The Effect of the Interaction Between PGPR Bacteria, Mycorrhizae, and Oyster Mushroom Residues on the Proportions of Active Ingredients in Coriander Plant Oil (Coriandrum sativum L.) using the Technique of GC/MS-QP2010 Plus

Abstract

Abstract A factorial experiment was carried out in a sandy mixture soil using a completely randomized design (CRD) in the field of the Department of Soil Sciences and Water Resources, College of Agriculture, University of Diyala, in the agricultural season 2022-2023 in order to study the effect of adding Azotobacter, Pseudomonas, Mycorrhizae, and oyster mushroom residues in proportions of the active ingredients of the medicinal coriander plant oil. The results showed a difference in the number and proportions of the active compounds according to the different treatments of the experiment. Where the treatments of comparison and fertilizer recommendation achieved a decrease in the number of oil-forming active compounds, all treatments were superior by giving the highest number of oil compounds and their proportions compared to the comparison and fertilizer recommendation. The treatment of the bacterial mixture and oyster mushroom residues with mycorrhizae recorded the highest number of components, reaching 171 compounds, with an increase in the proportions of all compounds. The compound 9-Octadecenoic acid, 1,2,3-propanetriyl ester, recorded the highest percentage, which amounted to 20.71%, followed by the compound (E)-9-Octadecenoic acid ethyl ester with a percentage of 16.69%, compared to the comparison and fertilizer recommendation treatments, which recorded (13.33, 14.33%), respectively, and the percentage of Linalool was 2.30% compared to the comparison and fertilizer recommendation treatments, which gave (2.13, 0.95%), respectively.