KERİM MESUT ÇİMRİN, Hakan BAŞAK, Metin TURAN

Farklı dozlarda tuz ve mikoriza uygulamalarının biberde hormon, antioksidan, fenolik ve organik asit içeriklerine etkisi

Amaç: Çalışmada, mikoriza (ROOTS-novozymes endomycorrhiza (VAM) fungus (Glomus spp.)) ve artan tuz dozlarının biber bitkisinin (Capsicum annuum L.) kök ve gövde dokularının; hormon, toplam fenolik ve organik asit içerikleri ile toplam antioksidan kapasitesi üzerine etkisini belirlemek amaçlanmıştır. Yöntem ve Bulgular: Serada tesadüf blokları deneme deseninde göre yürütülen çalışmada, toprak doldurulmuş saksılardaki biber bitkilerine dört farklı dozda tuz (T0: 0, T50: 50, T100: 100 ve T150: 150 mM NaCl) ile mikorizalı ve mikorizasız olmak üzere mikorizanın iki dozu (M0: 0, M100: 100 adet spor/bitki) uygulanmıştır. Çalışmada, kök ve gövde dokularında giberilik asit (GA), salisilik asit (SA) ve indol asetik asit (IAA) düzeyleri artan tuz dozlarının etkisiyle istatistiksel olarak önemli düzeyde azalmıştır. Biber bitkisi absisik asit (ABA) içeriği mikoriza uygulanmamış bitkilerin kök ve gövde dokularında tuz dozlarındaki artış ile önemli düzeyde artmışken, mikoriza uygulanan bitkilerde tuz dozlarındaki artış ABA içerini etkilememiştir. Sadece 50 mM tuz dozunda belirlenen ABA içeriği mikoriza uygulanmışlarda mikorizasızlara göre önemli düzeyde daha yüksek belirlenmiştir. Toplam fenolik içeriği ve antioksidan kapasitesi tuz stresinin etkisiyle kök ve gövde dokularında önemli düzeyde azalmışken, 50 mM NaCl uygulanmış mikorizalı bitkilerde en yüksek değerde belirlenmiştir. Organik asit içerikleri, gövde tartarik ve maleik asit ile kök maleik asit hariç, uygulanan tuz dozlarındaki artış ile kök ve gövde dokularında kontrol bitkilerine göre artmıştır. Mikoriza uygulanmış bitkilerin gövde bütirik, malonik ve malik asit içerikleri mikoriza uygulanmamışlar daha yüksek belirlenmişken, kök dokularında ise malonik ve malik asit içerikleri mikorizalı olanlarda daha yüksek belirlenmiştir. Genel Yorum: Mikorizanın özellikle 50 mM tuz dozunda gövde ve kök dokularında toplam fenolik ve antioksidan içeriklerinin yanı sıra ABA düzeyini arttırmasından dolayı strese karşı tolerans göstermede etkili olduğu, ancak daha yüksek tuz konsantrasyonlarında bu olumlu etkisinin bozulduğu belirlenmiştir. Çalışmanın Önemi ve Etkisi: Sonuç olarak, mikorizanın ılımlı tuz stresinde bitki toleransını arttırdığı ancak, yüksek ve çok yüksek tuz tuz streslerinde etkisiz kaldığı söylenebilir.

The effect of different doses of salt and mycorrhiza applications on hormone, antioxidant, phenolic and organic acid contents in peppers

Aims: In the study, mycorrhiza (ROOTS-novozymes endo-mycorrhiza (VAM) fungus (Glomus spp.)) and increasing salt doses of the root and stem tissues of pepper plant (Capsicum annuum L.); It was aimed to determine the effects on hormone, total phenolic and organic acid contents and total antioxidant capacity. Methods and Results: In the study conducted in the greenhouse according to the random block design, pepper plants were applied to the soil in four different doses of salt (T0: 0, T50: 50, T100: 100 and T150: 150 mM NaCl) and two doses of mycorrhizal (M0: 0, M100: 100 spores / plant) were applied, with and without mycorrhiza. In the study, the levels of GA, SA and IAA in the root and stem tissues decreased statistically significantly with the effect of increasing salt doses. ABA content of pepper plant increased significantly with the increase in salt doses in root and stem tissues of plants not applied mycorrhiza, while the increase in salt doses in plants treated with mycorrhiza did not affect the content of ABA. ABA content, which was determined at only 50 mM salt dose, was found to be significantly higher in those applied to mycorrhiza than those without mycorrhiza. While the total phenolic content and antioxidant capacity decreased significantly in root and stem tissues due to the salt stress, it was found to be the highest in 50 mM NaCl applied mycorrhizal plants. Organic acid contents increased in root and stem tissues compared to control plants with the increase in the applied salt doses, except stem tartaric and maleic acid and root maleic acid. Stem butyric, malonic and malic acid contents of plants treated with mycorrhiza were determined higher than those without mycorrhiza, while malonic and malic acid contents of root tissues were higher in those with mycorrhiza. Conclusions: It has been determined that mycorrhiza is effective in showing stress tolerance due to the increase in total phenolic and antioxidant content as well as ABA level in the stem and root tissues at 50 mM salt dose, but this positive effect is impaired at higher salt concentrations. Significance and Impact of the Study: As a result, it can be said that the mycorrhiza improves plant tolerance at moderate salt stress, but is ineffective at high and very high salt stress.

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