The effects of mycorrhiza on yield and some vegetative growth criteria of strawberry plants (Fragaria × Ananassa duch.) grown under salt stress conditions

Salinity is one of the most important environmental problems for agricultural production. Recently some studies showed that arbuscular mycorrhizal fungi positively influenced plant growth and development and increased the uptake of nutrients under saline conditions. This study was carried outto investigate the response of Monterey strawberry cultivar to mycorrhizal fungi (Glomus spp.) root inoculations during salinity stress under greenhouse conditions. In the research, four different salt concentrations (0, 20, 40, 80mM NaCl) were applied to growing media with and without mycorrhiza conditions. The parameters, such as leaf number, leaf area, petiole length, root length, dry matter contents in leaves, crowns and roots, fruit yield, fruit weight and Na,P and K accumulation in leaves, crowns and roots were determined. It was seen that increasing amount of salt negatively affected all parametres were observed with the control treatment. Leaf area was a significant decrease by increasing NaCl treatment with and without mycorrhiza conditions. High salinity caused an increment in Na contents of plant but plant K and P contents decreased with salinity. Finally, it is suggested that application of mycorrhize has generally positively affected examined parametres in strawberry under salinity conditions.