Presowing treatment of garlic in a magnetic field
DOI:
https://doi.org/10.31548/energiya2018.02.121Abstract
Pre-sowing seed treatment of agricultural crops in a permanent magnetic field promotes increase of productivity of crops, decrease of plant diseases, increase of quality of products.
However, the lack of explanation of the effect of the magnetic field on the processes occurring in the plant cell, does not allow to establish all the effective factors for the magnetic processing of seeds of crops and determine their optimal values.
The purpose of the study is to determine the influence of the magnetic field on the garlic during pre-sowing processing.
Experimental researches were carried out with the garlic of the "Parus". The garlic tooth was moved on a conveyor through a magnetic field. Magnetic induction was controlled by changing the distance between the magnets in the range 0 - 0.5 T and measured with a telesameter 43205/1. The speed of the seed movement through the magnetic field is regulated by changing the frequency of rotation of the drive motor of the conveyor with the help of a frequency converter.
The biopotential and pH of the garlic were measured by the I-160 ion before processing in and after the magnetic field. The biopotential was determined using a measuring electrode, made in the form of a platinum plate with a pointed end, pH - a glass electrode. As an auxiliary, a standard chlorine silver electrode was used.
The research was carried out using the method of planning the experiment using an orthogonal central composite plan.
Under the influence of a magnetic field, the rate of chemical and biochemical reactions increases, which leads to stimulation of plants. This increases the solubility of salts and acids in the plant cell.
The change in the rate of chemical and biochemical reactions occurring in the plant cell, as well as the solubility of salts, affects the biopotential and pH of the medium.
As a result of changes in magnetic induction from 0 to 0.0665 T, the pH and biopotential of garlic increases, while the subsequent increase in magnetic induction begins to decrease. An increase in the speed of the garlic teeth reduces the effect of magnetic processing, but in the range of speeds of 0.4-0.8 m / s it is a less significant factor than the magnetic induction. The best results were obtained at a speed of 0.4 m / s.
It was established that the change in the pH and biopotential of garlic for pre-treatment in a magnetic field depends on the square of the magnetic induction and the speed of the garlic teeth in a magnetic field. The most effective processing mode takes place after a magnetic induction of 0.065 T and a speed of 0.4 m / s.References
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