International Journal of Food Science and Agriculture

ISSN Print: 2578-3467 Downloads: 92298 Total View: 1862472
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Article http://dx.doi.org/10.26855/ijfsa.2023.09.013

The Response of Potato Minitubers to the Use of Plant Growth Promoting Bacteria in Field Conditions

Ali Nasiiri

Young Researchers and Elite Club, Tabriz Branch, Islamic Azad University, Tabriz, Iran.

*Corresponding author: Ali Nasiiri

Published: October 23,2023

Abstract

In recent decades, Plant Growth Promoting Bacteria (PGPRs) have been widely utilized as an environmentally friendly achievement that enhances soil fertility without causing pollution, ultimately increasing plant production. This experiment aimed to investigate the effect of growth-promoting bacteria on minitubers of three potato cultivars in a factorial design based on RCBD (completely randomized block design), using two factors in three replications. These factors included minitubers of potato cultivars (Agria, Caeser, Banba) and PGPRs (without PGPRs and PGPRs inoculation including Pseudomonas putida, Azospirillum lipoferum, and Azetobacter chroococcum). Experiment results indicated that the application of A. lipoferum significantly impacted the number of tubers in cv. Agria and Banba, while P. putida had a notable effect on the number of tubers in cv. Banba. The highest tuber weight was achieved in cv. Agria and Caeser and the highest dry weight of tubers were observed in the cv. Agria with the application of A. lipoferum. The application of A. chroococcum had the most significant influence on the Fresh weight of shoots in the cv. Agria. Based on the findings of this study, the utilization of Azospirillum lipoferum bacteria in potato cultivation could lead to an increase in potato yield.

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How to cite this paper

The Response of Potato Minitubers to the Use of Plant Growth Promoting Bacteria in Field Conditions

How to cite this paper: Ali Nasiiri. (2023) The Response of Potato Minitubers to the Use of Plant Growth Promoting Bacteria in Field Conditions. International Journal of Food Science and Agriculture7(3), 413-419.

DOI: http://dx.doi.org/10.26855/ijfsa.2023.09.013