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The aim of the investigation was to research the mineral nitrogen (Nmin) behavior in loamy haplic Luvisols of orchards located in the forest-steppe zone of the Central Russian Upland. The seasonal dynamics of N min (ammonium + nitrates) was studied during the growing seasons of 2018 and 2019 in field experiments with apple and sour cherry. Fertilizers were applied annually in spring at doses increasing from N30K40 to N120K160. The most important factors influencing the nitrogen dynamics were meteorological conditions, productivity of trees, peculiarities of nitrogen uptake by the studied crops. Fertilization of orchards with nitrogen contributed to an increase in Nmin content by 1.5 … 5 times, depending on the dose. The dynamics of Nmin in the soil of fertilized and unfertilized plots was similar and depended on the biological features of the crops: the lowest indicator’s level in the soil under sour cherry was in July during fruit ripening, while in the apple orchard a low nitrogen content was noted in August. Studies have shown that in the climatic conditions of the Central Russian Uplands, loamy haplic Luvisols without additional application of nitrogen fertilizers can provide a favorable level of nitrogen nutrition for apple and sour cherry trees in the first years of fruiting.

The experiment was carried out to study the relationship between the soil calcium conditions and the content of this element in fruit and leaves of apple trees at ground fertilization with nitrogen and potassium. The experimental orchard is located in the forest-steppe zone of the Central Russian Upland (Oryol region). The soil of the orchard is Loamy haplic luvisol with a slightly acidic reaction and a high content of organic matter. Fruit plantations are represented by apple trees of ‘Sinap orlovsky’ variety on rootstock 54-118 planted in 2013. Ammonium nitrate and potassium chloride were used as soil fertilizers and applied early in spring at doses of N30K40, N60K80 and N90K120. Annually from 2016 to 2019, the content of exchangeable and water-soluble Ca compounds in the orchard soil and the total element content in leaves and fruits were determined. With the annual application of nitrogen and potash fertilizers the changes in the conditions of apple tree calcium nutrition occured already in the first years after treatments. The changes lay in increasing the calcium mobility and subsequent decrease in the element’s concentration in the root zone. At the same time, there was an annual decrease in the calcium status of fruits. The Ca content in fruits was positively correlated with the content in the soil of exchange (r = 0.43; P

The compositional and quality characteristics of two wheat varieties Triticum dicoccum (Triticum dicoccum var. dicoccum, Triticum dicoccum var. rufum) produced in the Republic of Azerbaijan have been tested and are relatively useful in assessing their applicability to bread production. The wheat species studied, Triticum dicoccum, were found to have a higher protein and cell content, as well as essential proteins of lysine, phenylalanine, leucine and isoleucine, methionine and valine, relative to Gorbustan wheat varieties. The chromatographic method was used to determine the carbohydrate composition of the Triticum dicoccum grain. The following redistribution of low molecular weight carbohydrate fractions is noted: the maltose content is higher, and galactose, glucose and fructose are much lower than those of the modern wheat variety Gorbustan. Such a distribution of carbohydrates can reduce the formation of toxic products when baking bread. In addition, the wheat grain Triticum dicoccum is characterized by a higher content of sterols, in particular β-sitosterol. The antioxidant activity expressed as percentage inhibition of DPPG free radicals in the Triticum dicoccum grain is twice as high as this indicator for wheat of the commercial variety Gorbustan. By scanning electron microscopy, it has been established that the microstructure of the grain surface and the cross section has varietal characteristics. Grain Triticum dicoccum var. rufum has a thicker shell, tighter and tighter, unlike the grain of Triticum dicoccum var. dicoccum. With all the benefits of the wheat grain Triticum dicoccum, its technological properties were even worse. But the use of technological methods to boost gluten will ensure the production of high-quality healthy bread from old wheat grain. [ABSTRACT FROM AUTHOR]