Influence of bacterial-mineral nutrition on the structure and individual productivity of chickpea plants

Purpose. To study the influence of pre-sowing seed treatment and the rates of mineral fertilizers applied to the main fertilizer and to investigate the action and interaction of these factors on the formation of the structure and individual productivity of chickpea plants. Methods. System analysis, trial sheaf method, mathematical and statistical method. Results. It was noted that the use of microbial preparations based on nitrogen-fixing and phosphorus-mobilizing bacteria and mycorrhizal fungi for seed treatment increased plant mass by 6.0-94.0%, the number of beans – by 4.8-72.5%, the number of seeds – by 5.1-95.0%, the mass of seeds – by 8.3-100%, and the mass of 1000 seeds – by 3.2-24.7%. The introduction of phosphorus-potassium fertilizers into the main fertilizer at a rate of 30-60 kg of dry matter/ha also contributed to the increase in the above indicators, however, the introduction of “starting” and average rates of nitrogen fertilizers against the background of phosphorus-potassium fertilizers was more effective and had a positive effect on the indicators of individual productivity of chickpea plants, increasing the plant mass by 33.0-62.0%, the number of beans – by 29.7-42.7%, the number of seeds – by 36.6-52.7%, the mass of seeds – by 60.0-66.5%, the mass of 1000 seeds – by 17.1-17.5%. Conclusions. On average over the years of research (2023-2024), it was noted that the highest indicators of the structure and individual productivity of chickpea plants of the Triumf variety (plant weight – 19.4 g, number of beans – 64.5 pcs./plant, number of seeds – 65.5 pcs./plant, seed weight – 17.90 g/plant and weight of 1000 seeds – 282.4 g) were formed on the ground of the pre-sowing seed treatment with Bioinoculant, 2.5 l/t, + Organic balance mono phosphorus, 1.5 l/t, + Mycofriend, 1.5 l/t, and the application of mineral fertilizers together with the main fertilizer in the rate N60P60K60. In addition, in this variant, 3.2 branches were formed in chickpea plants, which is 52% more than in the control, and 52.6% of the fruiting zone.