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2020 Volume 11 Issue 3

The Effect of Fertigation Frequency on the Chemical Composition of Strawberry in Moscow Region


Kulikov I.M., Pomyaksheva L.V., Konovalov S.N., Tumaeva T.A., Andronova N.V., Borisova A.A., Kelina A.V.
Abstract

The field experiment was conducted in the Moscow region on the sod-podzolic soil  medium loam for 3 years, the effectiveness of different fertigation modes at strawberry cv. – 'Honeoye', 'Rusich', 'Troitskaya' and 'Dukat' by two types of nutrient solutions feed rates modeling: 1) regular (1 application per 2-3 days): application of the nutrient solution with 2.0-5.6 mg.L-1 minerals concentration; 2) the application of the nutrient solution with a doubled concentration and a twice reduced rate of application frequency. The control was a variant with drip irrigation without fertilization. The aim of the research was to study the influence of various fertigation modes on the productivity and chemical composition of strawberry plants on sod-podzolic medium loam soil. It was determined that the fertigation modes affect the chemical composition of the leaves to a lesser extent than the variety-specifity. The strawberry reaction to drip irrigation and fertigation was variety-specific, and Dukat and Troitskaya were more responsive to the fertigation modes. As a conclution, the fertigation along with an increased concentration of the nutrient solution and reduced application frequency can be recommended in fruit-bearing strawberry plantings to increase the content of ascorbic acid in the fruits, sugar-acid index and soluble dry substansces.


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JOURNAL OF BIOCHEMICAL TECHNOLOGY
JOURNAL OF BIOCHEMICAL TECHNOLOGY
Journal of Biochemical Technology is a double-blind peer reviewed International Journal published by the Deniz Publication on behalf of the Biochemical Technology Society, a Registered Charity Organization from India

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AREA OF INTEREST
new advances in enzymatic and protein mechanims; applied molecular genetics and biotechnology; genomics and proteomics; metabolic; medical, environmental, food and agro biotechnology.

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