Application of Trichoderma viride and Bacillus subtilis Leads to Changes in Antioxidant Enzymes, Proline, and Lipid Peroxidation under Salinity Stress in Chickpea (Cicer arietinum L.)

Abstract

The study was carried out to evaluate the influence of application of Trichoderma viride and Bacillus subtilis on antioxidant enzymes, proline and lipid peroxidation to decrease the impact of salinity stress on chickpea (Cicer arietinum L.), a salinity sensitive crop. A pot experiment was conducted with contrasting set of genotypes (tolerant vs. sensitive) under salinity stress compared to control soil conditions in completely randomized design with three replications. Microbial inoculation was done through seed priming and application to soil at 20 days after sowing (DAS). Content of antioxidant enzymes, proline, and lipid peroxidation were assessed in leaves at flowering stage. Results showed that antioxidant enzymes viz., catalase, peroxidase, and superoxide dismutase were significantly increased under salinity stress compared to control condition and they were further increased with application of microbes either as seed priming alone or in combination with soil application at 20 DAS in both the genotypes under saline as well as control conditions. The content of lipid peroxidation increased significantly under salinity stress, and it was stronger pronounced in sensitive genotype while the lipid peroxidation content was decreased by application of microbes. Proline content increased under salinity stress, and it was further enhanced by the microbial inoculation. The study thus conclusively proved that Bacillus subtilis and Trichoderma viride positively increased content of antioxidant enzymes, proline, and lipid peroxidation in leaves of chickpea grown under salinity stress conditions. The best microbe species was Trichoderma viride as seed priming plus soil application. This can be an important additional approach to decrease the impact of salinity stress on chickpea crop.