Investigating the effect of cyanobacteria on reducing the effects of irrigation water salinity on wheat growth

This research aimed to compare the impact of two cyanobacteria on reducing the harmful effects of salinity stress on wheat under greenhouse conditions. A factorial experiment was conducted in four replications, based on a completely randomized design. The factors were the type of cyanobacteria (without cyanobacteria (control), Phormidium spp, and Anabaena spp) and different levels of irrigation water salinity (0, 3, 6, and 9 dS m-1). The results indicated that salinity negatively affected the plant's morphological characteristics, with the highest values observed in control and the lowest in the 9 dS m-1 salinity level. Also, salinity stress led to a decrease in chlorophyll amount and an increase in the proline and soluble sugars in the wheat. The results showed that both cyanobacterial strains were effective in reducing the negative effects of salinity on various characteristics of the wheat plant. Furthermore, soil inoculation with cyanobacteria increased chlorophyll, proline, and soluble sugars in the plants. The two types of cyanobacteria had different effects on reducing the adverse effects of salinity on wheat. In severe salinities, Phormidium spp. increased the root length and shoot dry weight more than Anabaena spp. On the other hand, Anabaena spp. had better performance in increasing root dry weight and root volume as well as proline content compared to other cyanobacteria. Overall, the research showed that cyanobacteria can play a positive role in reducing the negative effects of salinity on wheat. However, further investigation is needed to assess the use of cyanobacteria as a biofertilizer in field conditions.