PJB-2022-550
Ameliorating the impact of salinity in wheat through the application of plant beneficial bacteria and sugar solution
Haseeb Habib
Abstract
Saline soil contains high amount of soluble salts leading to ionic imbalance and tissue damage resulting in decreased crop yield. The plant beneficial bacteria (PBB) with an ability to tolerate salinity may reduce the impact of salts on plant growth and development. The objective of this research was to scrutinize the effect of sugar and PBB (Bacillus spp. strains PS-2 and PS-5) inoculation through seed and soil on wheat (Triticum aestivum L.) growth and development under saline field conditions. For soil inoculation, 1% (w/v) sugar solution was used as growing media for PBB. The treatments were; T0 (no inoculation), T1 (seed inoculation with PBB), T2 (1% sugar solution fertigation at tillering, flowering and grain filling stage), T3 (PBB in 1% sugar solution fertigation at tillering, flowering and grain filling stage), T4 (T1+T2), T5 (T1+T3). The 1% sugar solution was applied at 250 L ha-1. The treatments were applied following randomized complete block design (RCBD) in triplicate. All agronomic as well as plant protection methods were adopted. The data for growth, physiology, yield and mineral uptake were recorded and analyzed statistically using STATISTIX 8.1. Results showed that the Bacillus spp. inoculation improved all yield, growth and physiological parameters of wheat in comparison to control. However, seed inoculation with Bacillus spp. along with sugar solution fertigation treatment significantly nitrogen in straw (79%), nitrogen in grain (28%), phosphorus in straw (70%), phosphorus in grain (68%), potassium in straw (64%), and potassium in grain (80%) under salinity conditions. Moreover, decrease in sodium percentage in grain is also observed (54%). Therefore, it is suggested that the application of PBB inoculation along with sugar solution fertigation treatment in saline soils was very effective approach for ameliorating the salinity stress in wheat.
To Cite this article:
Download
