The effects of fermented olive mill wastewater mixtures on the growth and development of bean (phaseolus vulgaris)

Abstract

The extraction of olive oil generates considerable volumes of an agricultural by-product, olive mill wastewater (OMWW), which is damaging to the environment and biological life. To investigate the effect of fermented OMWW on number of pods, pod length, pod weight, dry weight of plant, chlorophyll a, chlorophyll b, and total chlorophyll of common bean, plants were grown and irrigated with various percentages of fermented OMWW (0%, 4%, 6%, 8%, 10%, and 100%) in a greenhouse. The study found that irrigating agricultural land with a water mix containing a specified quantity of OMWW enhanced physicochemical parameters and influenced plant characteristics. The plant characteristics were substantially affected when wastewater irrigated agricultural areas with water polluted with OMWW at concentrations no more than 4%. According to the findings of this study, utilizing 4% OMWW resulted in the best bean plant growth response, with an increase in growth indices and photosynthetic pigments.

Keywords

• Olive mill wastewater
• Plant growth
• Biological life
• Antibacterial activity