Effect of mycorrhiza fungi inoculation on morphological characteristics and yield of groundnut (Arachis hypogaea L)

Articles in Press

Document Type : Research Paper

Authors

1 PhD student in Agrotechnology, Department of Agriculture and Plant Breeding, Pars Abad Moghan Branch, Islamic Azad University, Pars Abad Moghan, Iran

2 Department of Agriculture, Parsabad Moghan Branch, Islamic Azad University, Parsabad Moghan, Iran

3 Associate Professor, Department of Green Space Engineering, University of Tabriz

10.22034/saps.2024.60643.3185

Abstract

Background and Objective: This research was carried out to survey the effects of mycorrhiza fungi and comparison of its three species on the growth and development and yield of groundnut.
Materials and Methods: The experiment was conducted as a factorial experiment in a completely randomized block design with three replications at the experimental field and factors were two groundnut cultivars and three species of mycorrhizal fungi.
Results: The results indicated that plant height, chlorophyll index, weight of seed yield per square meters, non ripen seed per plant, percent of ripen seed per plant, and plant phosphor content were affected significantly by mycorrhiza fungi and groundnut cultivar. Application of G. etunicatum and G. intraradices resulted in plants with more height. The recorded chlorophyll index for the treated plants with G. etunicatum and G. mosseae fungi was significantly higher. The G. etunicatum in compare to other used two mycorrhizas significantly increased the seed weight per square meters. Utilization of G. etunicatum and G. intraradices decreased the count of non ripen seed per plant. The measured phosphor content of the inoculated plants with G.intraradices fungi was significantly higher than others.
Conclusion: Due to the improvement effect of mycorrhiza on the yield, its application is suggested for sustainable production of this crop.

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JOURNAL OF AGRICULTURAL SCIENCE AND SUSTAINABLE PRODUCTION

Articles in Press, Accepted Manuscript
Available Online from 20 January 2026

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