UTILIZATION OF MYCORRHIZA AND YEAST FOR PRODUCING RED CABBAGE

UTILIZATION OF MYCORRHIZA AND YEAST FOR PRODUCING RED CABBAGE

Saad Abou-El-Hassan¹ ; A. M. H. Hawash² ; M.M. El-Dolify²

and Manal M.H. Gad El-Moula²

1-    Central Lab of Organic Agriculture, Agricultural Research Center, Egypt.

2-    Central Laboratory for Agricultural Climate, Agricultural Research Center, Egypt.

* E-mail-Hawwash_Hawash78@yahoo.com

ABSTRACT

A field experiment was designed at Central Laboratory for Agricultural Climate (CLAC), Agricultural Research Center, Giza, Egypt during 20118/2019 and 20119/2020 seasons. This experiment was aimed to evaluate the effectiveness of mycorrhiza and yeast extract to produce red cabbage (Lisa F₁) under a low level of chemical fertilizers. Individual and combination treatments of arbuscular mycorrhizal fungi (AMF) and yeast extract combined with 50% of chemical fertilizers were compared with 50 and 100% of chemical fertilizers. The application of 50% chemical fertilizers + AMF + yeast extract gave the highest values of vegetative growth, yield and head properties of red cabbage. The treatment of 50% chemical fertilizers + yeast extract came in second order and produced a similar yield to the yield obtained from 100% chemical fertilizers. The plants treated by 50% chemical fertilizers only produced the lowest values of all studied traits. This study demonstrated the possibility of applying AMF and yeast extracts with the use of half dose of chemical fertilizers to produce good yield and quality of red cabbage.

Key Words: Red cabbage, arbuscular mycorrhizal fungi, yeast extract, low level of chemical fertilizers.

INTRODUCTION

Red cabbage is usually eaten fresh as an ingredient of coleslaw and mixed vegetable salads. Cabbage is a vegetable of the cruciferous family and an important source of fresh food worldwide. It is a rich source of vitamin A and C (FAO, 2000). It is known that the habit of eating cruciferous vegetables like cabbage, reduces the risk of many types of cancer, especially lung, colon, breast, ovarian and bladder cancer. Researchers have also revealed that cruciferous vegetables strengthen the heart and blood vessels (Beecher, 1994).

Fertilizer is a key part to obtain a good vegetable production, the requirement of fertilizer for vegetables is very high due to its high yielding in a short period. Accordingly, nutrition with appropriate levels of N, P and K had a major role in improving the growth and yield of vegetable crops (Jilani et al., 2009; Eifediyi and Remison, 2010; Feleafel et al., 2014 and Naik et al., 2019). However, excessive fertilizer with N, P and K leads to pollute of the agricultural ecosystem through groundwater pollution with nitrates and increased nitrate content in agricultural products, causing destructive effects on human health, as well as reducing soil fertility and activity of microorganisms (Mahdi et al., 2010). More likely, plants do not benefit from the large amounts of mineral fertilizers that are added to the soil annually. Where, about 50% of these fertilizers are lost due to atmospheric volatilization or leaching into the soil, which causes an increase in greenhouse gases, groundwater pollution and soil salinization (Simpson et al., 2011).

Arbuscular mycorrhizal fungi (AMF) establish symbiotic associations with most different plants. Fungal hyphae of mycorrhiza often penetrate within the cortex cell walls of the root to form a common root network inside and between root cells, which serve as major points of nutrient exchange between the plant and the fungus (Parniske, 2008; Smith and Read, 2008). As a consequence, mycorrhizal fungi provide the plant with soil nutrients such as N, P, K, Zn, Fe and water, in turn the fungi take from the plant a part of the products of photosynthesis (Egerton-Warburton et al., 2007; Ortas, 2012; Abdullahi and Sheriff, 2013). Importantly, mycorrhiza increases the root absorption surface, thus increasing the absorption of water and nutrients (Cavagnaro et al., 2006; Smith and Read, 2008; Wu et al., 2010 and Hameed et al., 2014). Application of AMF can compensate for the reduction in chemical fertilizers, offering a more optimal growth and yield (Solaiman et al., 2010; Ziane et al., 2017; Yusif et al., 2018; Farhan and Khalifa, 2019).

Yeast is rich in nitrogen, which is an essential nitrate for plant growth. Yeast also produces beneficial substances such as growth regulators (particularly cytokinins), amino acids and vitamins (particularly B complex) that improve plant cell division and growth, thus enhancing plant growth and productivity (Amer, 2004; El-Tohamy, et al., 2008; Mahmoud, et al., 2013; Nassef, et al., 2016 ; Abdelaal, et al., 2017). Many studies reported that application of the yeast extract led to improve growth and productivity of vegetable crops such as Tartoura (2001) on pea, El- Tohamy and El-Greadly (2007) on beans, Ahmed et al. (2011) on potato and Sarhan et al. (2011) on cucumber. Other studies reported that application of the yeast extract led to increase quality and yield of many vegetable crops such as Abou El-Nasr et al. (2001) on squash, Kabeel et al. (2005) on cucumber, Fawzy (2007) on head lettuce and Alsaady et al. (2020) on cabbage. Some studies reported that yeast played an important role in enhancing of plant nutrient status and increasing the growth of plant (Mahmoud, et al., 2013 on pea; Abou-El-Hassan and El-Batran, 2020 on sweet corn).

Therefore, this study investigated the possibility of utilizing arbuscular mycorrhizal fungi and yeast extracts to produce red cabbage under low level of chemical fertilizers.

MATERIAL AND METHODS

Field experiment on red cabbage was carried out at Central Laboratory for Agricultural Climate (CLAC), Agricultural Research Center, Giza, Egypt during 2018/2019 and 2019/2020 seasons. This experiment was performed to evaluate the effectiveness of mycorrhiza and yeast extract to produce red cabbage (Lisa F₁) under a low level of chemical fertilizers.

Plant Material

Seeds of red cabbage were sown in the nursery on first week of October in both seasons. The seeds were placed in the seedling trays, which were filled with peat moss and vermiculite 1:1 (v:v). The plants were transplanted in the field on the first week of November in both seasons. The experimental area was prepared into ridges after plowing and leveling; each plot contained three ridges of 0.6 m width and 3 m length. The transplanting were planted at a distance of 0.30 m in one row on ridge. The plants were irrigated three times a week using drip hoses (flow rate 4 l / h); physical and chemical properties of the experimental soil were presented in Table 1. The experiment was designed in complete randomized blocks with three replicates. The plot area was 5.40 m² (3 m length and 1.8 m width).

Table 1. Physical and chemical properties of the experimental soil

The Experimental Treatments

1-      100% Chemical fertilizers of N, P and K (F) as control treatment

2-      50% F

3-      50% F + arbuscular mycorrhizal fungi (AMF) as Glomus mosseae

4-      50% F + yeast extract (Y)

5-      50% F + AMF + Y

Quantities of application

The control treatment as a chemical fertilizers of N, P and K were applied as follow 51.25  kg N/fed as 250 kg ammonium sulphate (20.5% N), 31 kg P₂O₅/fed as 200 kg calcium super phosphate (15.5% P₂O₅) and 48 kg K₂O/fed as 100 kg potassium sulphate (48% K₂O). Calcium super phosphate was added as one dose during soil preparation, whereas ammonium sulphate and potassium sulphate were added at three equal portions, during soil preparation, after 3 and 6 weeks from transplanting. Arbuscular mycorrhizal fungi (Glomus mosseae) was used as mixture of vermiculite and soil (1:1) containing spores and hyphae of mycorrhiza. These fungi were placed (on 5 cm depth) into rows of planting just before cultivation the red cabbage transplanting at rate 1 kg/feddans according to Xavier and Germida (2003). Yeast extract was prepared by adding 1 kg of dry yeast with 1 liters of molasses and adding water to a volume of 20 liters. These ingredients were transported to a non-completely sealed (100 liters container) and left for 12 hours, then water was added to 100 liters final volume. Yeast extract were applied to the derange soil after one and four weeks of planting at a rate of 100 l/fed.

Table 2. Chemical analysis of activated yeast (mg/100g dry weight).

Data Recorded

After 90 days from transplanting, the plants were harvested and total yield was recorded for each plot. Three plants were randomly chosen from each plot to measure head fresh weight, stem diameter (under the first bottom leaf directly), outer leaf number, circumference and weight of head. Also, head firmness and percentage of total soluble solids (TSS) were measured by using Pressure Tester and Digital Refractometer, respectively. As well as, anthocyanin content was determined using spectrophotometer according to Geza et al. (1984). Red cabbage head content of nutrient (N, P and K) and nitrate were determined in dry matter of head. Total nitrogen, phosphorus and potassium were determined by Micro Kjeldahl, Spectrophotometer and Flame photometer respectively according to FAO (1980). Nitrate content was determined using Brucine method reported by Holty and Potworowski (1972).

Statistical analysis

Data of the two seasons were arranged and statistically analyzed by the analysis of variances according to Snedecor and Cochran (1980) with SAS software, version 2004. Treatment means were compared using Tukey test at significance level 0.05.

RESULTS AND DISCUSSION

Vegetative growth of red cabbage (head fresh weight, stem diameter and outer leaf number) in response to mycorrhiza and yeast extract in both seasons is shown in Table 3. Results showed that the treatment of mycorrhiza + yeast extract under 50% of chemical fertilizers gave the highest values in all growth characteristics of plants compared to other treatments. While, treatment of yeast extract with using 50% of chemical fertilizers came the second order without significant differences with treatment of 100% chemical fertilizers. Growth characteristics of the mycorrhiza treatment with the addition of 50% chemical fertilizers ranked third order. The lowest values in all growth characteristics were obtained from using 50% chemical fertilizers only. Enhancement in the growth of red cabbage plants with using mycorrhiza and yeast extract may be due to the role of micorrhiza in nutrient releasing and increasing the absorptive surface of roots (Cavagnaro et al., 2006; Smith and Read, 2008; Wu et al., 2010; Hameed et al., 2014). As well as the role of yeast extract in improving the vegetative growth of plant. Where, yeast extract contains high levels of nitrogen, produces beneficial substances like growth regulators (especially cytokinins), amino acids and vitamins (especially B-complex) that work to increase the division and growth of plant cells leading to improve plant growth (Tartoura, 2001; Amer, 2004; El-Tohamy and El-Greadly, 2007; Ahmed et al., 2011; Sarhan et al., 2011; Mahmoud, et al., 2013; Abdelaal, et al., 2017).

Table 3. Effect of mycorrhiza and yeast extract on vegetative growth characteristics of red cabbage plants during 2018/2019 and 2019/2020 seasons

Means followed in same column by similar letters are not statistically different at 0.05 level according to Tukey test.

F= Chemical fertilizers        AMF= Arbuscular mycorrhizal fungi (Glomus mosseae)

Y= Yeast extract                 

Effects of different treatments on yield and head characteristics of red cabbage in both seasons are presented in Table 4 and 5. The results clearly showed that treatment of 50% chemical fertilizers + AMF + yeast extract produced the highest yield per plot and feddan as well as gave the best head characteristics compared to other treatments. The treatment of 50% chemical fertilizers + yeast extract came in second order and produced a yield similar to the yield produced by 100% chemical fertilizers without significant differences between them. Whereas, the plants treated by 50% chemical fertilizers only produced the lowest values of yield and head characteristics. The superiority of 50% chemical fertilizer + AMF + yeast extract treatment in the yield and head characteristics can be attributed to its superiority in stimulating vegetable growth of plants as shown in Table 2, resulting in an increase in photosynthesis and better carbohydrate construction, thus improved yield and head characteristics of red cabbage. These results are consistent with those obtained by Solaiman et al. (2010), Ziane et al. (2017), Yusif et al. (2018) and Farhan & Khalifa(2019) on arbuscular mycorrhizal fungi; Abou El-Nasr et al. (2001), Kabeel et al. (2005), Fawzy (2007) and Alsaady et al. (2020) on yeast extract. They found that application of mycorrhiza or yeast extract lead to the production of plants better in the productivity and yield quality. 

Table 4. Effect of mycorrhiza and yeast extract on yield of red cabbage during 2018/2019 and 2019/2020 seasons

 Means followed in same column by similar letters are not statistically different at 0.05 level according to Tukey test.

Table 5. Effect of mycorrhiza and yeast extract on head characteristics of red cabbage during 2018/2019 and 2019/2020 seasons

 Means followed in same column by similar letters are not statistically different at 0.05 level according to Tukey test.

Data in Table 6 are mentioned that the highest concentration of N was found in plants that treated by 100% chemical fertilizers compared to other treatments followed by 50% chemical fertilizers + yeast extract with or without AMF. While, P and K contents of plants were the highest with treatment of 50% chemical fertilizers + AMF + yeast extract followed by 100% chemical fertilizers. On the other hand, the lowest concentrations of N, P and K in plants treated by 50% chemical fertilizers only. There were not significant differences in P content of plants between treatments of 100% chemical fertilizers and 50% chemical fertilizers + AMF, as well as no significant differences in K content of plants between treatments of 100% chemical fertilizers and 50% chemical fertilizers + yeast extract. The high N content of plants that treated by 100% chemical fertilizers might be due to N chemical fertilizer is easy decomposition, so the plants absorb N from it in large quantities. These results are in agreement with those obtained by Singh & Chauhan (2009) and Mitova & Stancheva (2013). The enhancement of nutrient contents in plants that treated by of 50% chemical fertilizers + AMF + yeast extract might be due to the role of micorrhiza in nutrient releasing, especially phosphorus and expanding the absorptive area of roots from soil nutrients (Wu et al., 2010; Hameed et al., 2014). As well as, yeast extract contains high levels of nitrogen, produces beneficial substances like growth regulators, amino acids and vitamins (Amer, 2004; El-Tohamy, et al., 2008; Mahmoud, et al., 2013; Abdelaal, et al., 2017). All these beneficial effects improved vegetative growth and nutrient uptake, thus increasing the plant's nutrient content. These results are in harmony with those obtained by Hart et al. (2015), Hijri (2016), Bona et al. and Chen et al. (2017) on arbuscular mycorrhizal fungi, Mahmoud et al. (2013), Abdelaal et al.  (2017) and Abou-El-Hassan & El-Batran (2020) on yeast extract. They found that application of mycorrhiza or yeast extract lead to the production of plants vigor growth and higher nutrient uptake.

Table 6. Effect of mycorrhiza and yeast extract on nutritional status of red cabbage plants during 2018/2019 and 2019/2020 seasons

Means followed in same column by similar letters are not statistically different at 0.05 level according to Tukey test.

Data in Table 7 have illustrated the effects of different treatments on head compositions of red cabbage in two seasons. The results indicated that application of 50% chemical fertilizers + AMF + yeast extract increased head compositions of TSS and anthocyanin compared to other treatments without significant differences with the treatment of 100% chemical fertilizers in the TSS content of the head. This result may be attributed to the positive role of mycorrhiza and yeast extract in improving vegetable growth (Table 2) and nutritional status (Table 3) of red cabbage plants, which led to increase photosynthesis products that translocation to cabbage heads. These results are in harmony with those reveled by Hart et al. (2015), Hijri (2016), Bona et al. and Chen et al. (2017) on arbuscular mycorrhizal fungi, as well as are consistent with those reported by El-Tohamy et al. (2008), Mahmoud et al. (2013) and Abdelaal et al.  (2017) on yeast extract. Concerning nitrate content in red cabbage heads in both seasons; all treatments treated with 50% chemical fertilizers reduced NO₃ content of red cabbage heads significantly compared to 100% chemical fertilizers treatment. This may be attributed to the lack of nitrogen availability, which reduced the accumulation of nitrate in the cabbage heads, while the high nitrogen availability led to an increase in the accumulation of nitrate. In the same vein, the reduction of chemical nitrogen fertilizer led to decrease nitrate accumulation in heads of lettuce (Abou-El-Hassan & Desoky 2013; Shahein et al., 2013) and red cabbage (Abou-El-Hassan and El-Shinawy, 2015).

Table 7. Effect of mycorrhiza and yeast extract on the head composition of red cabbage during 2018/2019 and 2019/2020 seasons

 Means followed in same column by similar letters are not statistically different at 0.05 level according to Tukey test.

CONCLUSION

It could be concluded possibility applying AMF and yeast extracts with the use of half dose of chemical fertilizers to produce good yield and quality of red cabbage.

ACKNOWLEDGEMENTS

This work has been supported by Central Laboratory of Organic Agriculture (CLOA), Central Laboratory for Agricultural Climate (CLAC), Agricultural Research Center.

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الإستفادة من الميکورهيزا والخميرة لإنتاج الکرنب الأحمر

سـعد أبو الحسـن عبد العزيز¹  – أحمد محمود حسن حواش² –

محمد رشاد مصطفى الضليفى²  –  منال محمد حسنى عبد المولى²

1-     المعمل المرکزى للزراعة العضوية– مرکز البحوث الزراعية – الجيزة – مصر.

2-     المعمل المرکزى للمناخ الزراعى – مرکز البحوث الزراعية – الجيزة – مصر.

أجريت تجربة حقلية  في المعمل المرکزي للمناخ الزراعي (CLAC) ، مرکز البحوث الزراعية ، الجيزة ، مصر خلال موسمي 20118/2019 و 20119/2020. تهدف هذه التجربة إلى تقييم فعالية فطريات الميکورهيزا ومستخلص الخميرة لإنتاج الکرنب الأحمر (هجين ليزا) تحت مستوى منخفض من الأسمدة الکيماوية. تمت مقارنة معاملات فردية ومجتمعة من فطريات الميکورهيزا  ومستخلص الخميرة بالاضافة الى 50٪ من الأسمدة الکيماوية مع إستخدام 50٪ و 100٪ من الأسمدة الکيماوية.

أعطت إضافة 50٪ من الأسمدة الکيماوية + فطريات الميکورهيزا + مستخلص الخميرة أعلى القيم من النمو الخضري والمحصول وخصائص الرأس للکرنب الأحمر. وجاءت معاملة 50٪ من الأسمدة الکيماوية + مستخلص الخميرة في المرتبة الثانية وأنتجت محصولاً مشابهًا للمحصول المتحصل عليه من 100٪  أسمدة کيماوية دون وجود فروق معنوية بينهما. النباتات التي عوملت بنسبة 50٪ من الأسمدة الکيماوية فقط أنتجت أقل القيم فى جميع الصفات المدروسة. أوضحت هذه الدراسة إمکانية تطبيق فطريات الميکورهيزا  ومستخلص الخميرة  مع إستخدام نصف جرعة الأسمدة الکيماوية لإنتاج محصول جيد وذو جودة عالية من الکرنب الأحمر.