In order to study the effect of salinity stress onsome physiologicalcharacteristics of bean, (viciafaba) a factorial experiment was conducted with three factors, including Mycorrhizal in three levels (non-Mycorrhizal, G. intraradices and G.mosseae), rhizobium bacteria in three levels (non- rhizobium, naghadeh’s rhizobium and oshnawyeh’s rhizobium) and salinity at four levels (control, 60, 120 and 180Milimolar sodium chloride) in a completely randomized design with three replications. The experiment carried out in research greenhouse of Islamic Azad University branch of Mahabad, Faculty of Agriculture. Results indicated significant effects of Mycorrhizal and salinity for all factorsbut effect of rhizobium were non-significant for carotenoids and relative water content. Interaction of Mycorrhizal and rhizobium were significant for chlorophyll a, b, carotenoids and relative water content. However interaction effect of Mycorrhizal and salinity were significant for mentioned factors. Interaction effect of rhizobium and salinity were significant for some factors such as chlorophyll a and carotenoids. But the interaction effect of Mycorrhizal, rhizobium and salinity were significant just for chlorophyll a.
