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Title article: THE YIELD FORMATION OF EARLY RIPENING POTATO VARIETIES WHEN USING GROWTH STIMULANTS
UDC: 635.21:631.811.98
Section: AGRICULTURE
Authors: Pashkova Galina I.;Kuz’minykh Albert N.
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Increasing the yield and improving the quality of crop production is the main task of plant growing. Potato, being an irreplaceable food product of the majority of the population, occupies one of the leading places among crops [2; 3; 4]. It is the early ripening varieties of potatoes, which give earlier yields, acquire a special popularity among agricultural producers. It is known that the use of growth regulators can influence the growth and development of plants. Studies on the use of Epin extra and Zircon preparations on potato plantings were conducted at the experimental plot of the Mari State University. Preparations Epin extra and Zircon, the active ingredient of which is isolated from natural raw materials, protect the treated crops from the negative effects of the environment, by increasing the resistance of the culture to them. Epin extra-analogue of natural phytohormone epibrassinolide, first isolated from the pollen of oilseed rape. The mechanism of its action is to regulate the synthesis by the plant itself of other phytohormones-auxins, gibberellins, cytokinins, abscisic acid and ethylene. Zircon is a mixture of hydroxycinnamic acids isolated from the medicinal plant of Echinacea purpurea. The growthregulating effect of the preparation is associated with activation of auxin by inhibiting the enzyme auxin oxidase [1]. Foliar treatment of potato plantings in phases: shoots and budding with growth stimulants contributed to an increase in the yield of early-ripening potato variety Udacha. The greatest increase in control for two years of research was with the application of Epin extra and amounted to 1.9 tons per hectare. Growth stimulants also contributed to the improvement of the quality of potato tubers. When using growth stimulants during the potato growing season, the dry matter content in tubers increased by 2.3–2.6 %, and starch by 0.7–1.3 %.

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