Abstract:
Global climate change, moisture deficiency, and the impact of various biotic and abiotic factors on agricultural
crops increasingly hinder the realization of plant productivity potential. The use of controlled greenhouse condi
tions allows for a significant increase in crop productivity and protection from the adverse effects of environmental
stressors. However, short crop rotations and year-round cultivation across two seasons create favorable conditions
for the mass development of harmful organisms, necessitating the development of effective and safe control meth
ods. This study presents the results of evaluating the effectiveness of biological plant protection agents based on
microbial preparations and entomophagous under greenhouse conditions. The experiment included a comparison
of four treatment options: Boverin BT + Liposam, Bitoxibacillin BT + Liposam, Actofit BT + Liposam, a complex
of entomophagous, and an untreated control. The highest yield was achieved with the use of Boverin BT + Lipo
sam (18.9 kg/m²). The variants using Bitoxibacillin (17.4 kg/m²), Actofit (16.5 kg/m²), and the entomophagous
complex (16.1 kg/m²) also outperformed the untreated control (12.3 kg/m²) in terms of yield. The obtained data
indicate that the use of biological preparations not only reduces the population density of phytophagous pests
but also indirectly promotes plant growth and development, likely by enhancing nutrient uptake, increasing root
system activity, and optimizing the physiological and biochemical status of the crop. The most effective prepara
tions were those containing Beauveria bassiana, due to their ability to combine entomopathogenic activity with
endophytic colonization of plants. The results confirm the effectiveness of biological products as components of
integrated pest management (IPM) systems under conditions of restricted chemical pesticide use. The proposed
protection systems can be recommended for implementation in commercial practice as part of sustainable veg
etable production in Ukraine.
