Background: Salinity stress is one of the main factors limiting crop production.
Among the biological solutions, biofertilizers consisting of beneficial
microorganisms are considered as a suitable alternative to chemical fertilizers in the
production of sustainable agricultural products.
Aim: The aim of this study was to investigate the effect of mycorrhizal fungus on
vegetative growth and quantitative and qualitative characteristics of tomato
(Lycopersicon esculentum cv. Elena) under salinity stress.
Methodology:This research was conducted in a greenhouse, in the form of an
experiment based on a randomized complete block design with 3 replications and
12 treatments. Experimental treatments included 2 species of mycorrhizal fungi
(Glomus mosseae and Glomus intraradices) and no fungus (control) and 3 salinity
factors at levels of 2, 3.5 and 5.5 dS and no salinity (control). The studied traits
included: fresh and dry weight of shoots and roots, plant height, number of leaves,
leaf area, stem diameter, root length were measured. After full ripening, the fruits
were harvested in several stages and their number and weight were recorded.
Chlorophyll (a, b and total), soluble solids, vitamin C, lycopene and titratable acid,
proline, electrolyte leakage and relative water content of leaves and measurement
of elements including nitrogen, phosphorus, potassium, magnesium, calcium and
sodium including There were traits that were measured in the laboratory.
Conclusions: The results showed that with increasing salinity in the culture
medium, most of the measured traits decreased with the exception of lycopene,
proline and sodium.
The results showed that the coexistence of the fungi used significantly increased all
the measured traits. The best result was obtained by the interaction of G.mosseae
mycorrhizal fungus and control salinity and compared to the rest. Treatments
showed significant differences. Mycorrhizal treatment significantly reduced the
negative effects of salinity a