Improvement of salinity stress in cumin (Cuminum cyminum) seedling by inoculation with Rhizobacteria
Year: 2020
Type: article
Abstract: Cumin (Cuminum cyminum L.) is the second most popular spice in the world, after black pepper, which is sensitive to salinity. In order to investigate the effect of seed bio-inoculation with plant growth promoting Rhizobacteria on germination and seedling indices of cumin under salinity stress, an experiment was laid out based on a completely randomized design with two factors and four replications in 2017 at Seed Science and Technology Laboratory, Yasouj University, Iran. Experimental factors included bio-inoculation with 3 strains, viz. PF2, PF25, and CHA0 of Pseudomonas fluorescents, and Bacillus subtilis and non-primed (control) and three levels of salinity stress (0, -4 and -8 bar). Results indicated that salt stress reduced germination (up to 40%) and seedling indices of cumin under -4 and -8 bar, the highest germination percentage, germination rate, seedling length, and seedling vigor index were achieved in the seeds inoculated with P. fluorescens, CHA0. At all levels of stress, seed bio-inoculation were increasing the seed soluble protein content compared to non-primed. The effect of this treatment was more obvious under salinity potential of -8 bar. The results indicated that salinity can affect cumin seed germination and the beneficial effect of PGPR could be used for improving its salt tolerance.
Authors: RAMIN PIRI, ALI MORADI, HAMIDREZA BALOUCHI
Institution: Yasouj University
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4313186722