بررسی تاثیر بیوالیسیتورها بر صفات مورفوفیزیولوژیکی و بیوشیمیایی در گیاه آویشن باغی (Thymus vulgaris L.) تحت تنش شوری
محورهای موضوعی : گیاهان دارویی
Sayedeh Zahra Mousavi-Gheidari
1
(گروه ژنتیک و به نژاردی گیاهی. دانشکده کشاورزی و منابع طبیعی. دانشگاه بین المللی امام خمینی (ره))
Raheleh Khademian
2
(گروه ژنتیک و به نژاردی گیاهی. دانشکده کشاورزی و منابع طبیعی. دانشگاه بین المللی امام خمینی (ره))
سودابه مفاخری
3
(گروه مهندسی علوم باغبانی، دانشکده کشاورزی و منابع طبیعی، دانشگاه بین المللی امام خمینی (ره). قزوین. ایران)
کلید واژه: ازتوباکتر, آویشن, تنش شوری, قارچ همزیست, گیاه دارویی,
چکیده مقاله :
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.
To examine the role of symbiotic microorganisms in mitigating or reducing the negative effects of salinity stress on garden thyme, a greenhouse experiment was conducted in a factorial design with three replications at the International Imam Khomeini University. In this study, the effects of coexistence of Trichoderma harzianum fungus, Rhizobium lantis bacteria, and a mixture of fungus and bacteria at three salinity levels (0, 50, and 100 mM) on morphophysiological and biochemical traits of garden thyme were evaluated. Morphological traits assessed included root length, stem length, and wet and dry weights of roots and stems. Additionally, physiological and biochemical traits such as malondialdehyde content, electrolyte leakage, enzymatic antioxidants such as catalase and peroxidase, non-enzymatic antioxidants such as proline, total phenol and flavonoid content, as well as DPPH free radical scavenging activity, were evaluated. The results showed that salinity stress significantly reduced root and stem length, wet and dry weights of roots and stems in garden thyme. Furthermore, oxidative stress induced by salinity increased the activity of antioxidant enzymes (catalase and peroxidase) and total phenol and flavonoid content. On the other hand, treatment with T. harzianum fungus and R. lantis bacteria alleviated the negative effects of increased salinity concentration by improving the measured traits, including increased activity of antioxidant enzymes, decreased lipid peroxidation (MDA), and reduction in secondary metabolites, thereby reducing cell damage and promoting plant growth. In most cases, the simultaneous application of fungus and bacteria had a greater effect on the studied traits compared to the individual use of these symbiotic microorganisms.
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