Actinobacterial and fungal strain-enriched wheat straw as an effective strategy for alleviating the effect of salinity stress on soil chemical and biochemical properties

Sadeghi, Elham; Ghorbani Nasrabadi, Reza; Movahedi, Seyed Alireza; Etesami, Hassan

doi:10.1186/s40538-022-00356-6

Chemical and Biological Technologies in Agriculture

Table 1 Effects of different treatments on EC, pH and soil nutrients

From: Actinobacterial and fungal strain-enriched wheat straw as an effective strategy for alleviating the effect of salinity stress on soil chemical and biochemical properties

Treatment	Incubation time (day)			Incubation time (day)
	30	60	90	30	60	90
	pH			EC (dS m⁻¹)
Control	7.58 ± 0.03^Ac	7.56 ± 0.01^Ab	7.57 ± 0.01^Ab	1.01 ± 0.01^Ad	1.00 ± 0.02^Ad	1.01 ± 0.01^Ad
M1	7.15 ± 0.01^Bf	7.29 ± 0.04^Ac	7.28 ± 0.03^Ac	0.90 ± 0.01^Ae	0.85 ± 0.02^Be	0.84 ± 0.03^Be
M2	7.15 ± 0.04^Bf	7.25 ± 0.01^Ad	7.25 ± 0.04^Ad	0.87 ± 0.03^Ae	0.85 ± 0.01^Ae	0.82 ± 0.02^Be
M3	7.10 ± 0.01^Cf	7.21 ± 0.04^Bf	7.25 ± 0.03^Ad	0.88 ± 0.03^Ae	0.80 ± 0.03^Be	0.78 ± 0.03^Be
R	7.45 ± 0.01^Ad	7.28 ± 0.02^Bc	7.21 ± 0.01^Ce	1.12 ± 0.04^Ac	1.12 ± 0.01^Ac	1.09 ± 0.02^Bc
S1	7.70 ± 0.01^Bb	7.75 ± 0.03^Aa	7.76 ± 0.04^Aa	8.07 ± 0.02^Cb	8.17 ± 0.03^Bb	8.21 ± 0.01^Ab
S2	7.74 ± 0.02^Ba	7.76 ± 0.01^Aa	7.78 ± 0.03^Aa	15.1 ± 0.04^Ba	15.1 ± 0.02^Ba	15.3 ± 0.03^Aa
	TN (g kg⁻¹)			P_ava (mg kg⁻¹)
Control	0.60 ± 0.06^Bb	0.66 ± 0.02^Ad	0.65 ± 0.04^Ae	10.6 ± 0.18^Ad	10.6 ± 0.21^Ae	10.4 ± 0.11^Be
M1	0.44 ± 0.06^Bf	0.80 ± 0.03^Ab	0.81 ± 0.04^Ad	10.8 ± 0.32^Bd	11.1 ± 0.20^Ad	10.9 ± 0.18^Bd
M2	0.48 ± 0.05^Be	0.85 ± 0.03^Ab	0.86 ± 0.03^Ac	11.3 ± 0.15^Bc	11.7 ± 0.16^Ac	11.4 ± 0.21^Bc
M3	0.38 ± 0.02^Bf	0.90 ± 0.04^Aa	0.89 ± 0.06^Ab	11.6 ± 0.34^Cb	12.0 ± 0.20^Ab	11.8 ± 0.15^Bb
R	0.63 ± 0.03^Ca	0.78 ± 0.01^Bc	0.91 ± 0.02^Aa	14.1 ± 0.18^Ca	15.5 ± 0.11^Aa	15.0 ± 0.12^Ba
S1	0.52 ± 0.05^Bc	0.61 ± 0.02^Ae	0.63 ± 0.01^Ae	9.18 ± 0.28^Ae	9.12 ± 0.22^Bf	8.90 ± 0.17^Cf
S2	0.50 ± 0.02^Bd	0.55 ± 0.03^Af	0.56 ± 0.04^Af	8.52 ± 0.10^Af	8.28 ± 0.19^Bg	8.00 ± 0.11^Cg
	K_ava (mg kg⁻¹)			DOC (mg kg⁻¹)
Control	429 ± 0.4^Ad	429 ± 0.6^Ad	423 ± 0.3^Bd	77.8 ± 0.26^Ab	63.1 ± 0.16^Bb	59.9 ± 0.12^Cb
M1	448 ± 0.3^Ac	437 ± 0.1^Bc	432 ± 0.1^Cc	75.5 ± 0.14^Ac	61.6 ± 0.17^Bc	50.9 ± 0.16^Cc
M2	450 ± 0.3^Ac	439 ± 0.2^Bc	434 ± 0.3^Cc	75.9 ± 0.18^Ac	61.9 ± 0.10^Bc	52.0 ± 0.15^Cc
M3	464 ± 0.4^Ab	458 ± 0.1^Bb	441 ± 0.3^Cb	76.5 ± 0.21^Ac	59.7 ± 0.12^Bd	47.3 ± 0.15^Cd
R	481 ± 0.4^Aa	470 ± 0.4^Ba	452 ± 0.2^Ca	88.2 ± 0.23^Aa	81.4 ± 0.13^Ba	69.5 ± 0.11^Ca
S1	427 ± 0.3^Ad	408 ± 0.4^Be	400 ± 0.4^Ce	55.6 ± 0.17^Ad	43.9 ± 0.15^Be	41.6 ± 0.09^Ce
S2	428 ± 0.4^Ad	401 ± 0.2^Bf	396 ± 0.1^Ce	32.4 ± 0.11^Ae	33.4 ± 0.13^Bf	29.2 ± 0.15^Cf

Control, (S0M0R0); M1, P. ostreatus; M2, S. chartreusis; M3, mixture of P. ostreatus and S. chartreusis; R, wheat residue; S1, 8 dS m⁻¹; S2, 15 dS m⁻¹. Within each column the means sharing similar lowercase letters do not have significant differences among treatments at 5% level according to the LSD test. Within each row the means sharing similar uppercase letters do not have significant differences at 5% level between different sampling times at 5% level according to the LSD test. Values are the mean ± standard error of the mean (n = 3)

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