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ISHS Acta Horticulturae 1142: VI Balkan Symposium on Vegetables and Potatoes

Yield of Bean (Phaseolus vulgaris) in ecological production according to environment conservation

Authors:   M. Cvijanović, G. Dozet, G. Cvijanović, V. Đukić, M. Vasić, V. Popović, S. Jakšić
Keywords:   ecological production, bean, yield, Trichoderma atroviride
DOI:   10.17660/ActaHortic.2016.1142.4
Abstract:
Bean is an annual plant of the legume family, of high nutritional value. In structure of total vegetable consumption in Serbia, bean takes 4.3%. Research was conducted in 2013 in Bačka Topola according to ecological principles. The trial was set up as two-factorial field experiment with four replications. The aim of research was to determine the effect of genetic factor and application of Tifi microbiological preparation (Trichoderma atroviride) to yield and bean yield components. Data were statistically analyzed by method of two-factorial split-plot experiment, where main plots were cultivars and subplots microbiological treatments. Means were tested by LSD test. Both treatments had positive effect on bean growth and development, and also yield and yield components. Average bean yield was 6.2 t ha-1. 'Maksa' cultivar had statistically significant increased yield than 'Zlatko' cultivar. Control had statistically significant lower yield (p<0.01) compared to yield of plots treated by Trichoderma atroviride. According to results, positive correlation was determined between yield and plant height, number of side branches, nodule weight (symbiotic bacteria on the root of the bean), number of legumes, grain weight. Also, negative correlation was determined between number of grains and absolute grain weight which leads to conclusion that if the number of grains is bigger, the grains are smaller and the absolute weight is smaller. Products grown by new, alternative technologies are safe for human health. Ecological production contributes to environment conservation and also is based on modern scientific perception of ecology and agriculture.

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