Effect of AM fungi during salt stress on biochemical content in Ginger (Zingiber officinale Rosc.)
DOI:
https://doi.org/10.18006/2023.11(2).297.305Keywords:
AM fungi, Chlorophyll, Nucleic acids, Proteins, Proline, Reducing sugars, Total soluble carbohydratesAbstract
Ginger (Zingiber officinale Rosc.) is a highly-grown spice crop; its aromatic rhizomes are commercially important due to its high importance in the diet as a spice and some medicinal values. Irrigation methods in India increase salt content in the soil. Arbuscular Mycorrhizal (AM) fungi assist plants under salt stress. However, the vital role of mycorrhizal fungi in ginger salt tolerance has not been evaluated yet and needs to emphasize on its evaluation. The present investigation was conducted to assess the efficacy of AM fungi on ginger plants grown under different salt concentrations. In the current investigation level of Chlorophyll, nucleic acids like DNA and RNA, Proteins, Proline, reducing sugars, and total soluble carbohydrates contents have been evaluated to estimate the Growth and biochemical parameters. The study revealed that AM fungi significantly contributed to the salt stress tolerance of Ginger plants. Statistical analysis found an enormously significant correlation between growth parameters and salt tolerance. Pearson correlation coefficient has been used as testimony, resulting in a positive correlation of the use of AM fungi on ginger plant's Growth and biochemical contents.
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