Effect of storage period on change of gluten content in local triticum genotypes

The change in gluten and the change in the amount of gluten of grain depending on the shelf life of wheat varieties and varietals cultivated at zonal experimental stations of the Research Institute of Agriculture has been studied. Every 10 days, the amount of gluten was determined by washing. As a result, a pattern was established between changes in the IDC and the amount of gluten in local genotypes, depending on the shelf life. This gives us information about how long the quality of grain does not change, and how long it can be effectively stored in warehouses.