Mycorrhizal infection ameliorates chlorophyll content and nutrient uptake of lettuce exposed to saline irrigation
Zuccarini, P.,University of Pisa (Italy). Dept. of Crop Biology
Lettuce plants were incoculated with a mixture of arbuscular mycorrhizal fungi (Glomus mosseae, G. intraradices and G. coronatum) and cultivated at three different levels of salinity of the irrigation water (0, 1.5 and 3 g NaCl/L) in order to evaluate the effect of mycorrhizae on the resistance of plants to salinity. Three samplings were done at intervals of ten days. Dry mass production was significantly enhanced in the inoculated plants collected at the first sampling. The effect was more evident at the highest salinity; however, it was not observed at the latest samplings. Both chlorophyll content and total foliar area were mostly enhanced by the fungi. Moreover, mycorrhization significantly reduced Na and Cl uptake by the plants and stimulated the absorption of K and P. The experiment suggests that mycorrhization can be a suitable way to induce salt-stress resistance in horticultural crops, and that it can show its best effects at medium-high salinity levels of the irrigation water.
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