The effect of mulching materials on the arbuscular mycorrhiza fungi root colonisation, peroxidase activity, and chlorophyll content in Lactuca sativa

Abstract

Lettuce is one of our most important leaf vegetables that can be cultivated safely in organic farming, which is not only pesticide-free, but also aims to maintain and stimulate the presence of naturally occurring beneficial organisms, such as algae, mosses, bacteria, or arbuscular mycorrhiza (AM) fungi. These organisms are all beneficial for soil life and nutrient decomposition. The positive effects of beneficial microorganisms could be enhanced by mulching which is a widely used practice in organic farming. Mulching may also increase soil nutrient substance after decomposition and inhibit weed growth. In our experiment, we sought to determine the effect of different mulching techniques (alfalfa, rye, black foil) on AM root colonisation, leaf chlorophyll (Chl) content, and on peroxidase (POD) activity in Lactuca sativa plants and observe whether there are correlations between these parameters. Results show natural mulching has a positive effect on mycorrhiza fungi root colonisation and therefore lowers the stress in lettuce plant. On the other hand, there was no significant correlation between root colonisation and Chl content. As POD enzymes are directly linked to enzymatic browning, the high colonisation rate of AM may consequently lower post-harvest browning in lettuce.

Keywords

• arbuscular mycorrhiza
• chlorophyll
• lactuca sativa
• lettuce
• organic farming
• peroxidase
• stress