What question did this study set out to answer?

To investigate the density of VAM spores and their correlation with soil and plant nutrients in Pujut dryland.

July 12, 20260 citations

Test of the Number of Spores of Indigenous Arbuscular Mycorrhizal Fungi in the Pujut Dryland and Its Relationship with Soil and Plant Nutrients

Key Points

To investigate the density of VAM spores and their correlation with soil and plant nutrients in Pujut dryland.
Conducted using a Randomised Block Design with six treatments (D0-D5), each repeated four times.
Measured soil nutrients, root infection rates, and VAM spore concentrations.
The highest VAM spore density occurred in treatments D4 and D5, with 96.43% root infection.
Organic carbon content was 3.53%, soil available phosphorus was 19.88%, and plant tissue phosphorus was 0.09%.
Increased VAM spore counts were associated with higher soil nutrient content.

Abstract

The dryland area of NTB was 1,807,463 ha, with slopes greater than 15% and three wet months. NTB dryland contained a high concentration of vesicular arbuscular mycorrhiza (VAM). VAM was a type of fungus that could associate with plant roots. Plant infection by VAM involved propagules consisting of VAM spores, infested soil, and roots. VAM played an important role in the carbon and phosphate cycle, specifically. Additionally, VAM also affected the availability of phosphate nutrients by absorbing phosphate from the soil and converting it. This study aimed to determine the number of VAM spores, the extent of root infection by VAM, and their relationship to soil and plant nutrient availability. The study was conducted using a Randomised Block Design with six treatments, each repeated four times: D0, D1, D2, D3, D4, and D5. The results showed that the density of MVA spores varied, with the highest number occurring in treatments D4 and D5, which also exhibited 96.43% root infection, 3.53% organic C content, 19.88% soil available P, and 0.09% plant tissue P. The high number of MVA spores was followed by increased soil nutrient content.

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