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Symbiotic relationship of chickpea genotypes and pgpr consortium for nodulation, yield productivity and grain protein contents

Muhammad Aslam, Muhammad Ajmal, Muhammad Anayat Ullah, Abdul Ghaffar, Muhammad Ramzan, Khalid Hussain

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Int. J. Biosci.15(1), 411-422, July 2019

DOI: http://dx.doi.org/10.12692/ijb/15.1.411-422


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Four chickpea genotypes viz. Bittle-2016 (V1), TG1218 (V2), Bhakkar-2011 (V3), TG1221 (V4) and five PGPR strains viz. Enterobacter cloacae (Z11), Bacillus subtilis (Z22), Providencia vermicola (P1), Bacillus majavensis (P8), Bacillus zhangzouensis (S14) and Bacillus majavansis (S19) in five different consortium C1 (Z11+P1+S11), C2 (Z11+P8+S19), C3 (Z22+P1+S14), C4 (Z22+P8+S19) and C5 (Z11+P1+S19) along with uninoculated (C0), were studied in split plot arrangements. Chickpea varieties/lines and PGPR consortiums constituted main plot and subplots, respectively. This study was carried out at Arid Zone Research Institute, Thal area, Punjab, Pakistan in Rabi (winter) season 2018-19 aimed to determine the symbiotic efficiency of chickpea genotypes with PGPR consortia to exploit its natural symbiosis to enhance nodulation and thereby increasing yield and protein contents of chickpea grains under arid to semiarid conditions of Thal region, Pakistan. Strong symbiosis was found among chickpea and PGPR consortium which significantly increased the yield and yield components. Maximum number of pods plant-1 (113.3) and100 grain weight (28.73 g) was recorded in V4 × C4 (Z22+P8+S19). Inoculation with PGPR consortium increased grain yield by 30 % (1665 to 2196 kg ha-1.  Nodules plant-1 was also encouraged from 37.33 to 87.83 by seed inoculation. Inoculation with C4 (Z22+P8+S19) endorsed higher yield from 1590 to 2491kg ha-1. It was concluded that, rhizibium consortium showed a specific symbiotic relationship with genotypes and inoculation is recommended for better yield and protein contents in chickpea.


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Symbiotic relationship of chickpea genotypes and pgpr consortium for nodulation, yield productivity and grain protein contents

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