تاثير قارچ هاي ميكوريز وزيكولار آربوسكولار بر عملكرد و غلظت ويتامين ث ميوه گوجه فرنگي در سطوح مختلف فسفر

The effect of VA mycorrhizal fungi on yield and vitamin C content of tomato at different levels of phosphorus

In a greenhouse experiment tomato seedling (c.v.Cora) were inoculated with species of VA mycorrhiza (Glomus mosseae and Glomus intraradices) or left uninoculated as control plants in sterile and nonsterile with three levels of phosphorus (0, 20, 40 mg/kg). A factorial RB design was used with three factors of fungus, soil and phosphorus levels. Statistical analysis indicated that the main effect of phosphorus had significant effect on the shoot dry matter, vitamin C of fruit and percent root length colonization (RLC).The main effects of fungus on vitamin C concentration and percent RLC were significant at P< 0.01. Percent RLC was decreased significantly (P<0.05) with effect of (fungus * P level).The effect of (soil*fungus) was significant on percent RLC and vitamin C concentration of fruit. Correlation analysis between measured parameters indicated that shoot dry matter positively correlated with root dry weight and plant length (P<0.01). A positive correlation was observed between root dry matter and vitamin C content of fruit (P<0.05). Percent RLC positively correlated with vitamin C content of Fruit (p<0.01). Considering the results and necessity to reduce the rate of fertilizers application, P2 level, which is (20kg P/ha) less than the recommended rate for tomato, can be suggested without any reduction in quality of fruit as well as enhancing of mycorrhizal activity in tomato roots.