Effect of high-voltage power lines electromagnetic field on growth and development of green bean (Phaseolus vulgaris L.)

Relevance. High voltage electric power transmission lines (HVEPTL) cover a fairly large area of agricultural land all over the world. Investigations of electromagnetic field effect on growth and development of plants are held in various countries. The reaction of individual plant species and even varieties to the electromagnetic field manifests itself in different ways. The network of HVEPTL is growing steadily in our region as well. Nevertheless, information about the effect of the electromagnetic field on bean plants is rather scares. The aim of the present work was to evaluate HVEPTL effect on the growth and development of vegetable beans, depending on the intensity of the electromagnetic field.

Material and Methods. The work was achieved on green beans Phaseolus vulgaris L. (Sakfit, Pagoda, MBZ 556, Arishka cvs) grown in conditions of different electromagnetic field values under HVEPTL. Biometrical parameters, plant productivity, yield, dry matter, photosynthetic pigments content, ascorbic acid, total antioxidant activity and total phenolics were determined.

Results. In the ranges of electric field values from (5-10) to (400-440) B/m and magnetic field from 0 to 0.53 μT a beneficial effect of electromagnetic field on accumulation of leaves photosynthetic pigments (15-65% increase of chlorophyll а and 6-52% increase of chlorophyll b), polyphenol content (increase up to 17%), antioxidant activity (1-15% increase), and dry matter content (2,5-11% increase) and beans ascorbic acid levels (12-28% increase) were registered. Accordingy, increased plants growth, development and productivity were demonstrated. Peculiarities of beans plants grown under HVEPTL included decrease leaves carotene levels at electric field level of 60-100 B/m (70 m form HVEPTL), and lack of correlation between chlorophyll and carotene in leaves and total antioxidant activity and phenolics content at the stage of technical ripening. 

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