نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی دکتری، گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه شهرکرد، شهرکرد، ایران.

2 دانشیار، گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه شهرکرد، شهرکرد، ایران.

3 استاد، گروه بیوتکنولوژی، دانشکده کشاورزی، دانشگاه شهرکرد، شهرکرد، ایران.

4 دانشیار، گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه صنعتی اصفهان، اصفهان، ایران.

5 استادیار، گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه شهرکرد، شهرکرد، ایران.

چکیده

این آزمایش جهت مقایسه مقاومت پایه‌های مختلف پسته تلقیح‌شده با مایکوریزا در برابر تنش شوری و خشکی اجرا شد. در این آزمایش از گونه قارچ فونلیفورمیس موسه‌آ و چهار پایه پسته شامل بادامیریز زرند، قزوینی، سرخس و UCB1 استفاده شد. آزمایش تنش خشکی در چهار سطح 100، 80، 60 و 40 درصد ظرفیت زراعی، و آزمایش تنش شوری در چهار سطح 91/0، 57/7، 12/16 و 63/24 دسی‌زیمنس بر متر به‌مدت 60 روز اعمال شد. در پایان آزمایش شاخص‌های مختلف مانند ماده خشک کل گیاه، سطح برگ، درصد رطوبت اندام‌ها و نشت الکترولیت‌ها برآورد شد. هم‌چنین در طول آزمایش رنگدانه‌های کلروفیل کل، کارتنوئید و آنتوسیانین مورد بررسی و تجزیه و تحلیل قرار گرفت. نتایج نشان داد هم‌زیستی با مایکوریزا سبب بهبود ماده خشک کل گیاه، درصد رطوبت برگ و سطح برگ تحت هر دو تنش خشکی و شوری شد. تحت تأثیر هر دو تنش میزان رطوبت اندام‌ها و کلرفیل کل برگ کاهش و محتوای آنتوسیانین و نشت الکترولیت‌ها افزایش یافت و کم‌ترین درصد رطوبت برگ، ساقه و ریشه در بالاترین سطح تنش خشکی و شوری دیده شد. پایه UCB1 بیش‌ترین وزن خشک کل و رطوبت را درشرایط تنش شوری داشت و بیش‌ترین درصد رطوبت برگ و ساقه و کم‌ترین نشت الکترولیت تحت تنش خشکی در پایه سرخس دیده شد. به‌نظر می‌رسد پایه UCB1 و سرخس تلقیح‌شده با مایکوریزا به‌ترتیب برای استفاده در شرایط شوری و خشکی می‌توانند مفید باشند.

کلیدواژه‌ها

عنوان مقاله [English]

Evaluation of the Symbiotic Effect of Mycorrhiza Arbuscular on Some Pistachio Rootstocks under Salinity and ‎Drought Conditions

نویسندگان [English]

  • masoud fattahi 1
  • Abdorahman Mohammadkhani 2
  • Behroz Shiran 3
  • Bahram Baninasab 4
  • Rodabe Ravash 5

1 Ph.D. Candidate, Department of Horticulture, Faculty of Agriculture, Shahrekord University, Shahrekord, Iran.

2 Associate Professor, Department of Horticulture, Faculty of Agriculture, Shahrekord University, Shahrekord, Iran.

3 Professor, Department of Biotechnology, Faculty of Agriculture, Shahrekord University, Shahrekord, Iran.

4 Associate Professor, Department of Horticulture, Faculty of Agriculture, Isfahan University of Technology, Isfahan, Iran.

5 Assistant Professor, Department of Biotechnology, Faculty of Agriculture, Shahrekord University, Shahrekord, Iran

چکیده [English]

The present experiment has compared the resistance of different mycorrhizal pistachio rootstocks to salinity and drought stress in a completely randomized design with three replications. It has used Funneliformis mosseae and four pistachio species, Badami-e Riz Zarand, Qazvini, Sarakhs, and UCB1. In addition, the experiment of water stress in 4 levels (100%, 80%, 60%, and 40% FC), and experiment of salinity stress in 4 levels (0.91, 7.57, 16.12, and 24.63 dSm-1), have been applied for 60 days. At the end of the experiment, different characteristics such as total biomass, leaf area, tissue moisture percentage, and electrolyte leakage have been measured. Also, during the experiment, total chlorophyll, carotenoids and anthocyanin pigments have been surveyed and analyzed. The results indicate that mycorrhizal symbiosis has improved total biomass and leaf moisture content under both drought and salinity stress conditions, wherein tissue moisture content and total leaf chlorophyll content have decreased and anthocyanin content and electrolyte leakage increased. As for the lowest leaf, stem and root moisture content have been observed at the highest drought and salinity levels with UCB1 having the highest biomass and moisture under salinity stress and the highest leaf and stem moisture content and lowest electrolyte leakage are observed in Sarakhs rootstock under drought stress. It seems UCB1 and Sarakhs symbiotic with mycorrhiza can be useful for salinity and drought stress, respectively.

کلیدواژه‌ها [English]

  • Abiotic stress
  • Anthocyanin
  • Electrolyte leakage
  • Pistachio
  • Principal components
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