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Home > Archives > Volume 20, No 8 (2022) > Article

DOI: 10.14704/nq.2022.20.8.NQ44900

The efficiency of Azotobacter and Mycorrhizal fungi locally isolated and its effect on some chemical and biological soil properties of maize (Zea mays L.) irrigated with saline water

Muayid Abraham Ali, Zainab Kadhim Hassan, Kadhim Hassan Huthily

Abstract

A field experiment was carried out during the growing season 2021 at agricultural research station of the college of Agriculture - University of Basrah , to evaluate the efficiency of biofertilizers of Azotobacter and Mycorrhizae ( locally isolated) and compare it with ready-made biofertilizer on some chemical and biological soil properties of maize irrigated with various levels of salinity (2, 4 and 8 dS m-1 ) and nine treatments of fertilization: B0 (control: without bio or mineral fertilizer), B1 (locally isolated of Azotobacter chroococcum:LA), B2 (locally isolated of Mycorrhizae: Glomus spp.:LM), B3 (LA + LM), B4 (LA + LM and 50% of the fertilizer recommendation:FR , B5 (ready- made Azotobacter:RA + ready-made Mycorrhiza:RM and 50% FR), B6 (LA+ LM and75% FR), B7 (RA+ RM +75% FR) and M (100% FR). The experiment was designed as a factorial experiment using the randomized complete block design (R.C.B.D.) with three replications by arranging split-plot , where the salinity levels were added in the main plots and the fertilizer levels in the sub-plots. The results showed that addition of bio-fertilization led to a significant effect in both reducing soil salinity (4.55 dS m-1 ) and a pH of (7.59), also increase the number of azotobacter (70.39x104 cfu g -1 soil) , colonization of mycorrhizae (60.81%) and the residual of NPK nutrients in the soil (82.97, 22.18, 284.73 mg kg-1 ) respectively compared to control . The best results showed when using the bio-fertilizer (A. chroococcum+Glomus spp.)locally isolated with 75% FR. while the high salinity of irrigation water led to decrease in most of the all the above-mentioned parameters .

Keywords

Biofertilizers, salinity, Mycorrhiza, Azotobacter

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