Unleashing the Power of Fungi: Utilizing the Arbuscular Mycorrhizal Fungi <i>Rhizophagus clarus</i> to Mitigate Salinity Stress and Boost Cowpea Bean Productivity for Food Security

Abstract

The increasing demands for food, driven by shrinking arable land areas and a growing population, underscore the need for innovative agricultural practices to mitigate the effects of soil degradation due to salinity and promote food security, particularly in regions heavily impacted by salinity. In this study, we investigated the effects of inoculating the arbuscular mycorrhizal fungus (AMF) Rhizophagus clarus on the productivity of Vigna unguiculata cv. BRS Imponente plants in response to salinity (0, 25, 50, 75, and 100 mM). We found that NaCl concentrations ≥ 50 mM were phytotoxic, reducing plant growth and productivity. However, inoculation with AMF reduced plant oxidative stress (hydrogen peroxide concentration and lipid peroxidation) and ionic stress (Na+/K+ ratio). Inoculated plants exhibited increased antioxidant enzyme activity (ascorbate peroxidase and catalase), higher P and K concentrations, and lower Na concentrations in their leaves. As a result, salt did not interfere with grain production in the AMF-inoculated plants. For the first time, we demonstrate that inoculation with R. clarus can counteract the harmful effects of NaCl in V. unguiculata plants, ensuring their grain yields. Therefore, amid the escalating soil salinization globally, the AMF R. clarus emerges as a practical approach to ensure cowpea yields and enhance production in deteriorating agricultural lands, especially in saline areas. This can significantly contribute to promoting food security.

Keywords

• NaCl
• ionic stress
• plant nutrition
• symbiosis
• antioxidants