Effect of Glomus intraradices Fungus on Enzymatic Activities and Growth Condition of Seven Wheat Genotypes

Use of biological products such as mycorrhizal fungi species, in order to provide part of the plant's essential elements, especially phosphorus, is one of the essential and useful solutions for improving plant growth conditions. In this research, the mycorrhizal reaction of seven different wheat varieties to Glomus interaradices species was assayed in randomized complete block design with four replications in the greenhouse. Growth conditions and also the effect of fungi on the growth condition and level of some antioxidant enzymes were evaluated. Macroscopic examination on roots of mycorrhizal plants and comparison with non-mycorrhizal plants showed a high percentage of root mycorrhization in wild wheat Ageilops tauchii. The lowest increase of root mycorrhization was determined in bread wheat cultivars. The highest levels of superoxide dismutase, peroxidase and polyphenol oxidase enzymes were observed in Tajan, Narin and Hana cultivars all of which are modern wheat cultivars. According to these data, it can be concluded that root mycorrhization, although it is dependent on the genetic and ploidy nature of wheat, cannot directly increase the enzymatic responses of the plant. So, increase in antioxidant enzymes did not directly correlate with the percentage of root mycorrhization in different varieties of wheat.