Volume 5, Issue 17 (Vol. 5, No. 17, year 2016 2016)                   j.plant proc. func. 2016, 5(17): 15-28 | Back to browse issues page

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1- University of Urmia, Urmia, Iran , ismaeil.rezaei@gmail.com
2- Payamenoor University of Nagadeh, Nagadeh, Iran
3- University of Urmia, Urmia, Iran
Abstract:   (4334 Views)

Mycorrhizal fungi symbiosis with plants root through effective uptake of water and nutrients can be reduced 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. and second factor included of six mycorrhizal fungi species as Glmus versiforme, G. mosseae, G. interaradices, G. caledonium, G. clarum, Acaulospora langula 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, as same as 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 were belonged to plants treated by 75 mM NaCl and inoculated with G. intradices. 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.

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Type of Study: Research | Subject: Salt Stress
Received: 2015/01/19 | Accepted: 2015/10/31 | Published: 2016/09/3

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