Selected Beneficial Microbes Alleviate Salinity Stress in Hydroponic Lettuce and Pak Choi

Abstract

Hydroponics is widely used in greenhouse and vertical farming production because these facilities can precisely control environmental conditions such as lighting, temperature, and vapor pressure deficit. However, the fertilizer solutions have a short life span, and they often do not have adequate microbial populations to enhance plant growth. Previous studies have shown the potential of beneficial microbes to promote plant production and alleviate abiotic and biotic stressors in the field, and studies on their use in controlled environments such as greenhouses and vertical farms are limited in the literature. In this study, we selected several plant growth promoting microbes (PGPMs) and tested their effects on alleviating salinity stress in ‘Rex’ lettuce (Lactuca sativa) and ‘Red Pac’ pak choi (Brassica chinensis) grown in deep water culture hydroponics. Our goal was to use one stressor, salinity, that induces profound symptoms in plant morphology. A three-cycle study was conducted using five PGPMs [Bacillus, Glomus, Lactobacillus, Trichoderma, and Bacillus/Pseudomonas/Trichoderma (B/P/T) mix] and two salinity levels [no salinity and salinity treatment, with 120 mM, 40 mM, and 80 mM sodium chloride (NaCl) solution used for the first, second, and third cycles, respectively]. We measured the effects of PGPMs and salinity on plant growth and quality and the solution pH and electrical conductivity (EC). Salinity stress decreased lettuce and pak choi leaf area and shoot fresh weight and increased plant leaf chlorophyll and anthocyanin contents with increased solution EC. Under high-salinity stress (120 mM NaCl), the addition of Trichoderma reduced pak choi leaf area and fresh weight but increased solution pH, whereas under low salinity stress (40 mM NaCl), Trichoderma increased pak choi leaf chlorophyll content. Under moderate-salinity stress (80 mM NaCl) condition, the addition of Glomus sp. increased lettuce fresh weight and leaf area, and B/P/T mix increased pak choi leaf area. In conclusion, using the selected PGPMs in low to moderate-salinity stress could increase lettuce and pak choi growth and quality parameters. These results have some practical applications in the future when more saline water is used for production.