives good yields regardless of weather conditions. Food and feed crop is used with therapeutic purpose in the form of decoctions and infusions for, respiratory catarrh,.

Decoction of rye sowing: Boil 2 tablespoons of grain or rye bran in two glasses of water for 5-7 minutes over moderate heat. Wrap, insist 1 hour. Strain and drink hot 4 times a day.

Winter rye is able to grow rapidly and build up a large green mass in the later stages. It is a nutritious feed for farm animals and green manure, it improves physical properties soil, after young plants decompose, the soil is enriched with organic matter and humus. Winter varieties are able to prevent the appearance of weeds. There is an old method for treating burns in folk medicine.

Ointment recipe: The stems and leaves of winter rye collected in the spring are crushed, combined with fresh lard, so that the fat covers the raw materials, simmer over low heat until the color of the leaves changes, then filter and pour into a jar. Lubricate areas covered with blisters and wounds.

Rye contraindications

Contraindications for the consumption of rye may be hyperacid, and intestinal.

Expert editor: Sokolova Nina Vladimirovna| Phytotherapeutist

Education: A diploma in the specialty "Medicine" and "Therapy" received at the University named after N. I. Pirogov (2005 and 2006). Advanced training at the Department of Phytotherapy at the Moscow University of Peoples' Friendship (2008).

Several centuries ago, rye joined the most important crops. Initially, it was considered a weed. Over time, farmers were able to see all the advantages in rye. Beneficial features, taste, variety of exploitation became the basis for the start of extensive cultivation of rye throughout Russia. Therefore, we have the most high yields winter rye.

Features of the development of winter rye

Winter rye has cross pollination, it occurs through the wind. With frequent deterioration of weather conditions during the flowering period, it is possible to develop through the grain due to the lack of proper fertilization.

All data on the cultivation of winter rye are recorded in a special document called “Agrotechnical part of the technological map of cultivation”.

predecessors

The predecessors of rye are: lupine, winter rapeseed, lupine-oat mixtures, early-ripening buckwheat varieties, young potatoes. It is correct to grow rye in places previously fruitful with oats or in a cultivated manure-fertilized area after barley, which was cultivated on young potatoes. Even rye itself can be an excellent predecessor, because for a couple of years it gives a full harvest in one place. This is due to the weak effect of various diseases on it.

The cultivation of rye in the same place for several years in a row is excluded, because. the yield may be greatly reduced, or the rye will not rise at all.

Most often it occurs in non-chernozem areas. The main condition for the predecessor is a timely vacated sowing site. This is required for the accumulation of moisture, which ensures the natural renewal of the earth and the extermination of weeds. Rye - best predecessor for winter wheat, beetroot, carrots and other root crops.

Sowing winter rye

There are two types of sowing winter rye: narrow row and classic row. It is believed that narrow-row is more efficient due to the even distribution of sowing crops on the ground. This is possible with proper processing of the sowing site. Pre-sowing treatment is carried out in the same way as for winter wheat. For the northern region, rye is planted in the amount of 6 billion per 1 hectare, in the Non-Chernozem region - 7 million / ha, in the Chernozem region - 5 million / ha. This amount can be increased by 20% if rye seeds are planted on busy fallows and non-fallow predecessors. It is impossible to close up rye in the ground deeper than 5 cm, because. the tillering knot is formed at a depth of 2 cm.

Tillage system

Depending on the predecessors, the soil is treated differently before sowing. Proper handling the area is registered in the technological map of processing. After perennial herbs it starts with heavy disc harrows, which are set in two tracks across 10 cm deep. Further, plowing is carried out with a plow and skimmers a month before sowing. This is required to compact the soil. In the case of weed germination, especially at the initial stage, soil cultivation begins in a diagonal-cross direction.

Row crops require only surface treatment. It includes chiselling - for loamy soils, cultivation - for lungs, as well as harrowing. Be sure to carry out additional plowing for wheatgrass infested and organically fertilized places. The interval between processing and sowing should not exceed two days. After that, processing is also required, which is represented by adding earth to places with low humidity and to loose soil. As a result, closer contact between seeds and soil is formed, and moisture inflow improves.

If the predecessor was wheat, then the mandatory pre-sowing treatment consists in stubble peeling, and plow plowing is also required. Peeling is carried out twice using disc or share cultivators. For the chernozem zone, plowing is 17 cm deep, in the steppe and forest-steppe zone - 19 cm. The type of processing is semi-fallow. Rye is grown with repeated cultivation, each time reducing the layer by 3 cm. Flat cutters are used for cultivating the area after peas, flax and early potato. The standard depth of plowing and peeling is 11 cm, with heavy pollution- 25 cm. As for perennial grasses, plowing is carried out a month before sowing.

Winter rye cultivation technology

Rye is not whimsical to weather conditions. A high yield can be harvested even after severe frosts. Sowing plants can withstand up to -30 C. Also, rye is resistant to pests and diseases. It is not demanding on the soil, its yield is not affected by the pronounced acidity of the soil and in moderation elevated level nitrogen.

The main disadvantage is the high stem, which easily lodges, which makes harvesting much more difficult.

Fertilizer system

The main and pre-sowing tillage include the application of mineral fertilizers. They are applied by boom sprayers. For one ton of grain is used:

• one ton of straw;
• 11 kg a.i. phosphorus;
• 22-24 kg a.i. potassium;
• 26-27 a.d. nitrogen.

If the approximate yield level is known, the amount of fertilizer can be calculated. For example, for 40-50 centners of grain they take:

• 80-90 kg/ha of phosphorus fertilizer (65-80 kg for the main tillage and 10-15 at the time of sowing);
• 85-115 kg/ha of potash fertilizer only for the main treatment;
• 25-30 kg/ha of nitrogen fertilizer is applied in the fall, or with late incorporation;
• 30-40 t/ha of manure for non-chernozem areas.

Doses of fertilizers vary greatly depending on where the crop grows. For example, in the southern region, manure will be the main fertilizer, and mineralization is reduced by 2-3 times.

Preparing seeds for sowing

The preparation of seeds is based on a clear calculation of their quantity for a particular region and the correct chemical treatment. Sowing is best to start:

• for the northern regions - from August 15 to September 16;
• for the center - in the first part of September;
• for the southern regions - in the second part of September.

Seeding depth depends on the soil:

• for sandy - 2 cm;
• for peat-bog - 5-6 cm;
• for loamy - 3 cm;
• for sandy loam - 4 cm.

If the soil is dry, the sowing depth is increased by 1 cm.

Chemical treatment consists in the use of the drug TMTD. 2 kg of the drug is taken per ton of seeds. In the fight against snow mold, foundationol is suitable: per ton - 3 kg. Seeds for sowing are grain masses of last year's harvest.

Seed consumption rates per 1 ha of arable land

Seeding standard depends on soil type. For example:

• for sandy - 4-5 million h;
• for peat-bog - 3-4 million high;
• for loamy and sandy loam - 4-4.5 million high.

Rules may vary depending on environment, land properties in the selected area.

To increase the yield by 4 c/ha, it is better to carry out spring harrowing at the time of physical ripeness. This will increase air access to the roots, kill mold and weeds.

Crop care

autumn period

The main purpose of caring for crops in the fall is to ensure favorable conditions for proper rooting, active growth, tillering and subsequent proper wintering. By the beginning of winter, rye should be optimally developed, the number of shoots - 4, height - 16-22 cm, density - 300-400 shoots per m2. Fertilizers are introduced without fail; without them, wintering for rye will be extremely difficult. Nitrogen fertilizers are applied in small quantities, because. they reduce the resistance of crops to cold. The remaining fertilizers will only have a beneficial effect. It is also necessary to harden the plants during the period of autumn coolness and carry out rolling. This will ensure close contact of the earth with the crops, raise moisture, form a crust that will prevent the soil from washing out during the thaw period.

Spring period

In the spring, rye needs to be dealt with especially carefully, because. The main problem during this period is melt water. If it stagnates on the soil for at least 10 days, the rye will die. Therefore, drainage systems are installed in the lowest places. Mandatory full-fledged top dressing at the time of improvement of the growing season. The first top dressing with nitrogen fertilizers begins at the beginning of the thaw. The second - after 2-3 weeks, treatment with retardants is added to it. In places with high productivity, foliar fertilizer is introduced with microelements (copper sulfate at the rate of 200 g/ha and manganese sulfate - 220 g/ha). They read their introduction after the retardants. Harrowing will also have a beneficial effect, it is carried out 5-6 days after the soil sticks, when it becomes loose.

Summer period

Regularities every few years rye is adversely affected winter cutworm. It destroys up to 80% of the crop. When caterpillars appear, sprayers with insecticides are used. During the tillering period, lodging prevention is required. It is carried out with "TseTseTse 460" at the rate of 3 l / ha, when the height of the stems reaches 20 cm. After treatment, the plant decreases by 10-15% and it becomes possible to obtain nutrients from the soil. The facility provides resistant strength wall and its compaction, and also improves the development of plant tissues.

winter period

Target winter care– prevent plants from dying from harsh weather. Despite the resistance of rye to cold, it tolerates snow extremely hard. Therefore, snow retention methods are used: stripes and rocker steam. This method not only protects, but also gives a noticeable increase in yield - an average of 5 centners per hectare. It is also important to grow in the coldest months of the year.

It consists in growing samples, its purpose is an adequate calculation of complementary foods and additional care.

Cleaning

When rye reaches wax maturity, it is no longer enriched with all complementary foods. In this phase of development, the final harvest is formed. Rye must be harvested in a short time. In the middle of this period, the ear has not yet crumbled, the grain is held quite tightly. This period is most favorable for the start of harvesting. By the end of wax ripeness, the ear will begin to crumble, which will affect the total yield. You should start with harvesting the fallow-occupying crops.

Winter rye is harvested by harvesting on a machine with tractors (direct combining) in the period of full maturity or combining in conjunction with headers in the period of mid-wax ripeness. The main conditions for proper assembly by a combine in conjunction with headers:

• moisture content of rolls - 15-19%;
• when picking up windrows, the combines move in the direction of the headers;
• the supply of grain mass is done with ears forward;
• plants are mowed across the deadness;
• if the windrows are settled, the collection is made from the complex side;
• collection should not be interrupted;
• headers:combines=1:3.

Direct combine harvesting method:

• humidity - 15-17%;
• reaching full maturity should be in 90-95% of the seeds.

A week after the start of full ripeness, both mechanical and biological yields are sharply reduced. Compared to winter wheat, winter rye ripens a week earlier.

Optimal conditions for growing rye

Winter rye is not whimsical in terms of cultivation. To get a rich harvest, it is enough to adhere to simple rules selection of a predecessor, cultivation of the land before sowing, selection of seeds and their preparation for incorporation, as well as subsequent care in different time of the year. The most difficult period is harvesting. The main thing is to collect winter rye during the period of wax maturity, or at the beginning of full maturity.

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 low cost made the culture popular in Russia.

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

In Russia long time bread was the main grain crop. The concept of "bread" was associated with rye, and wheat bread was 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 beverages 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 and spirits producers 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 most high fees from ha - up to 50 c. The second and third places are occupied by the Lipetsk and Moscow regions, and the Krasnodar Territory and the Kaliningrad region close the top five. Despite the decreasing area under 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

The low demand explains not such a large varietal diversity as that of 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. It can be grown 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, the seeding rate developed for the given region is taken into account. 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 fields with a large number of stones, plowing is carried out with plows with protection of the working bodies, and for smooth plowing they use negotiable types plows.

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 heavier types of soil require cultivation without the use of a harrow and to a depth of 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:

• AT southern regions winter crop planted from the 4th week of September to 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 land, when upper layer warms up to +2°С. 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 varieties. 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.

For determining required fertilizer and its quantity, the soil is analyzed for the mineral composition.

Minerals are used as top dressing. organic fertilizers. 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 fertile land with insufficient rainfall, a phosphorus mixture is added to manure.

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

1. At the stage of formation of nodes, leaves and internodes - in the amount of 30-65 kg/ha;
2. 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:

• handle planting material 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 infestation by 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 short summer conditions. To receive 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.

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at Wikimedia Commons

ITIS
NCBI
EOL
GRIN	t:317600
IPNI	421164-1
TPL	kew-441740

Rye, or cultivated rye(lat. Secale cereale) is an annual or biennial herbaceous plant, a species of the genus Rye ( Secale) of the Grass family. Rye is a cultivated plant, it is grown mainly in the Northern Hemisphere. There are winter and spring forms of rye.

Etymology

Botanical description

Morphological features

Rye - annual or biennial herbaceous plant. Sowing rye as a natural species is a diploid form (2n = 14). In recent decades, breeders have obtained tetraploid rye (2n = 28) by doubling the number of chromosomes in cells, the varieties of which form a large grain (the mass of 1000 grains reaches 50-55 g), a powerful straw that is resistant to lodging.

root system

Some of the learned travelers admit the existence of not only wild rye, but also other breads in some areas. 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, northern 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 relative, characterized by brittle straw, grains growing together with films, and many years of development. According to Bibra, most botanists treat the testimonies of travelers about the homeland of rye with distrust. The same is asserted by Decandol on the grounds that various authors very often mixed Secale corcale with other perennial species or with those whose ears are easily broken and which are fundamentally 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 the true 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 4000 BC. e. and were cultivated by almost all the peoples of that time.

Chemical composition

The composition of rye grain includes proteins, carbohydrates, fiber, group vitamins, minerals.

Growing technology

Usage

Industry

Today, rye is cultivated primarily in Germany, Poland, Scandinavia, Russia, China, Belarus, Canada and the USA. On the territory of Russia, it is grown mainly within the forest zone. 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 Republic	-	262	193
USA	518	256	191

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

Dietary Properties

Grains, bran and green stalks of rye are used for medicinal purposes.

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.

Notes

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.
• Gubanov I. A. and others. 206. Secale cereale L. - Sowing rye // Illustrated guide to plants of Central Russia. In 3 t. - M .: T-in scientific. ed. KMK, In-t technologist. issl., 2002. - V. 1. Ferns, horsetails, club mosses, gymnosperms, angiosperms (monocots). - S. 300. - ISBN 8-87317-091-6
• Nevsky S. A. Flora of the USSR. V 30 t / Ch. ed. acad. V. L. Komarov; Ed. volumes R. Yu. Rozhevits and B. K. Shishkin. - M.-L. : Publishing House of the Academy of Sciences of the USSR, 1934. - T. II. - S. 667-668. - 778 + XXXIII p. - 5175 copies.
• Tsvelev N. N. Secale cereale L. - Sowing rye //

2017-02-03 Igor Novitsky

In former times, rye was the main grain crop in Europe. Today, wheat has taken its role, while rye is content with the third place in terms of grain harvest, yielding even to barley. However, taking into account its high endurance and adaptability to a cold climate, it remains a rather important agricultural plant for Russia.

Origin and distribution of rye

Cultural rye is an annual (biennial) herbaceous plant of the Cereal family. Along with wheat, it is an important cereal crop in Europe and North America.

The history of the origin and cultivation of rye is controversial. It is believed that it comes from wild rye, which was a weed in wheat crops. As the economic characteristics of wheat improved, so did rye. However, there is an alternative point of view, according to which rye quickly acquired the status of an independent cereal crop, which was a strong competitor to wheat in the northern regions of Europe.

It is known for certain that at least in the era early medieval rye was already actively cultivated throughout the European continent. Moreover, it was this crop that was the main cereal, since heat-loving wheat gave in the cold European climate smaller yields. Black rye bread was the basis of the diet of Europeans, including the Eastern Slavs. White wheat bread, on the contrary, was available only to the rich strata of the then society. In fact, the word bread in Russia originally referred specifically to rye bread, while, speaking of wheat, the term “white bread” was necessarily used.

Another proof that rye was the main grain crop is our language. Regions where high yields of cereal crops are consistently harvested are what we call a granary. AT Russian Empire Ukraine was called a granary, in modern Russia- Kuban and the Volga region. So the word "granary" is a derivative of "zhito", which in the Old Russian language meant "crops", or "bread" (which is in the field). And in the modern Ukrainian language, which is much closer to Old Russian than modern Russian, “zhito” is rye.

The popularity of rye in Europe was due to its high frost resistance, far exceeding that of wheat. This was very important, since the death of the crop from frost meant starvation and death. That is why the poor peasants of the pre-industrial era preferred rye to wheat.

However, landowners, latifundists and other land barons of that time also preferred rye. This crop has always been the basis of the grain export of the Russian Empire. Wheat remained in secondary roles.

The importance of rye as the number one grain crop began to decline in the 19th century, and in the 20th century wheat in Europe finally came out on top. This was due both to the emergence of more advanced wheat varieties that can better tolerate winter frosts, and to the development of global food trade and the general decline in the role of Agriculture in the economies of European countries. Now, even in the event of a crop failure, famine did not threaten the Europeans, since grain could be bought in other regions of the world.

Also purely psychological factors influenced the growth in popularity of wheat. Black rye bread had a strong reputation as food for the poor, so as the wealth of the European population grew, people preferred to switch to more "prestigious" white bread. By the way, in the USSR, the mass transition of collective farms from rye to wheat occurred in the 40-50s, when Stalin directly stated that the Soviet people should eat white, not black bread.

In the post-Soviet era, the area under rye in Russia continued to decline, but the reasons were already purely economic. As interest in wheat skyrocketed in the 20th century and rye fell off, breeders greatly increased the productivity of wheat varieties, while rye varieties changed much less. As a result, it is much more profitable to grow wheat today than rye.

Nevertheless, Russia remains in the top three world leaders in rye production. From 2 to 3.5 million tons of rye grain are harvested annually in our country. Only Poland (about 3 million tons) and Germany (about 4 million tons) have comparable figures. From 500 thousand tons to 1 million tons are also collected annually in Belarus, Ukraine and China.

Economic importance of rye

Despite the crushing defeat in the struggle for the status of the main bread crop, rye still remains an important source of bread flour not only in Russia, but also in other European countries mentioned above. Black rye bread can still be bought at any store or bakery. And although its market share is only about 10%, many Russians prefer it. For comparison, in the 1930s, 70% of the bread produced in the USSR was made from rye flour.

Before beer became the number one low-alcohol drink in Russia, this status was held by kvass. At the same time, most traditional kvass recipes are based on the use of rye bread.

Rye grain finds other uses in Food Industry. For example, starch is obtained from it, and it is also used as a raw material in the production of alcohol.

As a grain crop, rye is an excellent source of feed for farm animals. Rye grain can be used as forage, and young green stems can replace green livestock feed.

Finally, this is perhaps the best green manure culture. Every farmer knows that there is no easier and cheaper way to suppress the development of weeds in a heavily polluted field (for example, plowed virgin land) than to sow it with rye. Due to its rapid development, rye literally suppresses any weeds and diseases. cultivated plants. At the same time, it has a significant loosening effect on the soil, making it more permeable to water and air. This culture is also very effective in the fight against many pests.

Rye varieties

Today, more than 50 varieties are approved for cultivation in Russia. The overwhelming majority of them are winter rye, which gives higher yields than spring rye.

Since this crop tolerates frosts down to -35 degrees, there is practically no need for spring varieties. Hence their scarcity. To date, the cultivation of spring rye is practiced only in Central Siberia, Transbaikalia and Yakutia, where winters are so severe that even hardy winter rye freezes out.

Problems and prospects of growing rye in Russia

In 2016, Russian agricultural enterprises harvested more than 2.5 million tons of rye grain (against 2 million tons in 2015 and 3.3 million tons in 2014). The main producing regions are:

• Volga region. These are, first of all, the republics of Bashkiria and Tatarstan, each producing 20% ​​of the total Russian harvest.
• Orenburg region - about 10%.
• Saratov region - about 7%.
• Kirov region - 5%.
• Volgograd region - 5%.

As you can see, the Kuban and the North Caucasus practically do not grow rye. This is due to the fact that natural and climatic conditions there make it possible to grow much more productive and valuable crops, so farmers prefer not to waste energy and resources on rye that is less profitable for them.

In general, by the beginning of the 21st century, rye production in Russia has significantly decreased even compared to Soviet times(in 1990, the rye harvest in the RSFSR amounted to 16.4 million tons). This is mainly due to the fact that the state no longer regulates the structure of crops, and the population does not show much interest in rye bread. As mentioned earlier, only about 10% of bread in Russia is rye bread. At the same time, the share of rye in the structure of grain crops is even lower - about 3%.

Experts assure that in the medium term, no turning point in the current situation should be expected. There is no reason to change consumer sentiment in the bread market. The second largest domestic consumer of rye - the alcohol industry - also shows interest in this crop only in cases where its prices are lower than those of wheat.

At the same time, the export potential of rye today is completely incomparable with the realities of the 19th century and earlier times. Rye grain is much less in demand than wheat. It is consumed mainly by Europeans, and in most cases they manage with their own harvest. With a global harvest of rye of about 14 million tons, no more than 500 thousand tons turn out to be in international trade.

Thus, rye today is a niche crop, the low demand for which does not allow it to be grown on a large scale. In fact, the Russian collection at the level of 2-3 million tons per year generally meets the needs of the market.

Rye cultivation technology

Since the demand for rye is relatively low, it makes sense to grow it for grain mainly in those regions where the cultivation of wheat and other more profitable crops is difficult. For example, rye is much more resistant to winter frosts and increased soil acidity.

Due to the fact that this crop is an excellent green manure, it is recommended to sow rye seeds after perennial grasses, early varieties of vegetables, silage corn, fiber flax and other plants, after which many weeds remain. But bad predecessors for her are perennial legumes. In general, rye is less demanding on the place in the crop rotation and can be sown even after wheat.

Pre-sowing cultivation of land for rye is carried out by the semi-fallow method. Having collected the predecessor, the field must be processed twice. It is also recommended to process the seed material in order to protect it from stem smut, root rot and snow mold. It is important to note that last year's grain should be taken for sowing, as fresh has a low germination rate.

When to sow winter rye, of course, depends on the climatic region:

• In the Non-Black Earth region, it is sown in mid-August.
• In the Central Black Earth Region and in the southeastern regions - the entire second half of August.
• In the Kuban and the North Caucasus, rye is sown from the end of September to the beginning of the second decade of October.

Seeding rates also vary by region:

• 5–6 million pieces per 1 ha in the Central Chernozem region;
• 6–7 million pieces per 1 ha in the Non-Chernozem region;
• 4–6 million pieces per 1 ha in the Volga region;
• 6–6.5 million pieces per 1 ha in Siberia and the Urals.

When sowing rye on a busy fallow, the seeding rate should be increased by 15–20%.

In order for rye seeds to germinate better, it is recommended to apply rolling. The need for this agricultural technique is especially great if the field is not sufficiently moistened. But on wet or heavy soil, rolling, on the contrary, is not permissible, as it will cause the formation of an excessively dense surface layer of soil, which will make it difficult for seedlings to emerge.

Increase the survival of seedlings in winter period possible through the application of fertilizers. Phosphorus-potassium mixtures give a particularly good effect. But an excess of nitrogen fertilizers at the initial stage of growth only reduces the resistance of rye to frost.

Long-term practice shows that snow retention measures have a beneficial effect on rye yields. The lack of snow cover reduces this figure by 4 centners per hectare or more.

Although rye is a fairly hardy crop, crops can suffer from a variety of diseases and pests. For this reason, it is important to constantly monitor the condition of crops and take timely action in case of problems.