effect of amino acid and mycorrhiza inoculation on sweet pepper growth under greenhouse conditions

The production of greenhouse sweet pepper is increasing because of the consumer demand for sweet pepper year around. in this study, physiological characteristics of sweet pepper were evaluated in a greenhouse under different levels of arbascular mycorrhizal fungus, glomus intraradices, (amf) and various levels of amino acid (aa). treatments included no amf as a control (amf1), 1000 spores (amf2) and 2000 spores (amf3) of the amf and four amino acid concentrations including control (c), 3 g (aa1), 4.5 g (aa2) and 6 g (aa3) of aa. results indicated that mycorrhiza inoculation and mixture of amino acid increased shoot and root fresh weights. amf application did not affect transpiration, chlorophyll content, and p and k concentration; nevertheless, photosynthesis improved with amf. fruit quality also improved under amf2 and amf3 treatments. finally, it was concluded that with higher aa concentration and 1000 spores of mycorrhiza, more positive effects on sweet pepper growth could be observed.