Degradation of natural ecosystems resulting from antropic activities is also associated with the degradation of  soil properties. In recent years, several studies have shown that associations between soil and plant plays an important role in sustainable agriculture and organic. Following these assumptions, the paper work proposes to conduct a comparative study in the development of soybean plants wich were inoculated with mycorrhiza in both  of soybean genotypes: transgenic (S2254RR and 9191RR) and conventional (variety AVILA). For comparison and determination of cultural characteristics concerning the development of  the soybean plants which were inoculated with mycorrhiza were pursued the following stages: soybeans were inoculated with mycorrhiza from Glomus genus, was studied the degree of sprouting in the presence and absence of mycorrhiza, and after one week the germinated seeds have been transferred into the glasses with soil and the plant development was monitorized for the both, genetically modified plants as well as conventional ones. Comparative analysis on the development of the plants inoculated or not with mycorrhiza was made after the plant growth and the occurrence of the second trifoliate leaves. The results obtained revealed that soybeans seeds, either transgenic or conventional variety, which were inoculated with mycorrhiza had a higher and faster germination than those germinated in the absence of mycorrhiza. Concerning the plant growth and development has been observed that the roots of plants inoculated with mycorrhiza  had an  fistulous increase with numerous side branches in compared with plant roots without mycorrhiza whose root is type pivoting or fistulous but with few side branches. Can be also observed that to the roots of plants with mycorrhiza has adhered a larger amount of soil In terms of leaf surface, following linear measurements, results  that soybean varieties inoculated with mycorrhiza the leaf surface is much larger than to the varieties without mycorrhiza inoculum.

transgenic soybean, mycorrhiza, cultural characteristics

Presentation: oral