The influence of amino acids on the activity of antioxidant enzimes, malonic dialdehyde content and productivity of garlic (Allium Sativum L.

Abstract

The research was carried out in 2017 2019 in the conditions of the Right-Bank Forest Steppe of Ukraine. The results of study, the effect of spraying by certain amino acids; salicylic(300 ppm), gibberellin (150 ppm) and ascorbic acids (200 ppm) on garlic (Allium sativum L.) plants are presented in the article. It was found that amino acid solutions improves the antioxidant state: the activities of SOD, CAT, POD, GR, GST in treated leaves tended to increase, the activity of SOD was higher than the control of 7.5 15.0%; CAT (27.4 45.9%); POD (7.0 83.0%); GR (5.4 49.9%); and GST (14.8 41.3%). It was noted that the content of chlorophyll a+b in the leaves significantly increased (2.6 10.8%), The use of amino acids increased the accumulation of dry matter by 1.4 4.0%. The yield increase was 1.14 2.27 t ha-1 (7.7 15.3% compared to control). The content of B vitamins in the garlic cloves was greatly influenced by gibberellic acid, where increasing the amount of B vitamins reached to 21.9% relative to control The use of salicylic and ascorbic acids increased the amount of B vitamins by 7.6 and 8.2%, respectively. The most significant increasing of C vitamin content was observed by spraying of plants with ascorbic acid (+12.5%), whereas by spraying with salicylic and gibberellic acids its content increased by 6.0 and 7.5%, respectively. In the future, the data obtained can be used to reduce the impact of abiotic factors on the physiological state and productivity of garlic plants. Also, the obtained data will serve as a theoretical basis for producers in view of the purposes for which the products are grown (for sale in fresh form, processing or storage).