RU2618141C1 - Method of oat grain disinfection by microwave field energy - Google Patents

Abstract

FIELD: agriculture.

SUBSTANCE: seeds are moistened with water at 24°C within 10 minutes at a ratio of seeds: water = 4:1, then treated in a microwave field with the power of 650 W, exposure of 30-60 seconds at the final seeds temperature of 38-45°C.

EFFECT: invention allows to improve the quality of seed treatment before sowing, their phytosanitary and biometric characteristics due to their disinfection in the microwave field.

2 tbl, 1 ex

Description

The invention relates to agriculture and can be used in crop production for presowing treatment of oat seeds.

Despite the fact that studies on the disinfection of seeds from microflora have been ongoing for a long time, this issue has not been resolved so far and in recent years it has become the most relevant.

The average infection rates of oats with pathogens of fungal and bacterial etiology over the years are 52-60%, maximum - 98-100%. Given that the use of chemical fungicides in the disinfection of oat seeds is undesirable, the relevance of the search for ways to make oats ecologically healthy becomes obvious.

A known method of seed treatment (USSR AS No. 1655326, A01C 1/08, 1987), comprising pre-heating the seeds and water to 25-30 ° C, moistening the seeds to a moisture content of 21%, disinfecting the seeds in an electromagnetic field and drying them in an electromagnetic field with a guide field half as small with an adsorbent heated to 45-50 ° C.

The disadvantage of this method is its complexity, as well as the lack of information about the infection of seeds with microflora after processing.

The objective of the invention is to improve the quality of seed treatment before sowing, i.e. increase of sowing and phytosanitary properties of seeds due to their disinfection in a microwave field.

The technical result, in contrast to the prototype, is achieved by the fact that the method includes moistening the seeds, disinfecting the seeds in an electromagnetic field, moreover, the seeds are moistened with water at a temperature of 24 ° C for 10 minutes at a ratio of seeds: water = 4: 1, respectively, then processed in a microwave field with a power of 650 W, exposure 30-60 seconds at a final seed temperature of 38-45 ° C.

What is new is that in the process of microwave treatment of seeds, their selective heating occurs, in which the wetter components of the seed, which are phytopathogenic microorganisms, heat up faster, and they die. Uniform heating occurs due to the fact that the processed material (seeds) is heated throughout the volume, and the gradients of temperature, pressure and humidity are directed from the center of the object (seed) to its surface, so it is possible to disinfect the seeds from both external and internal infections.

Example. To conduct experiments for each version of the 10-variant scheme, 300 g of spring oats were taken, which were moistened with water at a temperature of 24 ° C for 10 minutes at a ratio of seeds: water = 4: 1, respectively. The temperature of the seeds before treatment was 24 ° C.

Moistened seeds were treated in an ultra-high frequency electromagnetic field (microwave field). In the course of the experiments, three criteria were taken into account - power in watts, treatment time in seconds, and final seed temperature after microwave processing. Nine experiments were carried out with various options of power and exposure, the tenth was a control experiment, the seeds of which were simply moistened without treatment in a microwave field (Tables 1, 2).

After processing in a microwave field and measuring the final temperature of the seeds by an envelope method, weighed samples were taken to determine the sowing quality of seeds: germination, biometric parameters and phytosanitary properties of seeds.

The influence of the microwave field regimes on phytopathogenic microorganisms was established by the results of phyto-examination against the natural background of infection. We used a biological method based on creating conditions to stimulate the growth and development of microorganisms in infected seeds in order to obtain sporulation and subsequent identification of the species composition of pathogens and the degree of damage to seeds. The method allows you to determine both external and internal infection by the type of sporulation obtained on a natural seed substrate.

100 seeds were selected from a batch of treated seeds in a microwave field under different conditions, which were laid out on a special filtered paper moistened to full humidity, at a distance of 1.5-2 cm from each other, twisted into a roll and germinated at a temperature of 25 ° C . Seeds were analyzed for infection after 7-8, finally after 12 days. The experiment was conducted according to a 10-variant scheme (9 modes + control without microwave processing) in 4-fold repetition. The research results are presented in table 1, 2.

Spring oat seeds in the control experiment were infected with microflora: fusarium - 4.0%, bacteriosis - 3.0%, alternariosis - 65.0%. Therefore, the total infection of the seeds was 72%. As a result of studies (Tables 1, 2), the following conclusions were drawn on the influence of the microwave field on the phytopathogenic complex and sowing qualities of spring oats:

1. When processing seeds of spring oats pre-moistened with water at a temperature of 24 ° C for 10 minutes with a ratio of seeds: water = 4: 1, respectively, in an electromagnetic field of an ultrahigh frequency at a power of 1500 W, exposure time 90 seconds (option No. 1), the final seed temperature after microwave treatment of 92 ° C there is a sharp decrease in seed germination from 70% (control) to 0%, while seed disinfection is: from fusarium - 100%, bacteriosis - 100%, alternariosis - 100.0%. When processing seeds in a microwave field at a power of 1500 W, exposure time of 30-60 seconds (option 3, 5), oat seeds are heated to 48.0-72.0 ° C and a sharp decrease in seed germination to 14.0-74.0 % respectively. At the same time, good results are achieved in the disinfection of seeds from phytopathogenic microorganisms. In option 1, the seeds were injured during their processing in the microwave field, therefore, from germination dropped to 0%.

2. When processing seeds of spring oats pre-moistened with water at a temperature of 24 ° C for 10 minutes at a ratio of seeds: water = 4: 1, respectively, in a microwave field with its power of 1100 W and exposure time of 30 seconds, the seeds are heated to 45 ° C (option 8), their germination rate increases to 88.0%, a good disinfection of seeds from phytopathogenic microorganisms occurs. When processing moistened oat seeds in a microwave field at a power of 1100 W, exposure time of 60-90 seconds (option 7, 9) and at a final seed temperature after processing in a microwave field of 62-85 ° C, a sharp decrease in seed germination to 14.0 -56.0%, respectively.

3. When processing seeds of spring oats pre-moistened with water at a temperature of 24 ° C for 10 minutes at a ratio of seeds: water = 4: 1, respectively, with a power of 650 W and an exposure of 90 seconds (option 2) and the final temperature of the seeds after processing in A microwave field of 49.0 ° C increases seed germination to 86%, with good seed disinfection.

The best results were obtained when treating spring oat seeds pre-moistened with water at a temperature of 24 ° C for 10 minutes with a seed: water ratio of 4: 1, respectively, with a microwave power of 650 W (options 4, 6), exposure 30-60 seconds and the final temperature of the seeds after processing in a microwave field equal to 38.0-45.0 ° C. Treatment of oat seeds in a microwave field under these conditions leads to a decrease or destruction of phytopathogenic microorganisms, or reduces the level of infected onset to economic thresholds of harmfulness. As a result, in variants 4 and 6, seed contamination is reduced:

- for fusarium infection by 50.0-75%;

- 100% bacterial infection;

- for alternaria infection by 11-37%.

The established dependences also make it possible to find out that an increase in the final temperature of oat seeds after microwave processing in the above options to 38-45 ° C not only helps to maintain germination, but also stimulates this process, while germination increases by 26-28% and amounts to 96.0 -98.0%).

Thus, it was found that the region of effective disinfection regimes for spring oat seeds after preliminary wetting with water at a temperature of 24 ° C for 10 minutes at a ratio of seeds: water = 4: 1, respectively, from phytopathogenic microflora with simultaneous stimulation of seed germination is in the range: microwave power -field 650 W, exposure 30-60 seconds, the final temperature of the seeds after processing in the microwave field 38-45 ° C.

Thus, the carried out scientific research shows that the task is solved - germination, biometric parameters and phytosanitary qualities of seeds are increased, the infection of seeds with microflora is sharply reduced.

The proposed method can easily be implemented in agricultural production.

Claims (1)

A method for pre-sowing seed treatment of oats, including moistening the seeds, disinfecting the seeds in an electromagnetic field, characterized in that the seeds are moistened with water at a temperature of 24 ° C for 10 minutes at a ratio of seeds: water = 4: 1, respectively, then treated in a microwave field with with a power of 650 W, an exposure of 30-60 s at a final seed temperature of 38-45 ° C.