بررسی تاثیر بیوالیسیتورها بر صفات مورفوفیزیولوژیکی و بیوشیمیایی در گیاه آویشن باغی (Thymus vulgaris L.) تحت تنش شوری
الموضوعات :
Sayedeh Zahra Mousavi-Gheidari
1
,
Raheleh Khademian
2
,
سودابه مفاخری
3
1 - گروه ژنتیک و به نژاردی گیاهی. دانشکده کشاورزی و منابع طبیعی. دانشگاه بین المللی امام خمینی (ره)
2 - گروه ژنتیک و به نژاردی گیاهی. دانشکده کشاورزی و منابع طبیعی. دانشگاه بین المللی امام خمینی (ره)
3 - گروه مهندسی علوم باغبانی، دانشکده کشاورزی و منابع طبیعی، دانشگاه بین المللی امام خمینی (ره). قزوین. ایران
الکلمات المفتاحية: ازتوباکتر, آویشن, تنش شوری, قارچ همزیست, گیاه دارویی,
ملخص المقالة :
به منظور بررسی تأثیر میکروارگانیسم¬های همزیست در تعدیل و یا کاهش اثرات منفی تنش شوری روی گیاه آویشن، آزمایشی گلخانه¬ای به صورت فاکتوریل در قالب طرح پایه کاملا تصادفی با سه تکرار در دانشگاه بین‌المللی¬ امام خمینی (ره) اجرا شد. در این پژوهش، اثر همزیستی قارچ Trichoderma harzianum و باکتری Rhizobium lantis و مخلوط قارچ و باکتری در سه سطح شوری (صفر، 50 و 100 میلی مولار) روی صفات مورفوفیزیولوژیکی و بیوشیمایی گیاه آویشن باغی، ارزیابی گردید. صفات مورفورلوژیکی مورد ارزیابی شامل طول ریشه، طول ساقه و وزن تر و خشک ریشه و ساقه بود. همچنین، صفات فیزیولوژیکی و بیوشیمیایی از جمله میزان مالون دی آلدئید، نشت الکترولیت، آنتی اکسیدانت¬های آنزیمی مانند کاتالاز و پراکسیداز و آنتی اکسیدانت¬های غیر آنزیمی مانند پرولین، محتوای فنل و فلاونوئید کل و نیز قدرت مهار رادیکال¬های آزاد DPPH مورد ارزیابی قرار گرفت. نتایج این مطالعه نشان داد، تنش شوری باعث کاهش معنی‌دار صفات طول ریشه و ساقه، وزن تر و خشک ریشه و وزن تر و خشک ساقه در گیاه آویشن شد. همچنین تنش اکسیداتیو ناشی از شوری باعث افزایش فعالعیت آنزیم¬های آنتی اکسیدانتی (کاتالاز و پراکسیداز) و محتوای فنول و فلاونوئید کل گردید. از سوی دیگر، تیمار قارچ T. harzianum و باکتری R. lantis اثرات منفی ناشی از افزایش غلظت شوری را با بهبود صفات اندازه¬گیری شده، از جمله افزایش فعالیت آنزیم‌های آنتی‌اکسیدانتی، کاهش پراکسیداسیون لیپیدی غشا (MDA)، و افزایش متابولیت¬های ثانویه کاهش داده و با کاهش آسیب سلول، باعث افزایش رشد رویشی گیاه شد. در اکثر موارد، تأثیر کاربرد همزمان قارچ و باکتری روی صفات مورد مطالعه بیش از استفاده انفرادی از این میکروارگانیسم¬های همزیست بوده است.
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