ANALYSIS OF THE INFLUENCE OF BEAN SEED INNOCULATION WITH RHIZOBIUM PHASEOLUS BACTERIA ON BEAN MORPHOLOGICAL AND CHEMICAL CHARACTERISTICS

Experiment was carried out on the control surface of 1000 m² without bean (Phaseolus vulgaris) seed inoculation and on the experimental surface of 1000 m² with seed inoculated with bacteria Rhizobium leguminosarum bv. phaseoli. Common technology of bean cultivation was used, with absolutely identical interventions and circumstances, the only difference being the use of inoculated seed in the experimental cluster. This paper elaborates influences of inoculation on morphological properties (plant height, length of pod, size of bean) and chemical characteristics (proteins, raw fibres, ash, fats and humidity). Average values of the plant height in inoculated seed, size of the pod and average bean size are higher than in the control and this difference is statistically highly significant. Moreover, chemical analysis of bean (seed) showed 13,42% higher contents of proteins in inoculated seed, 5,68% higher ash contents, 10,34% higher fat contents, 1,26% higher celluloses contents and 8,68% higher humidity.