EFFECT OF MYCORRHIZAL FUNGI ON SOME MORPHOPHYSIOLOGICAL CHARACTERS AND YIELD OF SUMMER SAVORY (SATUREJA HORTENSIS L.) IN SALT STRESS CONDITIONS

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REZAEI CHIYANEH ESMAEIL; JAMALI MOUSA; PIRZAD ALIREZA; TOFIG SAMIRA

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Journal: JOURNAL OF PLANT PROCESS AND FUNCTION Year:2016 | Volume:5 | Issue:17 Page(s): 15-29

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Title

EFFECT OF MYCORRHIZAL FUNGI ON SOME MORPHOPHYSIOLOGICAL CHARACTERS AND YIELD OF SUMMER SAVORY (SATUREJA HORTENSIS L.) IN SALT STRESS CONDITIONS

Author(s)

REZAEI CHIYANEH ESMAEIL | JAMALI MOUSA | PIRZAD ALIREZA | TOFIG SAMIRA | Issue Writer Certificate

Keywords

BIOFERTILIZERQ2

CHLOROPHYLLQ2

PROLINQ1

RELATIVE WATER CONTENTQ1

Abstract

Mycorrhizal fungi symbiosis with plants roots through effective uptake of water and nutrients can reduce the negative effects of salinity. To evaluate the effect of mycorrhizal fungi on some morpho-physiological traits and yield of summer savory a greenhouse factorial experiment was conducted based on randomized complete block design with three replications at the Laboratory of Medicinal Plants, Payamenoor University of West Azerbaijan- Nagadeh, Iran, in 2013. The first factor included three salinity levels as zero (control), 75 and 150 mM. Second factor included of six mycorrhizal fungi species asGlmus versiforme, G. mosseae, G. intraradices, G. caledonium, G. clarum, G. acaulospora longula and control treatment. Increasing salinity caused to significant reduction of CHLOROPHYLL a, stem length and stem diameter. The highest concentrations CHLOROPHYLL a, stem length and stem diameter were obtained from mycorrhizal plants of G. versiforme which showed no significant changes with respect to other species. The interaction between mycorrhiza and salinity on number of leaf, total dry matter, CHLOROPHYLL b and total CHLOROPHYLL, PROLIN and leaf RELATIVE WATER CONTENT were significant. The maximum total dry matter was observed in non-saline treatments of G. intraradices. The highest concentrations of CHLOROPHYLL b and total CHLOROPHYLL belonged to plants treated by 75 mM NaCl and inoculated with G. intraradices. The highest leaf RELATIVE WATER CONTENT (87.6 %) and PROLIN were respectively obtained from plants treated by G. caledonium and G. mosseae in 75 mM of NaCl. In conclusion, Mycorrhizal fungi symbiosis led to enhance morpho-physiological traits and yield of savory affected by salinity. Results showed the enhancement of summer savory plant performance and yield in symbiosis with G. intraradices and G. caledonium for medium level of salinity, and in symbiosis with G. intraradices and G. mosseae for high salinity condition.

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APA: Copy

REZAEI CHIYANEH, ESMAEIL, JAMALI, MOUSA, PIRZAD, ALIREZA, & TOFIG, SAMIRA. (2016). EFFECT OF MYCORRHIZAL FUNGI ON SOME MORPHOPHYSIOLOGICAL CHARACTERS AND YIELD OF SUMMER SAVORY (SATUREJA HORTENSIS L.) IN SALT STRESS CONDITIONS. JOURNAL OF PLANT PROCESS AND FUNCTION, 5(17), 15-29. SID. https://sid.ir/paper/234184/en

Vancouver: Copy

REZAEI CHIYANEH ESMAEIL, JAMALI MOUSA, PIRZAD ALIREZA, TOFIG SAMIRA. EFFECT OF MYCORRHIZAL FUNGI ON SOME MORPHOPHYSIOLOGICAL CHARACTERS AND YIELD OF SUMMER SAVORY (SATUREJA HORTENSIS L.) IN SALT STRESS CONDITIONS. JOURNAL OF PLANT PROCESS AND FUNCTION[Internet]. 2016;5(17):15-29. Available from: https://sid.ir/paper/234184/en

IEEE: Copy

ESMAEIL REZAEI CHIYANEH, MOUSA JAMALI, ALIREZA PIRZAD, and SAMIRA TOFIG, “EFFECT OF MYCORRHIZAL FUNGI ON SOME MORPHOPHYSIOLOGICAL CHARACTERS AND YIELD OF SUMMER SAVORY (SATUREJA HORTENSIS L.) IN SALT STRESS CONDITIONS,” JOURNAL OF PLANT PROCESS AND FUNCTION, vol. 5, no. 17, pp. 15–29, 2016, [Online]. Available: https://sid.ir/paper/234184/en

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