May 29, 2024
Leila Karami

Leila Karami

Academic Rank: Assistant professor
Address:
Degree: Ph.D in plant biology
Phone: 09173767604
Faculty: Faculty of Agricultural Engineering

Research

Title
THE EFFECT OF MYCORRHIZAL FUNGUS ON VEGTATIVE ON GROWTH AND QUANTITATIVE AND QUALITATIVE CHARACTERISTICS OF TOMATOES (Lycopersicon esculentum cv. Elena) UNDER SALINITY STRE
Type Thesis
Keywords
وجه فرنگي، تنش شوري، قارچ ميكوريزا، تلقيح خاك.
Researchers Rahim Nikkhah (Primary advisor) , Leila Karami (Primary advisor) , Ali Dindarloo (Advisor)

Abstract

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