INFLUENCE OF MULTIFUNCTIONAL PREPARATIONS ON THE YIELD AND GRAIN QUALITY OF WINTER WHEAT IN THE ZONE OF UNSTABLE MOISTENING IN THE STAVROPOL TERRITORY

Abstract

Stable grain production, as the basis of the country's food security, is an urgent task, including for the Stavropol Territory. One of the ways to solve this problem is the
use of modern liquid complex multifunctional preparations of a new generation in the cultivation of grain crops, which affect the physiological processes of plant growth and development. The purpose of the research was to study the effect of pre-sowing seed treatment with
multifunctional preparations on the characteristics of the formation of the yield and the quality of winter wheat grain in the zone of unstable moistening in the Stavropol Territory. The
studies were carried out in 2019 – 2022 on the experimental field of the FSBSI “North Caucasus FARC”. The object of the study was the winter wheat varieties Stavka and Viktoriia 11,
which differ in morphophysiological features. Seed treatment was carried out with the following preparations: “Alfastim” (0,05 l/t), “Ikar Fosto Seeds” (0,5 l/t), “Sprintalga” (0,5 l/t) and
“Biodux” (3 ml/t). The use of multifunctional preparations on various varieties of winter
wheat, on average over the years of the research, made it possible to increase in yield from
0,32 to 0,43 t/ha. Pre-sowing seed treatment with “Alfastim” contributed to the maximum
yield increase in Stavka by 0,40 t/ha, in Viktoriia 11 variety – by 0,43 t/ha. The use of
“Sprintalga” and “Biodux” made it possible to increase grain yield by more than 7% in the
studied varieties. The preparation “Ikar Fosto Seeds” provided an increase in yield in Stavka
variety by 8,3%, and in Viktoriia 11 variety by 9,5%. It was established that the use of multifunctional preparations had a positive effect on the amount of productive plant stand (Stavka
– up to 111 pcs/m2, Viktoriia 11 – up to 142 pcs/m2). An increase in the thousand-kernel
weight in Stavka variety was up to 2,6%, in Viktoriia variety – up to 1,67%. The amount of
crude gluten in Stavka variety was in the range of 27,4 – 28,8%, in Viktoriia 11 variety –
from 27,9 to 29,7%.