Use of biopreparations for optimizing turnip plant nutrition
Abstract
Purpose. The aim of the study was to determine the effectiveness of biopreparations for optimizing the nutrition of turnip plants under the conditions of the Western Polissia of Ukraine. Methods. Field experiments were conducted at the Volyn State Agricultural Research Station of the Institute of Agriculture of the Carpathian Region of the National Academy of Agrarian Sciences of Ukraine. The experiment evaluated the effectiveness of various biopreparations (Azotohelp, Organic Balance) and humic fertilizers (Humifrend) in terms of their effects on yield and quality parameters of turnip roots in comparison with the recommended rate of mineral fertilizers (N60P60K70). Results. Despite the short growing period of turnip, the use of biopreparations and humic fertilizers was not inferior to the application of the recommended rate of mineral fertilizers. For the turnip cultivar Zolota Kуля, a positive trend in yield increase was observed with the application of the biopreparations Azotohelp and Organic Balance, as well as the humic fertilizer Humifrend (23.8–24.5 t/ha). For the cultivar Purpurova, only the use of Organic Balance resulted in a tendency toward higher yield (by 0.4 t/ha or 1.6 %). For the cultivars Purplepop and Geisha, a tendency toward yield reduction was noted when Azotohelp and Humifrend were applied (24.3–24.5 and 22.6–23.2 t/ha, respectively). The application of Organic Balance resulted in a positive trend in yield increase compared with mineral fertilization. Conclusions. The introduction of biopreparations (Azotohelp, Organic Balance) and the humic fertilizer Humifrend into turnip cultivation technology provides yield and root quality parameters comparable to those obtained with the recommended rate of mineral fertilizers (N60P60K70). The greatest positive effect was achieved with Organic Balance, which promoted a consistent tendency toward increased root yield across all turnip cultivars and significantly enhanced the content of dry matter (16.7 %), protein (6.0 %), and vitamin C (19.8 mg/100 g), as well as a positive trend in starch content (6.35 %).
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