The use of bacterial consortia improves seed tuebr production in potato varieties for frying

Abstract

Objective: To determine the effect of a consortium of growth-promoting rhizobacteria on potato varieties for frying under controlled conditions. Methodology: The research was carried out at the Universidad Nacional José Faustino Sánchez Carrión, Huacho, Peru. The experiment was carried out in pots in a greenhouse using a completely randomized design with 6 replications, under a factorial arrangement. Four potato genotypes for frying (cv. Bicentenaria, advanced clones UH-9, CIP 396311.1, CIP 399101.1) and four inoculant treatments were used, Azotobacter sp. (T1), Azotobacter sp.+ Bacillus simplex (T2), Azotobacter sp.+ B. subtilis (T3), Azotobacter sp.+ B. subtilis+ B. simplex (T4) and an uninoculated control (T0). The variables studied were vegetative vigor, plant height, number of stems per plant, number of leaves per plant, fresh and dry weight per plant, tuberdiameter, and number and weight of tubers per plant. Data were statistically processed and analysed by performing Scott-Knott's comparison of treatments. Results: The inoculation alone with Azotobacter sp. (T1) or with the consortium Azotobacter sp.+ B. simplex+ B. subtilis (T4) significantly promoted potato growth with respect to number of stems and number of leaves per plant, as well as weight and number of tubers per plant; for vegetative vigor, the control treatment (T0) obtained differences in comparison with the inoculated treatments. Plant height, number of shoots, fresh and dry weight of foliage and tuber diameter did not show significant differences due to inoculation. Interactions between varieties and treatments were found for vegetative vigor, thenumber of leaves and tubers per plant, being positive for inoculation with some bacterial consortia. Conclusion: Some microbial consortia with Azotobacter sp. promote the growth and productivity of tuber seeds in potato varieties for processing undergreenhouse conditions.