Comparative assessment of introduced daikon varieties in Belarus

Abstract

Relevance. The development of vegetable growing, as well as a significant increase in vegetable production and expansion of the range of high-yielding vegetable crops through the introduction of new varieties into cultivation, is an important area of focus. The introduction of new promising vegetable crops plays a key role in achieving these objectives.Furthermore, cultivating technology depends on climatic, soil, agronomic, and other conditions. Therefore, studying environmental factors and their impact on growth processes and development, as well as evaluating source material, is essential for the development of highyielding, early-ripening daikon varieties and hybrids that are resistant to biotic and abiotic environmental factors, resistant to bolting, and have highly marketable roots. The purpose of the study was to investigate the key biological characteristics of introduced daikon varieties during their introduction into cultivation in Belarus.Methodology. The study was conducted at the Department of Horticulture of the Belarusian State Agricultural Academy from 2022 to 2024. The experiments were designed with adherence to agronomic requirements for plant care throughout the growing seasonResults. A collection of introduced daikon varieties belonging to various cultivar types was studied. The research revealed differences in yield, root weight, and technical maturity time. These differences in yield, root weight, and technical maturity time allow for the development of a fresh produce schedule for the summer-fall period using varieties of different maturity groups.Conclusion. Research conducted in 2022-2024 revealed that average yields for varieties with various root shapes ranged from 48.69 t/ha to 47.62-101.4 t/ha, with average root weight ranging from 595.4-1010.0 g. The period from sowing to the onset of technical maturity ranged from 30-83 days, depending on the year. developed.Based on the study of varietal composition, characterized by varying periods of technical maturity, a schedule for the arrival of fresh produce during the summer-autumn period was