Effect of plant growth-promoting bacteria and arbuscular mycorrhizal fungi on lipid peroxidation and total phenolics of strawberry (Fragaria × ananassa ‘San Andreas’) under salt stress

Authors : Aysen KOÇ

Pages : 992-998

View : 19 | Download : 9

Publication Date : 2015-12-01

Article Type : Research Paper

Abstract :Abstract: In this study, the effects of plant development-promoting bacteria insert ignore into journalissuearticles values(Bacillus cereus RCP 3/1 + Rhizobium radiobacter RCR 11/2); insert ignore into journalissuearticles values(including the aminocyclopropane carboxylate deaminase enzyme); and different salt stress conditions insert ignore into journalissuearticles values(0, 30, and 60 mM/L NaCl); on the San Andreas variety of strawberry were studied on a number of harvest days. Some biochemical changes due to mycorrhizal fungus applications insert ignore into journalissuearticles values(including some Glomus species); were investigated as well. In the trial, as salt concentration increased, total phenolics and lipid peroxidation insert ignore into journalissuearticles values(malondialdehyde insert ignore into journalissuearticles values(MDA); content); increased compared to the control. The effects of salt concentration and experimental applications on total phenolic content reached their maximum on day 45, while their effects on MDA reached a maximum on day 30. In terms of applications, the mycorrhizal application decreased both total phenolics and MDA content. When the interaction of salt and applications was examined, the highest MDA content insert ignore into journalissuearticles values(3.568 μM g-1 FW); and total phenolics amount insert ignore into journalissuearticles values(0.343 mg g-1); were observed with the 60 mM/L NaCl concentration in the control application. The results indicate that the arbuscular mycorrhizal fungi were capable of alleviating the change in biochemical contents caused by salinity stress on the strawberry plants. 1397124194Key words: Arbuscular mycorrhizal fungi, lipid peroxidation, rhizosphere microorganisms, salt stress, strawberry, total phenolics
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