Effects of Bacterial Inoculation and Molybdenum Application on Nutrient Element Content of Beans

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dc.contributor.authorÇetin Karaca, Ummahan
dc.contributor.authorAtmaca, Emel
dc.date.accessioned2024-03-28T13:37:58Z
dc.date.available2024-03-28T13:37:58Z
dc.date.issued2019 Marten_US
dc.departmentSelçuk Üniversitesi, Ziraat Fakültesi, Toprak Bilimi ve Bitki Besleme Bölümüen_US
dc.description.abstractThis study was carried out to determine the effect of different doses of molybdenum with bacterial inoculation on macro and micro- elements content of bean grains. In this study, Akman 98 dry bean variety was used as plant material, Molybdenum dosages were Mo0 = Molybdenum free, Mo1 = 0.05 mg/kg, Mo2 = 0.10 mg/kg and Rhizobium tropici (CIAT899), bacterium of Phaseolus plant, was used as inoculation material. The study was planned according to the randomized complete blocks in factorial design with three replicates. Following the performed field trial, nutrient elements (N, P, K, Ca, Mg, Fe, Cu, Mn, and Zn) of bean grains were determined. According to the results obtained from the study, the effect of molybdenum application and inoculation on nutrient elements of bean grains was different and statistically significant. This effect on nutrients showed that the nutrients in the bean grains generally increased due to the increase in molybdenum doses. Mineral content of bean grains were determined as nitrogen (N) 3.59-4.39, protein content 22.44-27.44, phosphorus (P) 0.36-0.46 potassium (K) 1.83-2.33 magnesium (Mg) 0.17-0.20 calcium (Ca) (%), as mg/kg (Fe) 37.59-65.25 copper (Cu) 5.27-7.69 manganese (Mn) 14.98-16.96 zinc (Zn) 14.77-27.28. The nutrient contents of inoculated bean grains were found to be higher than the non-inoculated ones. Nutrient contents were different depending on the inoculation and dose applications, and this difference was found to be statistically significant.en_US
dc.identifier.citationÇetin Karaca, U., Atmaca, E., (2019). Effects of Bacterial Inoculation and Molybdenum Application on Nutrient Element Content of Beans. Selcuk Journal of Agriculture and Food Sciences, 33(1), 14-18. DOI: 10.15316/SJAFS.2019.150en_US
dc.identifier.doi10.15316/SJAFS.2019.150en_US
dc.identifier.endpage18en_US
dc.identifier.issn2458-8377en_US
dc.identifier.issue1en_US
dc.identifier.startpage14en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/52583
dc.identifier.volume33en_US
dc.institutionauthorÇetin Karaca, Ummahan
dc.institutionauthorAtmaca, Emel
dc.language.isoenen_US
dc.publisherSelçuk Üniversitesien_US
dc.relation.ispartofSelcuk Journal of Agriculture and Food Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectAkman 98en_US
dc.subjectDry Beansen_US
dc.subjectRhizobiumen_US
dc.subjectMolybdenumen_US
dc.subjectNutrient Elementsen_US
dc.titleEffects of Bacterial Inoculation and Molybdenum Application on Nutrient Element Content of Beansen_US
dc.typeArticleen_US

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