Journal of Current Research in Food Science
2020, Vol. 1, Issue 2, Part A
Review on effects of phosphorus fertilizer rates on growth, yield components and yield of common bean (Phaseolus vulgaris L.)
Author(s): Taminaw Zewdie and Eman Hassen
Abstract: Common bean (Phaseolus vulgarise L.) is one of the most important legumes worldwide because of its high commercial value, extensive production, consumer use and nutrient values. The objective of the Review is to review the effect of Phosphorus rate on growth, yield components and yield of common bean, the centre of origin of common bean is considered to be the central Andes, Central America, and Mexico. Common bean is adapted to a wide range of climatic conditions ranging from sea level to nearly 3000 meters above sea level. Common bean usually refers to food legumes which belong to genus-Phaseolus, species-vulgaris, family-Leguminosae, the establishment of research center’s based on agro ecology of the country is also an excellent opportunity to advance the improvement of common bean in multi locations. About 23.9 million tons of dry bean, 20.7 million tons of green bean, and 1.9 million tons of string or common bean were produced worldwide. The crop provides vital nutrients such as high starch, protein and dietary fiber and is an excellent source of minerals and vitamins. The applied P fertilizer levels were reported a significant difference on leaf area, number of branch per plant, number of pods per plant, seeds per pod and dry matter yield. It is possible to conclude that phosphorus fertilizer rate of 20 kg ha-1 was promising to enhance yield of common bean. In general, it recommended that investigating the same study in different localities to have a real recommendation for the optimum level of P fertilizer to produce common bean.
Pages: 34-39 | Views: 150 | Downloads: 66
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How to cite this article:
Taminaw Zewdie, Eman Hassen. Review on effects of phosphorus fertilizer rates on growth, yield components and yield of common bean (Phaseolus vulgaris L.). J Curr Res Food Sci 2020;1(2):34-39.