Effects of Thiobacillus, Sulfur and Micronutrient Spray on Some Traits of Green Beans

A factorial experiment with the split plot arrangement using the complete randomized block design with three replications was carried out adjacent to the Agriculture School of Shahrood University of Technology in 2010-2011 to study the effects of sulfur and Thiobacillus application and zinc and molybdenum sprays on some traits of green beans. The treatments included three levels of sulfur (zero, 100 kg/ha of sulfur powder, and 100 kg/ha of sulfur powder + Thiobacillus bacteria) as the main factor, and three levels of zinc spray (0, 5, and 10g/l) and two levels of molybdenum spray (0 and 0.5 g/l) as the sub-main factors. The treatments that included sulfur were applied before seeding. Zinc (using zinc sulfate) and molybdenum (using sodium molybdate) were sprayed during the growing season and 5 weeks after planting. Results showed the treatment of applying sulfur at 100 kg/hectare and Thiobacillus bacteria increased leaf fresh and dry weights by 57 and 54%, mean pod length by 14%, and number of lateral branches by 25% compared to the control. Moreover, this treatment increased pod fresh and dry weights by 41.6 and 42.11%, respectively, compared to the treatment of not applying sulfur, and improved yield by 42% compared to the control. Considering the results concerning yield in response to sulfur, zinc, and molybdenum, it can be said that application of sulfur and Thiobacillus together with zinc spray can be very useful in growing green beans

Effects of Piriformospora indica fungi symbiotic on the quantity of essential oil and some physiological parameters of peppermint in saline conditions

In order to evaluate the effect of Piriformospora indica fungi inoculation on some physiological parameters of peppermint medicinal plant under salt stresses, a field experiment was arranged in a factorial experiment based on completely randomized design with three replications. Treatments including P.indica symbiosis and four salinity levels (irrigation with distilled water and the Caspian Sea water mixture at of 0, 3, 6 and 9 dS m-1). The measured parameters were leaf dry weight, leaf total phenolics, flavonoids, anthocyanins, radical scavenging, essential oil yield and the content of Na, P and K and stomatal conductance. Results showed that with increasing of salinity, the anthocyanins, flavonoids and Na content were increased, while P and K content, leaf dry weight and essential oil yield were decreased. The symbiotic fungi increased anthocyanins and flavonoids content by 17 and 31%, respectively as compared to the uninoculated control plants. Fungal treatment, reduced the negative effects of salinity on stomatal conductance, P and K content, leaf dry weight, essential oil yield and also decreased Na content in saline conditions. In 9 dS m-1 of salinity, fungi inoculation could increase total phenol content and essential oil yield up to 37 and 76%, respectively. It seems, the root inoculation of the peppermint medicinal plants with P. indica, stimulates the synthesis of phenolic compounds and essential oils, also increases the nutrient uptake which ameliorate the negative effects of salinity in the plant