Influence of liming on yield and quality of soybean grain in the conditions of the Orel region

Soybeans are a valuable food, fodder and industrial crop that adapts well to various soil and climatic conditions and has great nutritional and environmental benefits. The aim of the research was to study the effect of liming on the yield and grain quality of soybeans of various varieties in the conditions of the Orel region. Field experiments were carried out in the crop rotation of the Research and Educational Production Center "Integration" ("Integraciya", the village of Lavrovo, Orel District, Orel Region) in 2018-2019. Sowing was carried out on May 10. Plants were grown on plots of 10 m2 in four replicates. The method of placing experimental plots is systematic. The soil of the experimental plot is dark gray forest soil. The reaction of the soil solution is mildly acidic. The object of research was 3 early-maturing soybean varieties, zoned for 5 regions: Svapa, Oressa and Tanais. The yield of soybean varieties was determined according to the options of the experiment in terms of standard moisture and 100% purity, the quality of soybean grain using the Infratec ™ 1241 grain analyzer. According to the results of the studies, it was found that during liming the studied soybean varieties formed yield on average from 1.89 t / ha (variety Oressa) up to 2.34 t / ha (variety Tanais). The positive influence of liming on the yield of grain of soybeans of the Swapa variety has been established. So, when carrying out this agrotechnical method, the studied indicator was 2.26 t / ha, which is 0.31 t / ha or 15.9% higher than the option without lime (1.95 t / ha). The positive effect of liming on the protein content in the grain of soybean varieties Svapa and Tanais was noted. On average, for two years, the studied indicator was 33.3% - in the grain of the Swapa variety and 34.4% - in the grain of the Tanais variety, which is respectively 0.7 and 0.8% higher than in the option without lime. An increase of 1.4% in the content of fat in the grain of soybeans of the Oressa variety was established when liming was used.