Since 2014
OPPORTUNITIES TO USE PEA - WHEAT MIXES IN ORGANIC FARMING
New Knowledge Journal of Science
View Archive Info| Field | Value | |
| Title |
OPPORTUNITIES TO USE PEA - WHEAT MIXES IN ORGANIC FARMING
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| Creator |
Ivanov, Grigori; Institute of Plant Genetic Resources - Sadovo, Bulgaria
Sabeva, Maria; Institute of Plant Genetic Resources - Sadovo, Bulgaria Angelova, Siika; Institute of Plant Genetic Resources - Sadovo, Bulgaria |
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| Description |
This article presented the results of productivity and quality of the green mass of pea-wheat mixes grown in conditions of organic farming. Are explored 5 wheat varieties - Sadovo 1, Geia 1, Guinness, Farmer, Liusil and 4 varieties of winter peas -Mir, Vesela, №11, L12AB, at different ratio between them - 50:50 and 30:70%. The selection of varieties is made based on previous studies of their complex characteristics – ripening, yield, chemistry (Angelova S., T.Georgieva, M.Sabeva, 2011). Setting up and raising the experimental mixture of seeds has been made in a medium free of organic and mineral fertilizers. We have studied the changes in green mass yield and the biochemistry of surface biomass. The cultivation of pea–wheat mixtures under conditions of organic farming leads to increased yields of green mass in comparison with the self-seeding of wheat and peas. According to the results obtained at early ripening and the highest crude protein content average of three years is the mixture Sadovo1–Mir 30:70%. The most productive is the mixture Sadovo1-Mir 50-50%.
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| Publisher |
University of agribusiness and rural development - Plovdiv
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| Contributor |
—
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| Date |
2016-03-14
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| Type |
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion — |
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| Format |
application/pdf
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| Identifier |
http://science.uard.bg/index.php/newknowledge/article/view/111
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| Source |
New knowledge Journal of science; Vol 4, No 4 (2015): New knowledge Journal of Science
2367-4598 1314-5703 |
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| Language |
eng
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| Relation |
http://science.uard.bg/index.php/newknowledge/article/view/111/98
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| Rights |
Copyright (c) 2016 New knowledge Journal of science
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