Effects of Mycorrhiza on Plant Nutrition, Enzyme Activities, and Lipid Peroxidation in Pepper Grown Under Salinity Stress

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dc.contributor.authorBasak, H.
dc.contributor.authorCimrin, K. Mesut
dc.contributor.authorTuran, M.
dc.date.accessioned2024-09-18T20:02:37Z
dc.date.available2024-09-18T20:02:37Z
dc.date.issued2024
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThis study was conducted to determine whether Arbuscular Mycorrhizal Fungi (AMF) tolerance. The effects of mycorrhiza inoculation and salt on root and stem development, mineral nutrition, enzyme activity and lipid peroxidation levels in pepper (Capsicum annuum L.) plant was investigated. These effects were explored in pepper plants grown under greenhouse conditions in a randomized block design. Four different doses of salt (0, 50, 100 and 150 mM NaCl) were applied to the soil-filled pots, in addition to two different doses of mycorrhiza (0 and 100 spore mycorrhiza plant(-1)). It was found that the root and stem dry weights of pepper plants were greatly reduced in the non-mycorrhiza treatments, whereas the presence of mycorrhiza ameliorated these negative effects. N, P, K, Ca, Mg, S, Fe, Mn, Zn and Cu contents of AMF treated pepper were higher than nonmycorrhizal plants. Owing to the presence of AMF colonization, nutrient uptake was increased and, consequently, the nutrient contents of stem and root tissues of mycorrhizal inoculated plants were enhanced as well. On the other hand, the root and stem enzyme activity of plants increased with salinity. AMF inoculation decreased SOD, CAT, POD and AxPOD enzymes of plant and the MDA and H2O2 contents, indicating lower oxidative damage in the inoculated plants. Our results showed that AMF can contribute to protect plants against salinity by alleviating the salt induced oxidative stress and arranging the ion balance in plant via increasing nutrient uptake in saline soils.en_US
dc.identifier.endpage369en_US
dc.identifier.issn1680-7073
dc.identifier.issn2345-3737
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85187100708en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage359en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12483/7910
dc.identifier.volume26en_US
dc.identifier.wosWOS:001186928200004en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTarbiat Modares Univen_US
dc.relation.ispartofJournal of Agricultural Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectArbuscular mycorrhizal fungien_US
dc.subjectNutrient uptakeen_US
dc.subjectSaline soilsen_US
dc.subjectSalt stress tolerance.en_US
dc.titleEffects of Mycorrhiza on Plant Nutrition, Enzyme Activities, and Lipid Peroxidation in Pepper Grown Under Salinity Stressen_US
dc.typeArticleen_US

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