Use of biological fertilizers in white mustard crops in the non-Chernozem zone of Russia

Vinogradov, Dmitry; Naumtseva, K. V.; Lupova, Ekaterina

doi:10.1088/1755-1315/341/1/012204

Cited by 17 publications

(12 citation statements)

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“…In order to resolve the issue of preventing iodine deficiency in the population, it is necessary to introduce new additional names into the list of iodine-containing products of daily consumption. Bread is the best representative and there are several technologies for iodizing it [1][2][3].…”

Section: Introductionmentioning

confidence: 99%

The use of iodine-containing additives in bakery production technology

Vinogradov

Lupova

Pityurina

2022

IOP Conf. Ser.: Earth Environ. Sci.

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The article proposes recipes for baking a bakery product with the introduction of new food additives: iodized salt, iodo-casein, amiton. The influence of iodine-containing additives on the nutritional and biological value of bread, as well as on their quality, has also been studied. It was found that the introduction of iodine-containing additives caused an increase in the volume yield of bread. So, namely, the introduction of iodized salt increased the volume yield by 12.6 %, iodo-casein caused the increase by 17.6 % and when introducing of the parameter was 12.5 % higher than the control. Bread with iodine-containing additives is a complete food product with a high nutritional value: 100 g of bread satisfy a person’s need for proteins by 8.9 %, for fat by 2.3 %, for carbohydrates by 14.4 %, and the person’s need for iodine. When daily consumption of 200-250 g of bread with iodo-casein, the iodine content will be 78-97.5 μg, or 52-65 % of the recommended physiological norm. Bakery products with iodine-containing additives are a complete food product with a high nutritional value. Therefore, to enrich bakery products with iodine, then iodo-casein, iodized salt, amiton, which contain the amount of iodine necessary for a person, can be recommended as iodine-containing additives.

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Section: Introductionmentioning

confidence: 99%

The use of iodine-containing additives in bakery production technology

Vinogradov

Lupova

Pityurina

2022

IOP Conf. Ser.: Earth Environ. Sci.

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“…In this situation, obtaining competitive products is possible only on the basis of widespread introduction of new agro-technological methods into the technology of flax cultivation, one of which is the use of various growth-activating substances: growth regulators, mineral complexes with microelements, bacterial preparations, etc. [1][2][3].…”

Section: Introductionmentioning

confidence: 99%

The efficiency of using complex micronutrient fertilizers, humates and biological preparations in the technology of growing fiber flax

Shimanskaya

Савина

Uschapovskiy

2022

IOP Conf. Ser.: Earth Environ. Sci.

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The article evaluates the effectiveness of the use of Aquarin, sodium humate, Epin and Zircon in the production of flax products. The use of these preparations was studied for topdressing of plants during the growing season and in the process of retted stalks maturation. Topdressing of crops was carried out in the phase of “rapid growth”. The processing of the fiber flax ribbon was carried out on the fifth day after pulling. The greatest efficiency in spraying fiber flax crops and processing retted stalks was shown by the combined use of Aquarin and Humate “Fertility”. The combined treatment of crops with Aquarin and a humic preparation provided an increase in all production indicators: straw yield increased by 11.6 %, seeds by 24.8 %, retted stalks and fibers by 4.6-6.2 %, and scabbard fiber by 44 %. The treatment of flax ribbon with micronutrient fertilizer Aquarin together with Humate “Fertility” led to an increase in the fiber yield by 5.1 %, the long fiber yield by 2.4 %, and the fiber strength by 0.35 Dan. The data obtained make it possible to recommend the use of preparations both during the growing season and in the process of retted stalks maturing to increase the efficiency of fiber flax production.

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“…One of the most important crops is potato. It stands on the same stage as crops such as wheat, corn, rice in the world production of crop production [1].…”

Section: Introductionmentioning

confidence: 99%

Potato yield on dark gray soils when using microbiological preparation

Pityurina

Vinogradov

2021

E3S Web Conf.

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Increasing the yield and quality of potatoes is one of the most important tasks of potato industry. A promising method of increasing the productivity and quality of potatoes is to use microbiological preparations. Their action is due to the use of the properties of microorganisms that can transform the elements of soil nutrition from forms inaccessible to plants to assimilable ones. Consequently, it can be concluded that the study of potato productivity on the dark gray forest soil using the microbiological preparation Biocomposite-correct is an actual area of research. The results of the conducted research show that the used preparation Biocompositecorrect had a positive effect on the elements of the crop structure and potato yield.The optimal rate of application of the preparation Biocomposite-correct (3.0 l/ha with a working fluid flow rate of 400 l/ha), was determined in the course of the experiment. On average, the maximum increase of the mass of potato tubers from one bush was observed in the variant with the use of Biocomposite-correct in the dose 3.0 l / ha (+ 387.1 grams), which is 92.2% more compared to the control, where the maximum yield was 24.2 tons/ha.

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Use of biological fertilizers in white mustard crops in the non-Chernozem zone of Russia

Cited by 17 publications

References 0 publications

The use of iodine-containing additives in bakery production technology

The use of iodine-containing additives in bakery production technology

The efficiency of using complex micronutrient fertilizers, humates and biological preparations in the technology of growing fiber flax

Potato yield on dark gray soils when using microbiological preparation

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