GROWTH STIMULATION OF AKBAR VARIETY OF WHEAT IN SALINE SOIL THROUGH SALINITY TOLERANT RHIZOSPHERE BACTERIAS.

Authors

  • MALEEHA UMBER Department of Botany, Abdus Salam School of Sciences, Nusrat Jahan College Rabwah, Chenab Nagar, Pakistan
  • RASHIDA SULTANA Department of Earth Sciences, Abdus Salam School of Sciences, Nusrat Jahan College Rabwah, Chenab Nagar, Pakistan
  • JALEED S AHMAD Department of Earth Sciences, Abdus Salam School of Sciences, NusratJahan College, Rabwah
  • MIRZA NASEER AHMAD Department of Earth Sciences, Abdus Salam School of Sciences, NusratJahan College, Rabwah
  • IMAMA WASEEM Department of Earth Sciences, Abdus Salam School of Sciences, NusratJahan College, Rabwah

Abstract

Botany Department, Nusrat Jahan College, Rabwah, Chenab Nagar conducted a research activity on examining the impact of salt tolerant rhizosphere bacteria: “Halomonas” and “Bacillus” (taken from National agriculture research center “NARC” Islamabad) on “AKBAR” wheat variety (taken from AYUB Research Center Faisalabad) grown in saline soil. Saline soil of Chenab Nagar was taken and was divided into four sets of bacterial treatments before seed sowing: T0=830g soil with no bacterial mixing, T1=2x10-2 CFU/ml of each bacteria mixed with 830g soil.T2=4x10-2 CFU/ml of each bacteria mixed with 830g soil and T3=6x10-2 CFU/ml of each bacteria mixed with 830g soil in containers. All treatments had 4 replicates each. After bacterial treatments, four seeds of wheat per container were sown in all treatments and their replicates. Wheat seedlings were harvested at 31st day of sowing. After harvest wheat shoots and roots were separately grinded, centrifuged and preserved in 50mM potassium phosphate buffer. The preserved material was used for various stress physiological tests. Soil was physiochemical and microbiologically analyzed before sowing and after harvest. Data of all types of tests was statistically analyzed by R studio 7.01. Keywords: salinity, wheat, salt tolerant bacteria, physiochemical tests.

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Published

2022-08-10