Lupinus angustifolius — the culture of universal use in the Polissia area of Ukraine

Abstract

Goal. To study the features of photosynthesis and symbiotic nitrogen fixation, and to determine their impact on the level of the yield of lupine as well as to establish the possibility to use lupine flour and oil as food additives in the technology of dough preparation to improve the biological value of bakery products. Methods. Special and generally accepted research methods: field, laboratory (morphological, physical, chemical, physiological, radiological, spectrometric), mathematical and statistical (dispersion, regression, statistical, analytical). Results. The complex assessment of the quality of the received crop at different elements of technology is given, the model of the technology which promotes an increase of potential productivity of lupine and its mixes is offered. The economic and energy expediency of the introduction of the considered agrotechnological measures in different way of cultivation of culture is proved. Conclusions. Optimization of mineral nutrition conditions by applying mineral fertilizers in the norm of N30–60P60K60 in combination with 2 foliar fertilization with water-soluble complex fertilizers with macro- and microelements (Mg, S, B, Cu, Mn, Fe, Mo, Zn) provides the formation of optimal indicators of the area of leaf surface, photosynthetic potential, dry matter accumulation, net productivity of photosynthesis, photosynthetic productivity of plants of Lupinus angustifolius, which creates the preconditions for obtaining its maximum productivity. The use of lupine flour and oil as food additives in the technology of dough preparation improves the consumer properties and baking qualities of bakery products.