Impact of Various Salinity Levels and Fusarium oxysporum as Stress Factors on the Morpho-Physiological and Yield Attributes of Onion

The onion (Allium cepa L.) belongs to the family Alliaceae and has paramount importance among vegetable crops around globe. Salinity stress soil-borne fungus Fusarium oxysporum f. sp. Cepa (FOC), which is cause of basal rot, are potentially hazardous factors related yield crops. present study was conducted in CRD using three replicates vitro conditions a greenhouse investigate impact (salinity levels FOC) (T1 = Negative control; T2 Positive control (FOC); T3 EC 2.5 dS m−1; T4 3.5 T5 4.5 T6 m−1 + FOC; T7 T8 on morphological, physiological, parameters onions. Fungal biomass, condition, increased at salinity level 2–8 m−1. In greenhouse, application levels, viz. 2.5, 3.5, m−1, fungal pathogens exhibited more severe severity disease, growth, bulb compared sole stress. Overall, decreased osmotic potential, total chlorophyll content, membrane stability index, protein were assessed leaves, whereas phenolics enhanced mentioned conditions. Sugar contents reduced due pathogens, they combination FOC applications. Polyphenol oxidase (PPO) activity not altered as result pathogen infection, while peroxidase (PO) phenylalanine ammonia-lyase (PAL) enhanced, catalase (CAT) reduced. Sole along with combined PO PPO activity; contrast, CAT PAL decreased. summary, crop cultivation saline soil increases disease’s severity, caused by FOC. Furthermore, it crucial carry out field trials considering these outcomes order support strong strategy for reducing tested stresses within wider range environmental