Authors:
T. V. SIMATIN, post-graduate student,
F. V. EROSHENKO, doctor of biological sciences, head of department,
North-Caucasian Federal Scientific Agrarian Center (49 Nikonova Str., 356241, Mikhailovsk, Stavropol region).
Abstract. The purpose of our studies was to establish the features of the formation of the yield and quality of winter wheat grain using complex physiologically active substances that will allow us to develop recommendations for their use that allow us to optimize the production process of agricultural crops. The studies were carried out in 2015–2017 on the experimental field of the North Caucasian center, located in the zone of unstable moistening of the Stavropol Territory. The objects of research are winter wheat crops. The variety is Bagheera. The following preparations were studied: Raikat Start (treatment of seeds in a dose of 0.5 l/t), Aminokat 10 % (foliar treatment in the phase of spring tillering at a dose of 0.3 l/ha), Atlanta Plus (foliar treatment in the phase of spring tillering in 0.5 l/ha) and grain nutrient (foliar treatment in the phase of spring tillering at a dose of 0.2 kg/ha). The use of active substances has contributed to an increase in the amount of raw gluten on average in variants by 2 %. The best results for this indicator were demonstrated by the options Raikat Start (c) and Raikat Start (c) + Atlanta Plus (VIII), where the increase was 3.6 and 3.3 %, respectively. In options Raikat Start (c) + Aminokat (IV), Raikat Start (c) + Nutriant Grain (X), Aminokat (IV) + Atlanta Plus (VIII), Raikat (c) + Aminokat (IV) + Atlanta (VIII) and Raikat (c) + Aminokat (IV) + Atlanta (VIII) + Nutrivant (X) the increase in the content of raw gluten in the grain was 1.9–2.5 %. The analysis of the obtained data showed that the use of complex physiologically active substances and their combinations in the zone of unstable moistening of the Stavropol territory helps to increase the yield of winter wheat grain by 4.4–11.9 c/ha, or 7.7–20.7 %. In addition, there is an improvement in the quality characteristics of grain: the amount of protein increases by 0.1–0.8, and raw gluten by 0.7–3.6 absolute percent, while the quality of the grain group does not change.
Keywords: winter wheat, complex physiologically active substances, productivity, grain quality, sowing.
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