Tuz Stresi Altındaki Biberde (Capsicum annuum L.) Mikoriza ve Rizobakteri Uygulamasının Bitki Gelişimi ve Bazı Fizyolojik Parametreler Üzerine Etkisi

Amaç: Farklı tuzlu koşullar (1.5, 3, 6 dSm-1) altında mikoriza (Glomus intraradices) ve rizobakteri (Bacillus subtilis) uygulamasının biber (Capsicum annuum L. cv Seki F1 ) bitki gelişimi, yaprak oransal su içeriği (YOS), membran geçirgenliği (MG), prolin ve klorofil içeriği üzerine etkisini belirlemek amacıyla yürütülmüştür.Materyal ve Metot: Biber fideleri perlit:torf karışımı (1:1, v:v) ile doldurulmuş 22.7 litre hacimli uzun saksılara (60x18x21 cm) her bir saksıda 3 adet olacak şekilde dikilmiştir. Çalışmada, mikroorganizma uygulaması fide dikimi ile yapılmış, dikimden 15 gün sonra da tuz uygulamasına başlanmıştır. Tuz uygulamasından 40 gün sonra yaprak oransal su içeriği, membrane geçirgenliği, prolin ve klorofil içeriği gibi fizyolojik parametreler incelenmiştir. Dikimden 160 gün sonra çalışma sonlandırılmıştır. Çalışmanın sonunda, bitki boyu, gövde çapı, gövde ile kök yaş ve kuru ağırlıkları gibi bitki büyüme parametreleri belirlenmiştir.Bulgular: Sonuçlara göre artan tuzluluk bitki gelişimini olumsuz etkilemiştir. Tuz uygulaması, prolin içeriği ve bitkinin MG’nde bir artışa neden olmuş, klorofil içeriği ve YOS değerini ise azaltmıştır. Tüm tuz stresi seviyelerinde, mikoriza, rizobakteri ve mikoriza artı rizobakteri uygulamaları, biber bitki gelişimini ve fizyolojik parametrelerini olumlu etkilemiştir. G. intraradices ve B. subtilis’in birlikte uygulanması tuz stresinde incelenen parametrelerin tamamında en yüksek etkiyi göstermiştir. Bu bitkileri sadece mikoriza uygulanan ve sadece Bacillus subtilis aşılı bitkiler izlemiştir.Sonuç: Çalışma sonuçları açıklıkla göstermiştir ki, tuzlu koşullar altında biber yetiştiriciliğinde G. intraradices ve B. subtilis’in beraber uygulanması tuz zararının olumsuz etkilerini azaltmada iyi bir alternatif olabilir.

Anahtar Kelimeler:

Glomus intraradices, Bacillus subtilis, , Capsicum annuum, Tuz Stresi

The Effects of Mycorrhiza and Rhizobacteria Application on Growth and Some Physiological Parameters of Pepper (Capsicum annuum L.) Under Salt Stres

Objective: This research was conducted to study effects of mycorrhiza (Glomus intraradices) and rhizobacteria (Bacillus subtilis) applications on plant growth, relative water content (RWC), membrane permeability, proline and chlorophyll content of pepper (Capsicum annuum L. cv Seki F1) under different salt conditions (1.5, 3, 6 dS m-1).Material and Methods: Three pepper seedlings were planted in long pots (60 x 18 x 21 cm) have a volume of 22 liters and filled with perlite: peat mixture (1:1, v:v). In the study, microorganisms were inoculated together during planting and salt was used at 15 days after planting. After 40 days of salt applications, the physiological parameters such as RWC, , membran permability, chlorophyll and proline content were determined. The study was completed 160 days after planting. At the end of the study, plant growth parameters such as shoot height, stem diameter, dry and fresh weights of shoots and roots were investigated.Results: The results showed that increasing concentrations of salt decreased all growth parameters. Salt application caused an increase in the proline content, membran permability of plant. But RWC and chlorophyll content were decreased. Mycorrhiza, rhizobacteria and mycorrhiza plus rhizobacteria treatments positively improved plant growth and physiological parameters of pepper plants under all salinity stress levels. G. intraradices plus B. subtilis treated plants were shown highest impact on all parameters under salt stress. The plants (G. intraradices plus B. subtilis application) were followed by only mycorrhiza inoculated plants and only B. subsilis inoculated plants under salt stress.Conclusion: The results of the study clearly showed that application of G. intraradices plus B. subtilis in pepper cultivation under salt conditions may be a good alternative to decrease negative effects of salt.

Keywords:

Glomus intraradices, Bacillus subtilis, Capsicum annuum, Salt stress,

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