Characterization of Mesorhizobium strains for salt tolerance and wilt control: Their potential for plant growth promotion of chickpea (Cicer arietinum L.)

DOI: 10.18805/LR-3973    | Article Id: LR-3973 | Page : 146-150
Citation :- Characterization of Mesorhizobium strains for salt tolerance and wilt control: Their potential for plant growth promotion of chickpea (Cicer arietinum L.).Legume Research-An International Journal.2020.(43):146-150
Anju Sehrawat, Aakanksha Khandelwal and Satyavir Singh Sindhu anjusehrawat90@gmail.com
Address : Department of Microbiology, CCS Haryana Agricultural University, Hisar- 125 004, Haryana, India.
Submitted Date : 7-12-2017
Accepted Date : 5-06-2018

Abstract

Mesorhizobium sp. indirectly promote the growth of plants as a biocontrol agent by inhibiting the growth of pathogens particularly Fusarium wilt of chickpea. Out of 24 Mesorhizobium isolates obtained from chickpea nodules, eight isolates showed antagonistic effect against Fusarium oxysporum. Salinity stress severely affects growth, nodulation and yield of chickpea. Mesorhizobium isolates were tested for their salt tolerance capacity at 1, 2, 4, 6 and 8% NaCl concentrations. Only two Mesorhizobium isolates MCA5 and MCA22 were found salt-tolerant upto 8% of salt concentration. Maximum increase (45.5%) in shoot dry weight was observed by inoculation of isolate MCA20 at 40 days of chickpea growth under chillum jar conditions, whereas isolate MCA23 resulted in 166.2% increase in root dry weight.  Likewise, 112.6% increase in shoot dry weight was observed on inoculation of MCA14 isolate at 80th day of observation. Further extensive research is required to understand the mechanism of potential Mesorhizobium isolates of chickpea in controlling Fusarium wilt disease and salt tolerance. Selection of mesorhizobia with twin functional traits (plant growth promoting and biocontrol agent) can be exploited as future biofertilizer in chickpea.

Keywords

Fusarium oxysporum Mesorhizobium Root dry weight Salt concentration Shoot dry weight.

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