Farklı dozlarda tuz ve mikoriza uygulamalarının biberde hormon, antioksidan, fenolik ve organik asit içeriklerine etkisi
Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi
Aims: In the study, mycorrhiza (ROOTS-novozymes endo-mycorrhiza (VAM) fungus (Glomus spp.)) and increasing salt doses of the root and stem tissues of pepper plant (Capsicum annuum L.); It was aimed to determine the effects on hormone, total phenolic and organic acid contents and total antioxidant capacity. Methods and Results: In the study conducted in the greenhouse according to the random block design, pepper plants were applied to the soil in four different doses of salt (T0: 0, T50: 50,
... : 100 and T150: 150 mM NaCl) and two doses of mycorrhizal (M0: 0, M100: 100 spores / plant) were applied, with and without mycorrhiza. In the study, the levels of GA, SA and IAA in the root and stem tissues decreased statistically significantly with the effect of increasing salt doses. ABA content of pepper plant increased significantly with the increase in salt doses in root and stem tissues of plants not applied mycorrhiza, while the increase in salt doses in plants treated with mycorrhiza did not affect the content of ABA. ABA content, which was determined at only 50 mM salt dose, was found to be significantly higher in those applied to mycorrhiza than those without mycorrhiza. While the total phenolic content and antioxidant capacity decreased significantly in root and stem tissues due to the salt stress, it was found to be the highest in 50 mM NaCl applied mycorrhizal plants. Organic acid contents increased in root and stem tissues compared to control plants with the increase in the applied salt doses, except stem tartaric and maleic acid and root maleic acid. Stem butyric, malonic and malic acid contents of plants treated with mycorrhiza were determined higher than those without mycorrhiza, while malonic and malic acid contents of root tissues were higher in those with mycorrhiza. Conclusions: It has been determined that mycorrhiza is effective in showing stress tolerance due to the increase in total phenolic and antioxidant content as well as ABA level in the stem and root tissues at 50 mM salt dose, but this positive effect is impaired at higher salt concentrations. Significance and Impact of the Study: As a result, it can be said that the mycorrhiza improves plant tolerance at moderate salt stress, but is ineffective at high and very high salt stress.