Influence of nitrogen and mineral fertilizer application rates for legumes on the number of stems and the amount of NPK in the soil

Abstract

Inoculation of seeds of legumes (soybean - Glycine max L., mung bean - Phaseolus aureus L., wild beans - Phaseolus) grown as a secondary crop after winter wheat before sowing with nitragin and application of mineral fertilizers in different doses affected the amount of endogenous bacteria formed in the plant root as well as the agrochemical properties of the soil. Inoculation of legume seeds with nitragin before sowing and application of mineral fertilizers at different rates increased the amount of humus in the topsoil (0-30 cm) layer by 0.025-0.029% compared to the initial values, and the total nitrogen content by 0.009-0.012%. The formation of endogenous bacteria in the root of the plant was inoculated with nitrogen before sowing the seeds of soybean, moss, bean crops. The amount of legumes was 22.7-36.7 pieces in the variant, in which the mineral fertilizers N30 R90 K60 kg/ha was applied, whereas it was 12.0-15.6 pieces in the variant without any mineral fertilizers.

Preparation of fruit products and analysis of their chemical and organoleptic assessment

“…Two varieties of each type of fruit were selected, their fruit quality was evaluated, and then candied fruit was prepared. Their preparation was organized in the following order [1][2][3][4][5][6][7]:…”

“…Fruit and grape processing and the production of high-value food products are fully compatible with the conditions of non-destruction of the cultivated crop. A processed product from fresh fruits is the preparation of candied fruits, which can extend their shelf life for several years [1][2][3][4][5][6][7]9]. The aim is to provide the population with fruit products throughout the year, as well as to meet the demand for raw materials in the confectionery industry.…”

“…Candied fruit products made by processing fruit products attract attention due to their naturalness and benefits for the human body. At the same time, a certain index of dry matter is important for long-term storage of candied fruits [6,7].…”

“…The sorbic acid content of the candied fruits stored in the refrigerator was higher than the candied fruits stored in the room. At the same time, it was noted that after eleven months of storage, the total acidity of candied fruit decreased, while the sugar content slightly increased.The chemical composition, preservation and other properties of candied fruit made from fruits are widely covered in the scientific works indicated above [4][5][6][7]9]. At the same time, the issues of preparation of candies from a wide range of fruits and their study have not been covered in research.…”

Increasing the performance of the raw material wheel and fiber quality when processed by the sawing machine

“…It is known that cotton fiber of medium fiber grade is separated from seed by a sawed fiber separator machine; long time of hairless seeds separated in the working chamber during the process of fiber separation has a negative effect on the productivity of this machine, fiber and seed quality. In addition, hairless seeds are removed through the seed comb [4,5].…”