Response of Mycorrhiza-Inoculated Pepper and Amino Acids to Salt Treatment at Different Ratios

Mycorrhiza has attracted interest as one of the microorganisms that increase a crop's salt stress tolerance. This study was conducted to determine the impacts of mycorrhiza inoculation and applying salt at different ratios on the yield of peppers and amino acid concentrations. The study was con...

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Bibliographic Details
Published in:Communications in Soil Science and Plant Analysis 2019-02, Vol.50 (3), p.350-361
Main Authors: Basak, Hakan, Çimrin, K. Mesut, Turan, Metin, Güneş, Adem, Ozlu, Ekrem
Format: Article
Language:English
Subjects:
Abiotic stress
amino acid
Amino acids
Glutamine
Inoculation
Loam
Microorganisms
Mycorrhiza
pepper
Peppers
Ratios
Salinity tolerance
salt
Salts
Serine
Soil
Soil conditions
Weight
Wet weight
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Summary:Mycorrhiza has attracted interest as one of the microorganisms that increase a crop's salt stress tolerance. This study was conducted to determine the impacts of mycorrhiza inoculation and applying salt at different ratios on the yield of peppers and amino acid concentrations. The study was conducted in greenhouse conditions on loamy soils with four salt treatments, two mycorrhiza inoculations and a control in a complete randomized block design. The present study indicated that salt treatment alone was significantly correlated with crop stem and root amino acid concentrations, RWC% and leaf sizes, whereas applying mycorrhiza showed a positive relationship to stem height, stem and root wet weight, and root amino acids but led to a decloine in root serine and glutamine, and stem amino acid and glutamine. In conclusion, inoculating with mycorrhiza was observed to make a positive contribution to salt stress tolerance at different levels in almost all the parameters examined.
ISSN:0010-3624
1532-2416
1532-4133
DOI:10.1080/00103624.2018.1563102