Role of mycorrhizal fungi in tolerance of wheat genotypes to salt stress | Zendy

Salim Merali | Zendy; H Al Whaibi Mohamed | Zendy; Mohammed Gamal | Zendy; Hakim Manzer | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Open Access

Role of mycorrhizal fungi in tolerance of wheat genotypes to salt stress

Author(s) -

Salim Merali,

H Al Whaibi Mohamed,

Mohammed Gamal,

Hakim Manzer

Publication year - 2013

Publication title -

african journal of microbiology research

Language(s) - English

Resource type - Journals

ISSN - 1996-0808

DOI - 10.5897/ajmr12.2332

Subject(s) - salinity , osmolyte , nutrient , mycorrhiza , inoculation , proline , chlorophyll , crop , horticulture , arbuscular mycorrhiza , phosphorus , chemistry , soil salinity , osmoprotectant , nitrate reductase , agronomy , biology , botany , nitrate , symbiosis , bacteria , biochemistry , amino acid , ecology , genetics , organic chemistry

-1 soil) with or without mycorrhiza. The growth and physio-biochemical characteristics of all genotypes decreased with increasing levels of salinity except concentration of reducing sugars, sodium and proline, and at 3 g of NaCl, only genotype 'Samma' survived and showed resistant against severe salinity. However, inoculation of mycorrhiza enhanced the growth and accumulation of nutrients, reducing sugars, total soluble carbohydrates, Chlorophyll (Chl) a and Chl b, carotene, proline and protein by reducing Na. The present study suggested that inoculation of fungi was effective in improving the tolerance of wheat genotypes by improving the accumulation of nutrients and soluble solutes that might be responsible for osmotic adjustment of plant to counteract oxidative damage generated by salinity.

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research