AM真菌和水杨酸对草莓耐盐性的影响

doi:10.3864/j.issn.0578-1752.2009.05.011

Scientia Agricultura Sinica ›› 2009, Vol. 42 ›› Issue (5): 1590-1594 .doi: 10.3864/j.issn.0578-1752.2009.05.011

• TILLAGE & CULTIVATION·PHYSIOLOGY & BIOCHEMISTRY • Previous Articles Next Articles

Effects of Arbuscular Mycorrhizal Fungi and Salicylic Acid on Salt Tolerance of Strawberry (Fragaria×ananassa Duch) Plants

青岛农业大学/青岛市现代农业质量与安全工程重点实验室

Received:2008-06-02 Revised:2008-11-11 Online:2009-05-10 Published:2009-05-10
Contact: YUAN Yong-bing

Abstract

Abstract:

【Objective】 The synergic effect of arbuscular mycorrhizal (AM) fungi and exogenous salicylic acid (SA) on increase of salt-tolerance of strawberry plants was explored. 【Method】 Pot experiments in greenhouse were carried out with strawberry (Fragaria×ananassa Duch cv. Hanie) plants inoculated with AM fungus (Glomus mosseae) and treated with exogenous SA. 【Result】 The leaf chlorophyll and K contents in leaves and roots were significantly increased, but the content of malondialdehyde was reduced in strawberry plants treated with G. mosseae, exogenous SA, or G. mosseae+exogenous SA, while the latter showed the best beneficial effects. Under the stress with NaCl 6 g?L-1, G. mosseae and exogenous SA could significantly enhance SOD, POD and CAT activities in strawberry leaves and plant growth. The treatment with G. mosseae and exogenous SA showed the best benefits in increasing salt tolerance of strawberry plants. 【Conclusion】 It is concluded that AM fungal inoculation with SA application could synergically enhance salt-tolerance of plants.

Key words: AM fungi, salicylic acid, strawberry, salt stress, chlorophyll, Na+, K+

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