STUDY OF THE CHEMICAL COMPOSITION OF THE SPRING LEAF AND THE PRODUCTIVITY OF MULBERRY VARIETIES IN THE CONDITIONS OF THE NAVAI REGION STEPPE
Abstract
Many researchers have found that, the amount of humidity in the leaves of mulberry not constant and it reduces white getting old of the leaf, in the not weather and salinity soil conditioner mulberry leaves roughens quirkily it can be seen from the table studding leaves of mulberry varieties amount of water is 71,11-76,82% and is tentatively Lite in spring indicators.
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