Bacillus sp. Uygulamasının Tuz Stresinde Kişniş (Coriandrum sativum L.)’in Çimlenmesi Üzerine Etkisi

Abstract

Coriander (Coriandrum sativum L.), one of the annual herbaceous plants widely used as a medicinal and aromatic herb, is used as flavor and aroma, to treat digestive system diseases, as antipyretic, etc. Salinity, which is one of the soil quality index parameters, is one of the most important abiotic stress factors limiting the production of agricultural products. This study examined the effect of Bacillus sp. application on germination rate (%), germination speed (days), average daily germination (days), peak and germination values of coriander at different salt (NaCl) concentrations (0, 50, 100, 150, 200 mM). It was determined that the Bacillus sp. and salt application were significant at the level of 1% in the investigated parameters and that the bacterial application minimized the negative effects of increasing salt concentrations on the germination biology. The germination rate (67%), germination speed (8.4 days), average daily germination (4.5 days), peak (2.33%), and germination values (10.5%) were obtained. It was determined that no Bacillus sp. + 50 mM salt application provided the best germination values in coriander seeds.