Shoot dry weight increased with salinity in mycorrhizal plants, especially at the first harvest.

Claim · model-written summary

Shoot dry weight increased with salinity in mycorrhizal plants, especially at the first harvest.

Taxon

pistachioPistacia verat0

Treatment

salt intensitye0

Outcome

SDWe0

Direction

increasede0

Qualifier

especially in the first harvesting datee0

Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValue

Organisms pictured · Representative pictures of the matched species, not figures from the paper.

Verbatim

e0

“In +M plants, SDW was increased with an increase in salt intensity especially in the first harvesting date”

e1

“In a greenhouse experiment, plant growth and rates of uptake and root to shoot transport of chloride and sodium were investigated in seedlings of pistachio (Pistacia vera cv. Badami-Riz-Zarand) inoculated with Glomus mosseae and exposed for 21 and 42 days with four salinity levels (0.5, 3.0, 6.0 and 9.0 dSm-1).”

e2

“Mycorrhizal (+M) plants maintained greater root and shoot biomass at all salinity levels compared to non-mycorrhizal (-M) plants”

e3

“In -M plants, salt intensity had no significant effect on shoot dry weight (SDW) and leaf dry weight (LDW) on each of harvesting dates but root dry weight (RDW) showed a significant decrease at the highest salinity level 42 days after the start of salt treatment (DAT) in comparison with control (EC of 0.5 dSm-1).”

e4

“In +M plants, SDW was increased with an increase in salt intensity especially in the first harvesting date.”

e5

“In conclusion, the study indicates that pistachio tolerance to salt stress is improved by mycorrhizal colonization, although the salinity levels used in this work could not induce biomass reduction in -M pistachio plants, higher levels of salinity should be investigated in order to optimize the effect of this symbiosis.”

t0

“pistachio”