N. Eshankulova. ZDildabaeva. Z.Akhmedov, A.Halmurzae\a. HIOLOGICAL SIGNIFICANCE OF CUL TI VA TI ON XYLOTHERMOPHYTE CAPPARISSPINOSA.L. IN ARID ZONES AND THEIRIMPACT ON NUMBER OF SOIl. _MICROORGANISMS _
number of actinomycetes forming antibiotic substances and possessing antagonistic activity against a variety of pathogenic fungus, common in soils high especially in spring. With increasing temperaturę and decreasing soil moisture, which occurs in the summer and fali sharply reduced their number therefore becomes obvious that the defeat of phytopathogens set of crops occurs in the summer and fali, against which you should make preparations for plant protection precisely in those periods of the year.
Fig 1. Capers plant (A) and pickled fruits (B). CONCLUSION
By the identification of microscopic fungus showed that they represent a smali proportion of the microbial population, although in sonie soil samples, their number reached 15-25 thousand/g soil. The most common were the representatives of fungus of the genus Trichoderma, Fusarium, Aspergillus, Penicillium. Thus, the data showed that in reproduction, dissemination and active growth of wild and cultivated plant species Capers important soil microbial landscape. That in such extreme conditions and arid zones and abrupt climatic conditions helps to grow the plant, assisting in the delivery of nutrients soil and nitrogen fixation, as well as protecting plants from Capers action phytopathogens.
REFERENCES
1. Kudryasheva, A., 2000. Food Additives and Food Security, Food Industry. 7: 36-37.
2. Tutelian, V.A. and M.A. Samsonov
(eds.), 2002. Handbook of Nutrition.
M.Medical.
3. Zakirov, K.Z. and
R.Khudoyberganov, 1972. Capers and prospects for its use. Tashkent, Fan, pp: 120.
4. Pokrovsky V.I., G.A.Romanenko,
V.A.Knyazhev and G.G.Onishchenko, 2002. Politics and other healthy food. Federal and regional levels. Novosibirsk, Siberian university publishing house.
5. Skurihin, I.M. and V.A.Shatemik, 1986. How to eat. M. Agropromizdat.
6. Plakhotin, V.Y., 1988. Quality control of food produets. Kiev, Vintage, pp: 141.
7. Bogatirev, A.N. and I.A.Rogov, 1985. Combination produets and prospects for new compositions. Food and processing industry, 7: 50-52.
8. Ermakov, A.I. and V.A. Arasimovich et al., 1972. Methods of plant biochemical research. L., Kolos.
9. Zaprometov, M.N., 1988. Phenolic compounds of plants and their biosynthesis. VINITI Series "Biological Chcmistry", 27: pp.63 - 64.
10. Zenkov, N.K., N.V. Kandalintseva and Lankin V.Z. et al., 2003. Phenol bio oxidant capers . Novosibirsk, RAMS, pp: 186 - 196.
Journal oflndustrial Technology and Engineering, 2012, 2(3): 41 - 44