Elemental Composition, Essential Oil and Thymol Content of Savory (Satureja hortensis L.) Inoculated with Azospirillum irakense and Pseudomonas putida at Different Nitrogen Levels
2016
Nayer Bashirifar | Naser Aliasgharzad | Saeed Zehtab Salmasi
Savory (Satureja hortensis L.) is one of the important medicinal plants, which is used in pharmaceutical and perfume industry. In a pot experiment, effects of Azospirillum irakense (A)and Pseudomonas putida (P) and nitrogen levels (no nitrogen (N0), N1: 80 mg/kg, and N2: 160 mg/kg) were investigated on elemental composition, essential oil and thymol content of savory. The results showed that both bacteria had a significant and positive effect on essential oil percentage. In the presence of A. irakense (A+), essential oil was 0.832% and increased by 44% compared to the absence of this bacterium (A-). Also, in the presence of P. putida (P+), essential oil increased 26% by weight compared to the absence of this bacterium (P-). Application of nitrogen fertilizer, also enhanced the essentiol oil percentage, but it was significantly decreased in N2 level. Both bacterial strains and nitrogen fertilizer increased the thymol content, but the increase was not significant. A.irakense increased the shoot nitrogen concentration up to 8.37%. P.putida and A.irakense increased shoot and root K concentration by 10.24% and 15.86%, respectively. A.irakense deacreased shoot P and Ca concentration and P.putida increased shoot and root P concentrations by 17.73% and 30.32%, respectively.
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