EFFECT OF Bacillus sp AND Glomus monosporum ON GROWTH AND ANTIOXIDANT ACTIVITY OF BELL PEPPER (Capsicum annuum) UNDER SALINITY STRESS

Salinity is an abiotic stress that adversely affects the plant growth and crop productivity. The present study examined the effect of co inoculation of Bacillus sp and G. monosporum on phenotypic characters, chlorophyll, polyphenol oxidase and antioxidant enzymes including Ascorbate peroxide (APX), Superoxide dismutase (SOD), Catalase (CAT) under three salinity stress levels: 1.5, 7.0 and 12.5 ds/m in bell pepper plants respectively. The co inoculation of Bacillus sp and G. monosporum (T13, T14 & T15) significantly decreases the ill effects of salt stress and enhanced the plant growth including shoot and root length, fresh and dry biomass of root and shoot under three salinity levels compared with control and alone salinity treated plants. Chlorophyll content shown as increase in Bacillus sp and G. monosporum treated plants. Bacillus sp alone enhanced APX and SOD activity in T7 (Bacillus+1.5 ds/m) treated plants. Association of both Bacillus sp and G. monosporum enhanced the CAT activity in T13 (1.5 ds/m) treated plant. From the above results Bacillus sp found to trigger APX and SOD activity of Bacillus sp and G. monosporum triggers CAT activity and reduced the formation of Reactive oxygen species (ROS) and protected plants from oxidative damage. Integrative use of Bacillus sp with G. monosporum is encouraging, for its impact to enhance the plant growth and yield under salinity stress and is ecofriendly.