The effect of salt-pretreated Glomus fasciculatum on salinity tolerance induction of barley plants

Abstract The present study reports a factorial greenhouse experiment using a randomized complete block design in 2014 which investigated the effects of salt-pretreated Glomus fasciculatum fungus, salinity, and the interaction effect of these variables on the physiological properties of barley. The first factor was mycorrhiza salinity pretreated with different levels of salt (0, 25, 50 and 100 mM) and the second factor included application of salinity to barley plant at 0, 25, 50, 100 and 200 mM. Mycorrhiza pretreatment with 25 mM salt increased fresh and dry weight in the absence of salinity treatment in the plant but in the presence of salinity, it reduced the dry weight of the plant. Also mycorrhiza pretreatment with salt reduced the leaf area and increased peroxidase, catalase, polyphenols peroxidase enzymes activities and malondialdehyde content. Also by increasing salinity, fresh and dry weight and leaf area decreased and antioxidant enzyme activities, malondialdehyde and proline contents increased.