Influence of Mycorrhization on the Mineral Nutrition and Yield of Tomato under Sodium Chloride and Salts Mixture Induced Salinity Levels

Document Type : Research Paper

Authors

1 MS student of Soil Science at Urmia Univ., Assoc. Prof. of Soil Science at Tabriz Univ., and Assist. Prof. of Soil Science at Urmia Univ., respectively

2 Assoc. Prof. of Soil Science at Tabriz Univ

3 Assist. Prof. of Soil Science at Urmia Univ., respectively.

Abstract

the influence of arbuscular mycorrhizal fungi (amf) on the nutrition of plants is not well understood under saline conditions. An experiment was carried out in a randomized complete block design with two factors of fungi in three levels, MO(without fungi), Mi(Glomus interaradices) and Mm(Glomus mosseae) and salinity in eight levels. Two kinds of salinity effects were tested including four levels (dS/m) of salts mixture (s1-s4), S1=1.2, S2=4, S3=6.5 and s4=8 and four levels of NaCl (S5-S8), S5=1.2, S6=4, S7=6.5 and s8=8 The seedlings were inoculated separately with two fungi species. After one month, the inoculated plants were transfered to pots containing four kg sterilized sand and salinity treatments were initiated gradually. The results showed significant increases in dry weight of shoot and root, potassium and phosphorous content of shoot, root colonization percent, fruit weight and K/Na in the shoot of mycorrhizal plants in comparison with non-mycorrhizal plants (P<0.05). although there were no significant differences between two species of fungi both fungi species (Mm and Mi) increased tomato yield (10% and16%) respectively (P<0.05). The effects of salinity were significant (P<0.001) for the measured   variables except for magnesium concentration of root. in comparable salinity levels, K/Na in shoot and Ca/Na in shoot and root were significantly (P<0.05) enhanced more by salt mixtures NaCl salinity. 

Keywords


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