Effects of mycorrhiza and humic acid on compatible osmolytes, stomatal conductance, antioxidant enzymes activity and some traits of bread wheat under water limitation conditions

In order to study the effects of mycorrhiza and humic acid on compatible osmolytes, stomatal conductance, antioxidant enzyme activity, and some traits of bread wheat under water limitation conditions, an experiment as factorial was conducted based on a randomized complete block design with three replications at the research farm of the Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili in ۲۰۱۸-۲۰۱۹. Factors experiment included irrigation at three levels (full irrigation, irrigation withholding at ۵۰% of heading and booting stages as moderate and severe water limitations (BBCH ۴۳ and ۵۵, respectively) and application of mycorrhiza and humic acid at eight levels (application of Glomus intraradices, Glomus moseae, both applications G. intraradices and G. moseae, humic acid, humic acid with G. intraradices, humic acid and G.moseae, humic acid with G. intraradices and G. moseae, without humic acid, G. moseae and G. intraradices as control). Means comparison showed that both application of G. intraradices and G. moseae with humic acid increased stomatal conductance and relative water content (۶۰ and ۴۷.۱%, respectively) compared to no application of mycorrhiza and humic. Also, under severe water limitation conditions, the activities of catalase, peroxidase, and polyphenol oxidase enzymes, along with grain yield, increased by ۳۸, ۲۵.۴, ۸۳ and ۲۴% as compared to the uninoculated plots with no humic acid application at the same irrigation level.

کلیدواژه ها:

Chlorophyll index ، Compatible osmolytes ، Hhumic acid ، Mycorrhiza ، Water limitation. ، اسمولیت های سازگار ، اسید هیومیک ، محدودیت آبی ، میکوریز