Response of Anethum graveolens L. to mycorrhiza symbiosis at different salinity levels

To investigate the effect of mycorrhiza inoculation on increasing the resistance of medicinal plant dill (Anethum graveolens L.) to salinity stress, a factorial experiment was conducted in a randomized complete block design with three replications at the research greenhouse of Imam Khomeini International University, Qazvin province, Iran. The first factor was ecotype at two levels (Isfahan and Varamin), the second factor was salinity at three levels (0, 5 and 10 dS/m), and the third factor was mycorrhiza at three levels (0, 75 and 150 g fungi). The results showed that mycorrhizal inoculation improved all the quantitative traits studied so that under salinity conditions, the plants inoculated with mycorrhiza showed better growth than non-inoculated plants. The highest dry weight, plant height, number of seeds plant-1, and 1000-seed weight were obtained in ecotype Isfahan, salinity level 5 dS/m and 150 g of mycorrhiza. Eleven compounds were identified in dill essential oil. The highest percentage of limonene (7.5%) was obtained from ecotype Varamin plants treated with 5 dS/m salinity and 150 g mycorrhiza. The highest percentage of carvone (86.3%) was obtained in ecotype Isfahan treated with 150 g mycorrhiza and non-salinity.