Influence of Mycorrhizal Symbiosis on the Uptake of Nutrients in some Commercial Genotypes of Almond in a Sandy Loam Soil

Mycorrhizal symbiosis is one of the most important beneficial interactions in terrestrial ecosystems. The positive effects of mycorrhizal symbiosis on the growth, physiology, and ecology of various plants are already recognized. However, the symbiotic relations between mycorrhizal fungi and almond with regard to nutrient uptake by this plant have not yet been explored and studied in Iran. To examine the effects of mycorrhizal inoculation on nutrient uptake by economically important native almond genotypes in Chaharmahal va Bakhtiary Province, a factorial experiment consisting of a randomized complete design with three factors: almond genotypes (Mamaei, Rabee, Talkh, Sefid), phosphorus levels (0 and 150 kg P ha-1), and mycorrhizal treatment (almond inoculated with Glomus intraradices, Glomus mosseae and without inoculation) with three replications was conducted under greenhouse conditions for 4 months. Results showed that the concentrations and uptake of immobile nutrients such as P and Zn in both root and shoot of the plant were increased in mycorrhizal almond, whereas N, Fe, and Mn concentrations showed the reverse trends in the shoot part with an increase or no significant change in their uptake. Phosphorus and Zn concentrations in plant roots were increased, whereas root Cu and K concentrations did not show significant differences between mycorrhizal and non-mycorrhizal plants. Almond genotypes indicated significant differences in nutrient uptake, but the quantity and trend of uptake varied greatly among the nutrients. Results revealed that there was no significant difference between the two fungal species in affecting almond nutrition. Briefly, results imply that the influence of mycorrhizal fungi on almond nutrition may be different and much depends upon the elements involved and their distribution between the above and below ground components of almond, while fungal species had similar effects.