Document Type : Original Article
Authors
1
M.Sc. Student of Horticultural Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
2
Professor of Horticultural Science Department, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
3
Assistant professor of Horticultural Science Department, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
4
Researcher, Soil and Water Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran.
10.30466/rip.2021.53296.1157
Abstract
Almonds are considered as saline sensitive fruit trees. The effect of four types of saline soils with different salinities (2, 4, 8 and 16 dS m-1) along with inoculation with two sterile bacterial and control isolates from three groups of saline, alkaline and saline alkaline bacteria isolated from rhizosphere of Khorasan Razavi almond orchards on induction of resistance against salinity in almond grafted on GN rootstocks was evaluated under salinity and soil alkalinity conditions. The highest 3- Indole acetic acid content, dissolution of mineral phosphates and exopolysaccharide were observed in alkaline, saline and saline isolates, respectively. Soil salinity significantly reduced plant height, leaf area, fresh and dry weight of shoots and roots, soluble, insoluble and total sugars. The highest plant height (61.2 cm) and was observed in the halophilic group and the lowest was recorded in alkaliphilic group. Halophilic bacteria caused the highest increase in fresh weight of shoots. However, the fresh weight of the roots was the highest in the group of haloalkaliphilic bacteria. The ratio of fresh weight of shoots to roots was 0.86, 0.87 and 0.74 for the halophilic, alkaliphilic and haloalkaliphilic, respectively, indicating that the effects of haloalkaliphilic bacteria on root growth were greater than shoot growth. Inoculation of haloalkaliphilic bacteria increased root and shoot water content in high salinity soils (16 and 8 dS m-1, respectively). In general, the use of haloalkaliphilic bacteria had the highest effect in improving the growth of roots, alkalis and saline-like plants by increasing the morphological and biochemical properties of almonds, respectively.
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