The effect of bacterial (Rhizobium sp.) inoculation and different top nitrogen fertilizer dosage applications on nodulation and yield in some legume species in the Eastern Anatolia Region

In this study, the effects of bacterial inoculation and different top nitrogen fertilizer doses on nodulation and yield in dry beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.) were investigated in field trials established in Bingöl Central Çiçekyayla village in 2020 and 2021. Experiments were carried out according to the Randomized Blocks Factorial Trial Design with 4 replications, Rhizobium sp. bacteria applications (B₀: without bacteria and B₁: with bacteria) and top nitrogen (N) fertilizer applications (N₀: no top fertilizer N application; N₁: top fertilizer 4 kg N da-1 and N₂: top fertilizer 8 kg N da-1). While it was found that the parameters related to the yield and the amount of nitrogen removed in chickpeas and dry beans increased significantly with bacteria and especially with 2 doses of nitrogen applications, it was determined that there were increases in the values of more parameters in chickpeas than in dry beans. In terms of year average, it has been observed that there are significant increases in the values of most parameters such as nodule, some yield elements and the amount of nitrogen removed by plant parts with the application of bacteria in No conditions compared to bacteria-free conditions, these increases significantly decreased in N1 conditions, and the values of these parameters increased with the additional effect of nitrogen in N2 conditions. When two doses of nitrogen and bacteria were applied together, nodule weight, nodule nitrogen concentration and nitrogen removed by the nodule were found to increase in both chickpeas and dry beans; grain yield, harvest index, upper part nitrogen, iron and root nitrogen concentrations, nitrogen removed by grain and root in chickpea; It was found that the number of nodules, upper part weight in flowering period, pod number, and nitrogen removed by upper part increased in dry beans.