Effectiveness of winter wheat protection against diseases with modern Bayer preparations

The article presents an effective scheme of protection with various Bayer drugs using the example of the results of their use in the SEPC “Integration” of the Orel State Agrarian University named after N.V. Parakhin. The purpose of the study was to evaluate the effect of Bayer fungicides on the yield and quality of winter wheat, and to compare modern drugs with the economic version. The predecessor is buckwheat. Soil type is dark grey forest medium loamy. The mechanical composition of the soil is medium loam. Soil acidity is 5.7. Content of macroelements is: P2O5 is 11.5 mg/100 g of soil, K2O is 10.9 mg/100 g of soil, humus content is 4.1%. Winter wheat variety is Moskovskaya 40, these are seeds of the 1st reproduction. Sowing was carried out on September 10, 2020, with seeds treated with the fungicidal disinfectant “Scarlet”. The objects of the study were protective agents: Input CE (Spiroxamine + Prothiocanazole 300+160 g/l), a combination of chemical protective agents: Input CE + Soligor CE (Spiroxamine + Tebucanazole + Prothiocanazole 224+148+53 g/l). Surveys carried out during the booting phase showed a high positive effect of vegetation treatments with Bayer preparations. In the experimental variants, no disease-affected plants were noted. In the phase of milky-wax ripeness against the background of treatments with the fungicide “Propi plus CE”, the percentage of damage to flag leaves was 54%, the biological effectiveness was 36%, fungicides produced by Bayer JSC “Input” and the combined use of “Input CE” and “Soligor CE” showed the results were significantly better: 48% and 43%, 44% and 48%, respectively. High effectiveness of protective equipment was obtained with the use of the drug Input and its combination Input + Soligor. The yield was higher in comparison with the control by 1.0 t/ha, the economic variant was 0.6 t/ha; 0.7 t/ha and 0.3 t/ha, respectively. The protein content was maximum when using Input - 17.2%, which is 1.9 times more in comparison with the control, 0.8 times more than the standard; the gluten level was also higher in this variant: compared to the control by 16.8%, the standard - 2.9%.