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Effect of razobium phazeoli bacteria and arbuscular mycorrhizal fungi on yield andyield components of red bean (Phaseolus Vulgaris L.) under water tension deficit
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Abstract: (2278 Views) |
In order to investigate the effect of Rhizobium bacterium and mycorrhizal fungi on yield and yield components of red bean Goli cultivar under water deficit tension, the present experiment was conducted as split plots based on randomized complete blocks design with three replications at research farm of Islamic Azad University of Tabriz during 2015. Water deficit tension by three levels of irrigation after 70, 110 and 150 millimeter evaporation from class A evaporation pan as the main factor and seed inoculation with Rhizobium phaseoli bacterium, mycorrhizal fungi, Rhizobium bacterium + mycorrhizal fungi and lack of inoculation as sub factor levels were considered. Water deficit tension with decrease of pods in bush, one-thousand-grain weight and seed number in pod reduced seed yield in bean. The grain yield in 110 and 150 millimeter evaporation in comparison of irrigation after 70 millimeter evaporation decreased 73/37 and 38/08 percent, respectively. Dual inoculation treatment of rhizobium and mycorrhiza, showed the highest seed yield (2327 kilogram per hectare), the highest number of pods per plant (16/08), number of seeds per plant (80/06), one-hundred seed weight (23/75 gram) and chlorophyll content (32/45). Seed inoculation with mycorrhizal fungi and Rhizobium bacterium increased seed yield (40/24 percent) rather than non-use of these factors and also, their separate consumption (rhizobium 22/34 percent and 25 percent mycorrhiza) that reduced the bad effects of water deficit tension on bean. According to the results of this experiment, micro-organisms can be used to reduce the effects of water deficit tension in bean cultivation. |
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| Keywords: Water deficit tension, Rhizobium, Arbuscular mycorrhizal fungi and Bean. |
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Full-Text [PDF 745 kb]
(2013 Downloads)
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Type of Study: Applicable |
Subject:
Crop Physiology
Received: 2019/05/5 | Accepted: 2019/05/5 | Published: 2019/05/5
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