Mixed consortium of microbial inoculants improves yield and essential oil profile of coriander
Yükleniyor...
Dosyalar
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Society of Bioscience Bioengineering Japan
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Coriander (Coriandrum sativum L.), one of the oldest spice plants globally, has wide usage, mainly owing to its essential oil content. This study investigated the effects of rhizobacteria, mycorrhizae, and their combination on the yield and essential oil profile of coriander. The treatments resulted in statistically higher yield properties and essential oil values than the control. The effects of the microorganism treatments on the yield characteristics were not statisti-cally different. However, the treatments significantly affected the essential oil content and yield. While the arbuscular mycorrhizal fungi and combined application of the microorganisms were statistically equal, arbuscular mycorrhizal fungi had a higher value in essential oil content and yield by 0.75% and 11.8 L haL1, respectively. The combined appli-cation resulted in higher values of linalool (9.47%) and g-terpinene (6.75%), the components with the highest rate in the essential oil composition. The principal component analysis highlighted the importance of the combined application on the crucial components. In the light of the results, beneficial microorganism treatments were considered significant for yield and essential oil enhancement. Therefore, the wide use of these treatments will highly contribute to coriander cultivation.(c) 2022, The Society for Biotechnology, Japan. All rights reserved.
Açıklama
Anahtar Kelimeler
Arbuscular Mycorrhizal Fungi, Plant Growth-Promoting Rhizobacteria, Secondary Metabolites, Ocimum-Basilicum L., Sativum L., Bioactive Properties
Kaynak
Journal of Bioscience and Bioengineering
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
134
Sayı
5
Künye
Yilmaz, A. (2022). Mixed consortium of microbial inoculants improves yield and essential oil profile of coriander. Journal of bioscience and bioengineering, 134(5), 462-470.
