Tuzlu Koşullarda Mikoriza Uygulamasının Kapya Biberde (Capsicum Annuum L.) Fide Gelişimi ve Antioksidant Enzimler Üzerine Etkisi

Hakan Altunlu

doi:10.20289/zfdergi.426553

EN TR

The Effects of Mycorrhiza Application on Growth and Antioxidative Enzymes of Capia Type Pepper (Capsicum Annuum L.) Seedling Under Salty Conditions

Abstract

Objective: This study conducted to determine the effects of mycorrhiza (Glomus fasciculatum) application on plant growth, some physiological parameters (relative water content, membrane permeability, content of proline, chlorophyll and carotenoid) and leaves within antioxidative enzyme activities (Superoxid dismutase-SOD, catalase-CAT, peroxidase-POX) of the kapya type pepper (Capsicum annuum L. cv Aydemir F1) seedling under salty conditions in climate cabinet.

Material and Methods: In experiment, seedlings were planted to the soil in 1.0 lt pots, mycorrhiza was applied together with seedling planting and 50 mM NaCl was applied to pepper at 10 day after planting. After 40 days of NaCl application, mycorrhizal colonization rate of plant roots plant growth, some physiological parameters and leaves within antioxidative enzyme activities were determined.

Results: 50 mM salt level negatively affected all measured parameters compareted control. In salt applied parcels, mycorrhiza application increased plant growth, leaf relative water content, protection of photosynthetic pigment, decreased proline amount. Antioxidant enzymes activities decreased in the salt and mycorrhiza-treated plants very effectively compared to salt plants. The all effects was clearer in 2g Mycorrhiza application of pot (TM2) than 1 g Mycorrhiza of pot (TM1) in salt parcels.

Conclusion: The application of glomus fasciculatum mycorrhiza in capia-type pepper cultivation under moderate salt conditions may be a good alternative to reduce the effects of salt.

Keywords

Mycorrhiza,capsicum annuum,salt stres,antioxidative enzymes

Tuzlu Koşullarda Mikoriza Uygulamasının Kapya Biberde (Capsicum Annuum L.) Fide Gelişimi ve Antioksidant Enzimler Üzerine Etkisi

Öz

Amaç: Bu çalışma, tuzlu koşullar altında mikoriza (Glomus fasciculatum) uygulamasının kapya tipi biber (Capsicum annuum L. cv Aydemir F1 ) fidelerinde bitki gelişimi, bazı fizyolojik özellikler (yaprak oransal su içeriği, membran geçirgenliği, prolin, klorofil ve karetenoid içeriği) ve yapraklardaki antioksidatif enzim aktiviteleri (superoksit dismutaz-SOD, katalaz-CAT, peroksidaz-POX) üzerine etkisini belirlemek amacıyla iklim kabininde yürütülmüştür.

Materyal ve Metot: Denemede fideler 1.0 litrelik toprak doldurulmuş saksılara dikilmiş, fide şaşırtması ile beraber mikoriza uygulaması yapılmış ve fidelere dikimden 10 gün sonra 50 mM NaCl uygulanmıştır. NaCl uygulamasından 40 gün sonar köklerdeki mikoriza kolonizasyon oranı, bitki gelişimi, bazı fizyolojik özellikler ve yapraklardaki antioksidatif enzim aktiviteleri incelenmiştir.

Bulgular: 50 mM tuz seviyesi kontrol uygulamasına göre incelenen tüm parametreleri olumsuz etkilemiştir. Tuz uygulanan parsellerde, mikoriza uygulaması bitki gelişimini, yaprak oransal su içeriğini, fotosentetik pigment korunumunu artırmış, prolin miktarını azatmıştır. Tuz ve mikoriza uygulanan bitkilerde antioksidatif enzim aktivitesi sadece tuz uygulanan bitkilerle karşılaştırıldığında azalmıştır. Bu etkiler saksı başına 2 g mikoriza dozunda (TM2) saksı başına 1 g dozuna (TM1) göre daha belirgindir.

Sonuç: Orta tuzlu koşullar altında kapya tipi biber yetiştiriciliğinde Glomus fasciculatum cinsi mikoriza uygulaması tuz zararının etkilerini hafifletmede iyi bir alternatif olabilir.

Anahtar Kelimeler

Mikoriza,Capsicum annuum,Tuz stresi,Antioksidant enzimler

Kaynakça

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Ayrıntılar

Birincil Dil

Türkçe

Konular

-

Bölüm

Araştırma Makalesi

Yazarlar

Hakan Altunlu
0000-0001-6219-577X
Türkiye

Yayımlanma Tarihi

27 Haziran 2019

Gönderilme Tarihi

23 Mayıs 2018

Kabul Tarihi

7 Kasım 2018

Yayımlandığı Sayı

Yıl 2019 Cilt: 56 Sayı: 2

DOI

https://doi.org/10.20289/zfdergi.426553

IZ

https://izlik.org/JA34XN87ET

APA

Altunlu, H. (2019). Tuzlu Koşullarda Mikoriza Uygulamasının Kapya Biberde (Capsicum Annuum L.) Fide Gelişimi ve Antioksidant Enzimler Üzerine Etkisi. Journal of Agriculture Faculty of Ege University, 56(2), 139-146. https://doi.org/10.20289/zfdergi.426553