Response of Mycorrhiza-Inoculated Pepper and Amino Acids to Salt Treatment at Different Ratios

Basit Öğe Kaydı
dc.authoridOzlu, Ekrem/0000-0003-1225-3243
dc.contributor.authorBasak, Hakan
dc.contributor.authorCimrin, K. Mesut
dc.contributor.authorTuran, Metin
dc.contributor.authorGunes, Adem
dc.contributor.authorOzlu, Ekrem
dc.date.accessioned2024-09-18T20:33:02Z
dc.date.available2024-09-18T20:33:02Z
dc.date.issued2019
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractMycorrhiza has attracted interest as one of the microorganisms that increase a crop's salt stress tolerance. This study was conducted to determine the impacts of mycorrhiza inoculation and applying salt at different ratios on the yield of peppers and amino acid concentrations. The study was conducted in greenhouse conditions on loamy soils with four salt treatments, two mycorrhiza inoculations and a control in a complete randomized block design. The present study indicated that salt treatment alone was significantly correlated with crop stem and root amino acid concentrations, RWC% and leaf sizes, whereas applying mycorrhiza showed a positive relationship to stem height, stem and root wet weight, and root amino acids but led to a decloine in root serine and glutamine, and stem amino acid and glutamine. In conclusion, inoculating with mycorrhiza was observed to make a positive contribution to salt stress tolerance at different levels in almost all the parameters examined.en_US
dc.identifier.doi10.1080/00103624.2018.1563102
dc.identifier.endpage361en_US
dc.identifier.issn0010-3624
dc.identifier.issn1532-2416
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85059451990en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage350en_US
dc.identifier.urihttps://doi.org/10.1080/00103624.2018.1563102
dc.identifier.urihttps://hdl.handle.net/20.500.12483/11275
dc.identifier.volume50en_US
dc.identifier.wosWOS:000456290800010en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofCommunications in Soil Science and Plant Analysisen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMycorrhizaen_US
dc.subjectsalten_US
dc.subjectpepperen_US
dc.subjectamino aciden_US
dc.titleResponse of Mycorrhiza-Inoculated Pepper and Amino Acids to Salt Treatment at Different Ratiosen_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
[ N/A ]
İsim:
Tam Metin / Full Text
Boyut:
857.69 KB
Biçim:
Adobe Portable Document Format
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu