Effects of Arbuscular Mycorrhizal Fungus (Amf) and Whey Applications on the Grapevine (Vitis Vinifera L.) Cuttings Exposed To Salt Stress

Abstract

This study was carried out to determine some morphological and physiological reactions to the application of organic bio-stimulants, arbuscular mycorrhizal fungus (AMF) and whey (W), which were used against the negative results of salt stress in the cuttings of the Ercis grapevine cultivar. The cuttings were rooted in pots filled with perlite with no drainage. Once the cuttings were rooted, the buds were formed and the nodes extended, the salt application was initiated. The budded cuttings were irrigated with 1% Hoagland Nutrient Solution added with three dif-ferent NaCl concentrations (0, 50 and 100 mmol). Moreover, AMF, W, and AMF+W were applied and the response of the budded cuttings against salt stress was monitored. As well as making analyses of macro-and microelements (P, K, Ca, Na, Mg, Fe, Mn, and Zn) in the shoots and roots, some parameters, such as shoot diameter, shoot height, root width, root length, number of leaves, fresh shoot weight, dry shoot weight, fresh root weight, dry root weight and leaf water content (LWC) were investigated, and the salt amount in the growth media was determined. At the end of the study, it was shown that AMF, W, and their combination (AMF + W), which had been applied against the physiological and morphological changes induced by salt stress and its adverse effects, had a positive effect on the majority of the parameters compared to the con-trol group. Moreover, it was demonstrated that the use of AMF and W in the context of sustain-able viticulture would be beneficial in terms of promoting the rooting and development of cut- tings and protecting the plants against soil salinity that creates abiotic stress.