Effect of Microbial Preparations on the Yield and Quality of White and Black Mustard Seeds
DOI:
https://doi.org/10.15330/jpnubio.10.56-62Keywords:
white and black mustard, Diazophyte, Albobacterin, seed yieldAbstract
There is no doubt that microbial preparations have great potential in agriculture. However, these preparations have not yet found their wide application in the sowing and cultivation of such an important oil and spice crop as white and black mustard. The aim of the study is to investigate the effect of microbial preparations on the yield and quality of white and black mustard seeds and to develop an alternative direction in the cultivation of cruciferous crops. It was found that when using Diazophyte and Albobacterin, white mustard plants produced more seeds by 9 and 21%, respectively, and black mustard plants - by 5 and 6%, respectively. The amount of oil in the seeds of white mustard variety Pidpecheretska was ~24.5 %, and black mustard variety Sofia - ~21.6 %. In terms of fatty acid composition, seed oil from different plots differed little from each other. The oil of the experimental samples had slightly more linoleic acid and less erucic acid, but the difference was not significant. The content of glucosinolates in all samples did not exceed the norm and was ~20 mgM/g for white mustard and 15.4 mgM/g for black mustard. Thus, the introduction of bacterial preparations into the soil improves mineral nutrition, plant growth and development, which ultimately affects the growth of seed yields and crop productivity.
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