Influence of Glomus mosseae mycorrhizal fungus on growth, Phenolic compounds and antioxidant enzymes activity of Pistachio(Pistacia vera) under Copper stress

One of the most suitable methods for reducing the effects of copper (Cu) stress is the use of mycorrhizal fungus. This research was conducted to study the effect of Glomus mosseae mycorrhizal fungus on growth and some physiological parameters of pistachio (Pistacia vera) in response to increasing soil Cu concentration. The experiment was carried out as factorial in a completely randomized design with three levels of Cu (0, 300, 600 mg/L CuNO3) and two levels of mycorrhizal inoculation (inoculated and non-inoculated). According to the results, the mycorrhizal colonization percentage was significantly higher in the control than the Cu treatments. In all plants treated with Cu, the length and dry weight of the roots and shoots of mycorrhizal plants were higher than non-mycorrhizal plants. Cu stress also reduced the content of chlorophyll a and b, carotenoids, total protein, phosphorus concentration, total sugars, proline and phenolic compounds, but mycorrhizal symbiosis leads to significant increase of these parameters. Cu stress increased the peroxidation of lipids, malondialdehyde (MDA), hydrogen peroxide (H2O2), peroxidase (POD), ascorbate peroxidase (APX) and superoxide dismutase (SOD) in all plants. However, the levels of MDA, H2O2 and catalase (CAT) in mycorrhizal plants were significantly lower than non-mycorrhizal plants. According to the results the amount of Cu transferred from roots to stems(Translocated Factor) in pistachio ,regardless of mycorrhizal colonization, was less than one (TF≤1) and the Biococentration factor  was greater than one (BCF ≥ 1), so pistachio can be a Cu stabilizer and symbiosis with Glomus mosseae caused the accumulation of more Cu in the roots.