The effect of organomineral fertilizer on the yield and quality of potato tubers in the non-chernozem zone

The article presents data on the study of the effect of organomineral fertilizers on the yield of food potatoes in the conditions of the Non-Chernozem zone of the Ryazan region. The research was carried out on food potatoes of the Vimpel variety in the conditions of the Agrotechnopark Unit of the Federal State Budgetary Educational Institution of the Ryazan Region, in 2021-2023. According to the research results, it was established that the introduction of an organomineral fertilizer into the soil based on a spent mushroom compound stimulated the plastic and energy metabolism of plants, growth processes; It contributed to the acceleration of the pace of development during the entire growing season of the studied crop, as a result, created prerequisites for increasing potato yields. The use of compost in potato growing had an impact on biometric indicators, crop structure and crop productivity. At the same time, fertilization did not affect the germination of potatoes and the rate of onset of phenological phases of development. On average, full potato shoots on all variants of the experiment appeared on the twentieth day after planting and were quite friendly. With the use of mushroom compost, the potato yield varied from 270.8 to 287.1 c/ha. Its maximum increase was obtained in the variant with the addition of fresh mushroom compost: +37.3 c/ha. The marketability of potato tubers when applying rotted compost was 84.8%, when applying fresh compost – 89.6%. The optimal ratio of protein and starch is observed in tubers with options with the addition of fresh compost – 1:11 and rotted – 1:12, which indicates high culinary qualities. The use of organomineral fertilizer in potato cultivation had a positive effect on the vitamin C content in the direction of an increase to 3.38%. It was found that when using an organomineral fertilizer based on a spent substrate of champignons, an increase in marketability, yield and quality of potatoes of the Vimpel variety is observed.