Enhanced Cold Tolerance in Tomato Seedlings: Exploring the Synergy of Streptomyces Bacteria and Ghatti Gum

This study aimed to investigate the effect of Streptomyces rimosus (Sr) bacteria and ghatti gum (Gg) on the cold tolerance of tomato seedlings (cv. Izmir). The experiment was conducted as a split-plot design in a randomized complete block design with three replications. The main plot consisted of two temperature levels (۲۴°C and ۴°C), and the sub-plot included four fertilizer treatments (control, Sr, Gg, and Sr + Gg combination). The results showed that most traits were significantly influenced by temperature, treatment, and their interaction. At ۴°C, the highest levels of catalase, ascorbate peroxidase, glutathione peroxidase, malondialdehyde, hydrogen peroxide, phenol, flavonoids, and proline were observed. The combined treatment of Sr + Gg increased the activity of antioxidant enzymes and reduced free radicals. Moreover, the highest amounts of iron, phosphorus, and potassium were observed in the Sr + Gg treatment at greenhouse temperature. In conclusion, the combined application of Sr + Gg under cold stress conditions improved the cold tolerance of tomato seedlings by increasing the activity of antioxidant enzymes, reducing electrolyte leakage, and increasing protein and proline content. Therefore, the use of Sr + Gg combination is recommended in areas prone to cold damage.

کلیدواژه ها:

Antioxidant Enzymes ، Nutrition ، Cold stress ، Biofertilizer ، sugars