EFFECT OF Bacillus sp AND Glomus monosporum ON GROWTH AND ANTIOXIDANT ACTIVITY OF BELL PEPPER (Cap..

Salinity is an abiotic stress that has a negative impact on plant growth and agricultural yield. The effect of co-inoculating Bacillus sp and G. monosporum on phenotypic characters, chlorophyll, polyphenol oxidase, and antioxidant enzymes such as Ascorbate peroxide (APX), Superoxide dismutase (SOD), and Catalase (CAT) in bell pepper plants was investigated under three salinity stress levels: 1.5, 7.0, and 12.5 ds/m, respectively. In comparison to control and alone salinity treated plants, co inoculation of Bacillus sp and G. monosporum (T13, T14, and T15) significantly reduced the negative effects of salt stress and enhanced plant growth, including shoot and root length, fresh and dry biomass of root and shoot under three salinity levels. In Bacillus sp. and G. monosporum-treated plants, chlorophyll content increased. In T7 (Bacillus+1.5 ds/m) treated plants, Bacillus sp alone increased APX and SOD activities. Bacillus sp. and G. monosporum in combination increased CAT activity in T13 (1.5 ds/m) treated plants. According to the findings, Bacillus sp activates APX and SOD, whereas G. monosporum activates CAT, which reduces the generation of reactive oxygen species (ROS) and protects plants from oxidative damage. Bacillus sp. in combination with G. monosporum is promising because it improves plant development and yield under salinity stress while still being environmentally benign.

Please see the link :- https://www.ikprress.org/index.php/JOGAE/article/view/2113