EFFECT OF FOLIAR TREATMENT WITH SULFUR NANOPARTICLES ON WHEAT YIELD

Background. The problem of mineral deficiency is solved by introducing the main types of fertilizers into the soil: nitrogen, potassium and phosphorus. But at present, it is firmly established that sulfur is another most demanded macronutrient - an important element of plant nutrition, which improves the absorption of nitrogen compounds by agricultural crops and ensures its high quality. The article presents the results of pre-sowing and foliar treatment with sulfur nanoparticles on the yield and grain quality of soft spring wheat at various stages of growth. Purpose. The aim of the study is to evaluate the effect of presowing and foliar treatment with sulfur nanoparticles on the yield and grain quality of soft spring wheat of the Ekada variety at various stages of growth. Materials and methods. As a source of sulfur nanoparticles, a preparation based on calcium polysulfide was used, which, diluted to a concentration of 2%, leads to obtaining sulfur hydrosol. The sulfur particle sizes were determined using a laser particle size analyzer and a probe microscope, and the X-ray phase analysis was carried out on a diffractometer. We used soft spring wheat "Ekada 70", the characteristics of which were determined using laboratory and field experiments, which were carried out according to a completely randomized block scheme with three repetitions. Results. It was found that the treatment of wheat with sulfur nanoparticles at all stages of growth led to an improvement in the main indicators of wheat, including a higher yield and an increase in the protein content in wheat grain. Conclusion. Laboratory and field tests have shown that the treatment of soft wheat with a calcium polysulfide preparation has a positive effect on all key characteristics, from germination and number of productive stems to yield and protein content. The drug can be recommended for use as an environmentally friendly product that stimulates plant growth and increases the yield and quality of wheat.