Biostimulants containing amino acids in vegetable crop production
Robert GruszeckiDepartment of Vegetable and Herb Crops, University of Life Sciences in Lublin, Akademicka 15, 20-950 Lublin, Poland
Aneta StawiarzGospodarstwo Rolne „Aneta i Krzysztof Stawiarz”, Żurawniki 35, 27-540 Lipnik, Poland
Amino acids can induce defence reactions and reduce the impact of abiotic stresses on plants, yet their impact on the yield of vegetable crops is varied. For this reason, an analysis of the published research on the effect of biostimulants containing amino acids (BCAA) on the quantity and quality of vegetable crop yield was carried out. The results of the research indicate the multidirectional effect of BCAA on vegetable plants and they also show that the use of these biostimulants may increase yield quantity and quality as well as influence biometric features and chemical composition of plants. BCAA may also affect the amount of losses caused by pests and during the storage of vegetables. However, the variability of the effects is very large and depends on many factors: composition of BCAA, time, dose, number and method of application, cultivation cycle, weather conditions, and plant species or even cultivar. Therefore, the effective use of BCAA requires further research, while their proper application in horticultural practice will require taking into account many factors.
Keywords:yield, plant growth, biometrical features, chemical composition
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