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Research Article · Open access · Published 17 December 2021

Stimulating Properties of Biological Preparations on the Bulb Onion in Kazakhstan

R. Zh. Ukibaev1, N. D. Slyamova2, G. T. Kartbaeva3, K. L. Musaev4, G. A. Suleimanova1 & Z. B. Sapakhova1

OnLine Journal of Biological Sciences, Volume 21, Issue 4, pp. 304–311 · doi.org/10.3844/ojbsci.2021.304.311

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Abstract

This article studies the stimulating properties of biological preparations Orgamica S and F used on bulb onions in Kazakhstan. As a result of our study, it has been proven that the best concentration of Orgamica S and F, which significantly increases the leaf area, is a 0.4% aqueous solution. Biological preparations at a concentration of 0.4% increase the ability of onions to resist false mildew by 1.5-2 times compared to concentrations of 0.1 and 0.2%. Treatment of onions with various concentrations of Orgamica S and F solutions during the growing season reduced the damage rate of the bulbs during storage. In this variant, the biological effectiveness of the biological preparation was 91.7%. With three sprayings of Orgamica S and F, both the weight of the bulbs and the yield of the bulb onions grow. The study results showed that treatment with 0.1% Orgamica S and F solution allowed to increase onion yield from 1 ha to 78.1 t/ha and 68.5 t/ha, respectively. The concentration of 0.4% turned out to be no less effective, since, if we consider the harvest by years, it was the processing with this concentration that gave the highest yield of the bulb onion crop in 2019. In terms of diagnostics, the preparations have a beneficial effect on reducing leaf damage

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Ukibaev, R. Z., Slyamova, N. D., Kartbaeva, G. T., Musaev, K. L., Suleimanova, G. A. & Sapakhova, Z. B. (2021). Stimulating Properties of Biological Preparations on the Bulb Onion in Kazakhstan. OnLine Journal of Biological Sciences, 21(4), 304–311. https://doi.org/10.3844/ojbsci.2021.304.311

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Stimulating Properties of Biological Preparations on the Bulb Onion in KazakhstanOnLine Journal of Biological Sciences · Volume 21, Issue 4 · pp. 304–311 · CC BY 4.0Download