African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5211

Full Length Research Paper

Role of mycorrhizal fungi in tolerance of wheat genotypes to salt stress

Salim M. El-Amri1, Mohamed H. Al-Whaibi1, Gamal M. Abdel-Fattah2 and Manzer H. Siddiqui1*
1Department of Botany and Microbiology, College of Science, King Saud University, P. O. Box 2455, Riyadh 11451, Saudi Arabia. 2Plant Production Department, College of Food and Agriculture Science, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia.
Email: [email protected]

  •  Accepted: 15 February 2013
  •  Published: 02 April 2013


Salinity is one of the main environmental constraints to crop productivity worldwide.  The aim of the experiment was to study the role of mycorrhiza (Glomus clarum Nicol. & Schenck) in tolerance of wheat genotypes to salt stress in terms of growth, physiological and biochemical parameters. Wheat genotypes (cvs. Henta, Moaya and Samma) were grown at three levels of NaCl (0.75, 1.5 and 3 g kg-1 soil) with or without mycorrhiza. The growth and physio-biochemical characteristics of all genotypes decreased with increasing levels of salinity except concentration of reducing sugars, sodium and proline, and at 3 g of NaCl, only genotype ‘Samma’ survived and showed resistant against severe salinity. However, inoculation of mycorrhiza enhanced the growth and accumulation of nutrients, reducing sugars, total soluble carbohydrates, Chlorophyll (Chl) a and Chl b, carotene, proline and protein by reducing Na. The present study suggested that inoculation of fungi was effective in improving the tolerance of wheat genotypes by improving the accumulation of nutrients and soluble solutes that might be responsible for osmotic adjustment of plant to counteract oxidative damage generated by salinity.


Key words: Mycorrhiza, nutrients, osmolytes, salinity, Triticum aestivum, pigments, protein.