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INFLUENCE OF PROCESSING BY OZONE ON PHYSIOLOGICAL PARAMETERS OF WHEAT

Avdeeva V.N, Bezgina Yu.A, Lybay S.I
For improvement of a crop and safety of grain crops means of protection of plants, seeds and finished goods are extremely important. At the same time requirements to quality of agricultural production and protection of surrounding environment increased. Therefore when developing new technologies of processing of grain crops for the purpose of disinfecting and increase of sowing qualities it is necessary to consider not only economic effect and increase of environmental friendliness of development, but also preservation by production of the biological value and sowing properties. One of perspective from the ecological point of view of methods of disinfecting of grain crops, and also preparation of a seed material is ozonization. In the Educational and Scientific Test Laboratory (UNIL) of the Stavropol state agrarian university researches on ozone use for decrease in toxicity of grain and increase of sowing qualities of seeds of wheat for a number of years were conducted. By us it is revealed that ozonization allows to reduce toxicity of grain of winter wheat by 42,0 – 46,0%, and also significantly reduces population of grain of winter wheat toksinogenny mushrooms. However during researches it was established that the mechanism of influence of the ozonized air on a zernovka is very difficult, in particular, wheat processing by ozone can cause activation of processes of its germination that is undesirable at grain storage. Therefore, it is necessary to create an ozone exit, sufficient for destruction of a mushroom infection, but not having destructive impact on quality indicators of grain. In this regard, in UNIL we made experiments with identification of influence of processings by ozone on the following indicators of quality of grain of wheat: quantity and quality of a gluten, energy of germination, viability, conductivity. By us it is established that processing of grain of wheat by ozone in a stream of 28,0 - 380 g • with/m3 doesn’t change quality of a gluten in wheat grain, improves sowing qualities, reduces conductivity, and, therefore, improves a condition of cellular membranes.

Библиографическая ссылка

Авдеева В.Н, Безгина Ю.А, Любая С.И ВЛИЯНИЕ ОБРАБОТКИ ОЗОНОМ НА ФИЗИОЛОГИЧЕСКИЕ ПАРАМЕТРЫ ПШЕНИЦЫ // Научное обозрение. Сельскохозяйственные науки. 2020. № 1. С. 9-9;
URL: https://science-agriculture.ru/en/article/view?id=1 (дата обращения: 18.07.2026).