EFFECTIVENESS OF PRE-SOWING SEED TREATMENT WITH POLISHANS AND FOLIAR TOP DRESSING OF WINTER WHEAT PLANTS WITH MACROHANS MICROFERTILIZER IN THE CONDITIONS OF THE FOREST-STEPPE OF THE CENTRAL CHERNOZEM REGION
The purpose of the study was to scientifically substantiate the effectiveness of polishans and Macroshans as elements of the technology of winter wheat cultivation in the conditions of the Central forest-steppe, their effect on productivity and product quality. Experiments, observations, records, and analyses were carried out using the field experience methodology [6]. Statistical processing of the results was performed using methods of analysis of variance. Treatment of seeds with Polishans at a dose of 0.2 l / t promoted the growth and development of winter wheat plants on all backgrounds of fertilizer application - N45P45K45 and N90P90K90, and without applying the main fertilizer. Seed treatment with Palisander and processing plants Microsensor plant height of winter wheat increased on the background without fertilizers by 3.2 cm (4,5%), against making N90P90K90 - 2.7 cm (3.5%), and in the background making N45P45K45 - 4.2 cm (5.5 %). When treating seeds with Polishance, the coefficient of productive bushiness of plants was 1.94 on the background without fertilizers and tended to increase on the studied backgrounds of fertilizer 1.97-2.01. The yield of winter wheat in the studies was affected by the lack of available moisture for the formation of reproductive organs. At the same time, the effect of both macrofertilizers and microfertilizers, depending on the time of their application, on the yield of winter wheat was very clearly traced. The highest productivity of winter wheat was obtained with the following complex of studied agricultural methods: seed treatment with Polishans (0.2 l / t) + treatment of crops with Macrochance (0.25 l / ha) twice during the growing season-tillering and earing and all this against the background of the main fertilizer N90P90K90. The use of the Macrochance polymicrobial increased the gluten content by 2-4% while increasing the IDC index to 65-74 units, which corresponded to the I quality group.