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The formation of high and stable yields is the main value of sowing peas (Pisum sativum L.) as a leguminous crop. The aim of the research was to study the influence of plant growth regulators on the processes of growth and development, formation of productivity, and grain quality of peas. The study of the influence of plant growth regulators on the productivity and quality indicators of peas was conducted according to the following scheme: control (without treatment with preparations), at the budding stage treatment with Humifield VR-18 w.s. (0.4 L ha-1), at the pod formation stage treatment with Fulvigrin Bor (0.5 L ha-1), at the budding stage treatment with Humifield VR-18 w.s. (0.4 L ha-1) + at the pod formation stage treatment with Fulvigrin Bor (0.5 L ha-1). The maximum yield was obtained in the variant with treatment of pea plants at the budding stage with Humifield VR-18 + at the pod formation stage with Fulvigrin Bor, amounting to 3.81 t.ha-1. According to the research results, the highest protein content was obtained from treatment at the budding stage with Humifield VR-18 + at the pod formation stage with Fulvigrin Bor - 23.2%. Based on the research results, it was established that to obtain a pea yield of 3.81 t.ha-1 with a protein content of 23.2%, it is proposed to use plant growth regulators at the budding stage with Humifield VR-18 + at the pod formation stage with Fulvigrin Bor. [ABSTRACT FROM AUTHOR]

The grain industry in Ukraine is the most important component of the agro-industrial complex. At the same time, spring wheat grain production remains low and unstable due to insufficient efficiency of cultivation technology. The purpose of the research was to establish optimal seeding rates for soft spring wheat (Triticum aestivum L.) seeds of the Shirocco variety. The study of the influence of the seeding rate on the productivity and quality indicators of soft spring wheat was carried out according to the scheme: 3.5 million pcs ha-1, 4.0 million pcs ha-1, 4.5 million pcs ha-1, 5.0 million pcs ha-1; 5.5 million pcs ha-1; 6.0 million pcs ha-1. As a result of the research, it was found that the highest density of standing was obtained on the variant with a seeding rate of 6.0 million pcs ha-1 - 522 pcs m2 with plant preservation during the growing season of 86.8% (453.1 pcs m2). The maximum yield was observed on the variant with a seeding rate of 6.0 million pcs ha-1 - 5.63 t ha-1. At a seeding rate of 3.5, 4.0, 4.5, 5.0, 5.5 pcs m2 the yield was 4.07, 4.58, 4.76, 5.00, 5.30 t ha-1, respectively. According to the results of the research, it was studied that at a seeding rate of 6.0 million pcs ha-1, the highest yield of spring wheat grain was obtained - 5.63 t ha-1, and the maximum quality indicators of gluten and protein content at a seeding rate of 5.5 million pcs ha-1 - 25.5, 13.82%, respectively. [ABSTRACT FROM AUTHOR]

Spring wheat becomes an important strategic grain crop in solving the problem of high-quality grain production. Therefore, main attention should be paid to selection of the most productive spring wheat varieties under certain conditions, as a variety is one of main means of increasing productivity of agricultural crops. The object of our research was varieties of soft spring wheat: Shirocco, Uliublena, Barvysta, Quintus. The best productivity indices of soft spring wheat were obtained when sowing variety Shirocco. This variety provided the largest plant weight -2.69 g, ear weight -1.51 g, and ear length -9.5 cm. The number of grains per ear was at the level of 25.0 pcs. with the mass of 1000 seeds -38.2 g. As a result of conducted research, it was found that yielding capacity of soft spring wheat averaged from 4.13 to 5.54 t.ha-1. The maximum grain yield on average during the research period was produced by variety Shirocco -5.54 t.ha-1. Varieties Uliublena, Barvysta, and Quintus provided grain yield at the level of 4.67, 4.13, and 4.81 t.ha-1, respectively. The highest amount of gluten, at the level of 32.5% with a protein content of 16.3%, was noted in the grain of soft spring wheat of variety Shirocco. [ABSTRACT FROM AUTHOR]