Productivity and quality of onion products during the storage depending on mineral nutrition conditions

Abstract

Onions are eaten fresh throughout the year, so the safety of its products is an important task for production. The quality and safety of products in addition to hereditary characteristics of the variety, are affected by the growing conditions and storage technology, an important role is played by the conditions of the crop mineral nutrition. Studies were carried out in the zone of unstable humidification of the Stavropol Territory in 2016, the storage of products (2016-2017) was carried out in a storage with controlled temperature and ventilation. As a result of researches it is proved that the biggest effect on saving the crop was observed in the application of the estimated rate of the fertilizer N120P170K140 which allowed to reduce the general losses of production of onions in the course of storage in comparison with the control one by 6.5-8.7 %. The use of the calculated rate of fertilizers contributed to the production of the largest amount of dry matter, sugars and vitamin C in the production of onion, and the biochemical parameters of bulbs during storage for all types of the experience have changed.

Using of immunomodulating substances in optimizing cucumber nutrition in protected soil conditions

“…Therefore, it is necessary to improve the existing technologies for growing vegetable crops and use growth regulators in them that have biologically active substances in their composition. Biologically active substances can have multifunctional properties: providing plants stress free conditions, adjusting the microclimate conditions, restraining the development of fungal and bacterial diseases of vegetable crops and other negative factors [2,3,4,5]. Compositions based on biologically active substances stimulate the course of physiological processes, the growth and development of plants, are able to increase the adaptive ability to adverse environmental factors, increase the immunity of the plant organism and resistance to phytopathogens [6,7,8].…”