Abstract
In Peru, almost 50% of the national agricultural products come from the coast, highlighting the production of avocado. Much of this area has saline soils. Beneficial microorganisms can favorably contribute to mitigating the effect of salinity on crops. Two trials were carried out with var. Zutano to evaluate the role of native rhizobacteria and two Glomeromycota fungi, one from a fallow (GFI) and the other from a saline soil (GWI), in mitigating salinity in avocado: (i) the effect of plant growth promoting rhizobacteria, and (ii) the effect of inoculation with mycorrhizal fungi on salt stress tolerance. Rhizobacteria P. plecoglissicida, and B. subtilis contributed to decrease the accumulation of chlorine, potassium and sodium in roots, compared to the uninoculated control, while contributing to the accumulation of potassium in the leaves. Mycorrhizae increased the accumulation of sodium, potassium, and chlorine ions in the leaves at a low saline level. GWI decreased the accumulation of sodium in the leaves compared to the control (1.5 g NaCl without mycorrhizae) and was more efficient than GFI in increasing the accumulation of potassium in leaves and reducing chlorine root accumulation. The beneficial microorganisms tested are promising in the mitigation of salt stress in avocado.