Effect of amino acid and mycorrhiza inoculation on sweet pepper growth under greenhouse conditions

Document Type : Full Article


Department of Horticulture, College of Agriculture, Isfahan University of Technology, Isfahan, I. R. Iran


ABSTRACT- The production of greenhouse sweet pepper is increasing because of the consumer demand for sweet pepper year around. In this study, physiological characteristics of sweet pepper were evaluated in a greenhouse under different levels of arbascular mycorrhizal fungus, Glomus intraradices, (AMF) and various levels of amino acid (AA). Treatments included no AMF as a control (AMF1), 1000 spores (AMF2) and 2000 spores (AMF3) of the AMF and four amino acid concentrations including control (C), 3 g (AA1), 4.5 g (AA2) and 6 g (AA3) of AA. Results indicated that mycorrhiza inoculation and mixture of amino acid increased shoot and root fresh weights. AMF application did not affect transpiration, chlorophyll content, and P and K concentration; nevertheless, photosynthesis improved with AMF. Fruit quality also improved under AMF2 and AMF3 treatments. Finally, it was concluded that with higher AA concentration and 1000 spores of mycorrhiza, more positive effects on sweet pepper growth could be observed.


Article Title [فارسی]

اثر آمینواسید و تلقیح مایکوریز بر رشد فلفل دلمه در گلخانه

Authors [فارسی]

  • مریم حقیقی
  • محمدرضا برزگر
گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه صنعتی اصفهان، اصفهان، ج. ا. ایران
Abstract [فارسی]

چکیده-تولید فلفل دلمه­ ای در سالهای اخیر به دلیل افزایش تقاضای مصرف کننده افزایش چشمگیری داشته است. خصوصیات فیزیولوژیکی فلفل دلمه­ ای در گلخانه­ های تحقیقاتی دانشگاه صنعتی اصفهان تحت تیمارهای قارچ arbascularmycorrhiza گونه lomusintraradices(AMF) و سطوح مختلف آمینواسید (AA) ارزیابی شدند. تیمارها شامل AMF1 (بدون مایه زنی میکوریزا) به عنوان شاهد، AMF2 با1000 اسپور و AMF3 با 2000 اسپور مایکوریز و 4 غلظت شاهد (C، بدون امینو اسید)، 3 گرم(AA1)، 5/4گرم (AA2) و 6 گرم(AA3) امینواسید بودند. نتایج نشان داد که تلقیح مایکوریز و مخلوط آمینواسید، وزن تر و خشک ریشه و شاخساره را افزایش می­دهد. کاربرد قارچ، تعرق، میزان کلروفیل و غلظت فسفر و پتاسیم را تحت تاثیر قرار نداد اما فتوسنتز با کاربرد AMF بهبودیافت. همچنین کیفیت میوه تحت تیمارهای AMF2 و AMF3 بهبود یافت. در نهایت با افزایش غلظت آمینواسید و 1000 اسپور قارچ تاثیرات مثبتی در رشد فلفل دلمه ای مشاهده شد.

Keywords [فارسی]

  • واژه های کلیدی:
  • امینواسید
  • فلفل
  • فتوسنتز
  • عملکرد
  • همزیستی
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