Field studies of the operation of the combined coulter

Author:

Chekusov M. S1,Kem A. A1,Mikhaltsov E. M1,Shmidt A. N1

Affiliation:

1. FSBSI Omsk Agrarian Scientific Center

Abstract

The need to improve the working bodies of sowing machines is determined by the variety of physical and mechanical properties of seeds of agricultural crops, the complexity and methods of their sowing, as well as the requirements of agricultural technologies and the difference in soil and climatic conditions. A coulter design has been developed for the technology of resource-saving agriculture, which allows sowing grain crops with simultaneous application of granular mineral fertilizers below the seeding level. A set of coulters was made in relation to the seeder-cultivator SKP-2.1. In the fields of the Omsk ANC for three years from 2019 to 2021, field experiments were conducted to determine the quality and yield of spring soft wheat grain "Omsk 36", depending on the method of applying mineral fertilizers. When installing a set of developed coulters, the index "M" - UPC-2.1M was added to the name of the seeder. The results of the average yield and grain quality according to the conducted research options are presented by year. It was found that on plots where sowing was carried out by the developed design of coulters, on average, the yield increase was 11% or 0.3 t/ha, compared with sowing by mass-produced lancet coulters. The maximum yield increase of 16% or 0.4 t/ha is noted on the sowing variants with the UPC-2 seeder.1M with mineral fertilizer application rates of 150 and 200 kg/ha in physical weight. The largest mass of 1000 grains is 35.7 g., obtained on a plot sown with a seeder SKP-2.1M with fertilization of 150 kg/ha. On the same variant, on average for three years, the highest gluten content of 29.8%, as well as protein of 15.05%, is noted. The smallest mass of 1000 grains is 34.1 g., on the UPC-2.1 sowing variant without fertilization. The lack of fertilization in this variant affected the reduction of gluten to 27.4% and protein to 13.98% on average over three years.

Publisher

The Russian Academy of Sciences

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