Formation of crop-yielding properties of coriander under the influence of microfertilizers

The article presents an assessment of the effect of pre-sowing treatment of coriander seeds with microfertilizers on productivity and quality indicators in the conditions of the Middle Volga region. The research was carried out during 2023-2025 on the experimental field of the Penza Research Institute of Agriculture (Federal Research Center for Bast Fiber Crops). The object of the research was the coriander variety Ayvengo. Weather conditions during the study years varied significantly in terms of hydrothermal regime. In 2023, conditions were moderately humid (GTK = 0.94), in 2024, arid (GTK = 0.52), and in 2025, excessively humid (GTK = 1.33). In all variants with the use of microfertilizers, there was an increase in coriander productivity by 0.4-3.0 c/ha. The highest seed yield was observed in the variants treated with Folirus (16.9 c/ha) and Biostim (16.6 c/ha), which exceeds the control indicator by 19.4-21.6%. The yield of green mass of the crop increased to 51.2-61.7 c/ha, compared to 50.3 c/ha in the untreated variant. The highest productivity of cilantro was noted in the variant with treatment with Beres microfertilizer; the increase relative to the control was 11.4 c/ha. The highest seed productivity of one coriander plant was noted in the variants treated with Folirus and Beres, where the seed weight per plant was 2.05 and 2.03 g, which was 0.24 and 0.26 g higher than the control variant. The use of microfertilizers Beres and Folirus contributed to an increase in the oil content of coriander seeds by 1.3 and 1.5%. The content of essential oil in coriander fruits was low and varied between 1.52-1.68%. The highest mass fraction of essential oil was noted in the variants using Folirus (1.68%), Biostim (1.66%) and Polishans (1.62%). Treatment of coriander seeds with Biostim and Polishans preparations leads to an increase in the accumulation of sugars in the green mass to 12.1 and 12.6%, which is 0.9 and 1.4% higher than the control value. This is the main factor that determines the sweetness of the leaves when using coriander as «cilantro».