LAMADOR SEED PROTECTANT EFFECTIVENESS BY THE SOFT SPRING WHEAT EXAMPLE

The aim of the work is to evaluate the effect of the systemic fungicide Lamador on the yield, infesta-tion and taxonomic composition of seed phytopathogenic fungi in the soft spring wheat varieties Novosi-birskaya 16 and Pamyati Vavenkova (Triticum aestivum L.). Objectives: to study the prevalence of seed infection pathogens using the example of soft spring wheat varieties Pamyati Vavenkova and Novosi-birskaya 16 and to evaluate the effectiveness of the Bayer JSC Lamador seed treater in the fight against identified pathogens to increase their productivity. As test objects, seeds of soft spring wheat harvested in 2021–2022 were used, obtained on the experimental field of the UNPK Borsky (Borsk settlement, Su-khobuzimsky District, the Krasnoyarsk Region), located in the forest-steppe zone. The choice of seeds of these varieties as test objects for testing the effectiveness of the disinfectant was due to the fact that, according to the results of preliminary experiments, these seeds were characterized by a high level of nat-ural infection with phytopathogenic fungi. The taxonomic composition of the causative agents of seed in-fection was typical for the region and included representatives of the g.g. Fusarium, Bipolaris, Alternaria. The distribution of representatives of different genera according to the frequency of occurrence on seeds significantly (p<0.001) differed from uniform due to the predominance of representatives of the g. Fusari-um, which accounted for more than 60 % of isolated isolates. In addition, highly significant (p<0.001) dif-ferences were noted between seeds of different varieties in terms of the frequency of occurrence of repre-sentatives of the g.g. Bipolaris and Alternaria, while the frequency of occurrence of representatives of the g. Fusarium differed statistically insignificantly. Seed treatment with Lamador systemic fungicide resulted in a highly significant (p<0.001) decrease in the prevalence of seed infection from 100 % to 14–25 % (de-pending on the variety).