Bentonite solutions in regulation of the juvenile stage of ontogenesis of spring oat

The aim of the study is to analyze the possible positive physiological and biochemical effect of pre-sowing treatment of oats with compositions based on Na+-activated bentonite on the initial stages of growth and the accumulation of antioxidants in green seedlings. Spring oats of the Rovesnik variety were grown in 2024 in the Altai Region of the Republic of Khakassia. The seeds were soaked in a 0.5 % aqueous suspension of bentonite modified with glycine, lysine, aspartic acid or humates, and the specified effect on their germination energy and germination, as well as the development of the root system, the length of the seedlings and the content of substances with antioxidant properties in them were assessed. The maximum increase in germination energy (+13.5 %) and germination (+12.5 %) was achieved when oats were treated with Na+-bentonite in combination with aspartic acid. The longest sprouts were recorded for the variants with the addition of glycine (7.3 cm) and lysine (7.1 cm). Supplementation of Na+-bentonite with aspartic acid provided the maximum length of the most developed rootlet (6.4 cm, +30.6 % to the con-trol) and the number of the latter (4.6 pcs.). The antioxidant content in green sprouts was increased by 43.2 and 40.0 % in the variants of oat treatment with bentonite in combination with lysine or aspartic acid. A strong, positive relationship was demonstrated between the values of germination energy and grain via-bility on the one hand and the content of antioxidants in green sprouts on the other hand for the oat treat-ment options (correlation coefficients are 0.792 and 0.779). The optimal composition for pre-sowing treat-ment of oats is recognized as a combination of Na+-bentonite with aspartic acid, which provides a compre-hensive improvement in germination, root system development and accumulation of antioxidants in sprouts. The results of the study can be used in the development of technologies for increasing the quality of seed material and in the production of microgreens with an increased content of functional components of healthy nutrition.