Scientists have found a way to grow vegetables on lands unsuitable for farmers
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- Scientists have found a way to grow vegetables on lands unsuitable for farmers
A group of researchers from the University of East Anglia, led by Chinese scientist Dr. Yanfen Zheng, has discovered a natural ally of farmers in the fight against soil salinization. According to the results of the work, soil bacteria significantly increase the ability of plants to survive in conditions of high salt concentration. This was reported on June 28 by Science Daily magazine.
According to the publication, the problem of salt accumulation in agricultural lands is getting worse due to climate change, irrigation methods and sea level rise. Salinization suppresses crop growth, damages roots, and dramatically reduces yields. Scientists have found that corn, tomato and rapeseed plants attract beneficial microbes under stressful conditions, which strengthen their physical structure.
Jonathan Todd is a professor at the University of East Anglia's School of Biological Sciences and the Quadram Institute at Norwich Research Park.
Salt accumulation on agricultural land is a serious and worsening problem caused by climate change, irrigation, and rising sea levels. Salt stifles plant growth, damages roots and seriously affects the entire crop, endangering global food supplies.
The researchers found that pseudomonas bacteria gather stably around the roots of plants exposed to salt stress. Genetic analysis has shown that these microbes possess specialized genes that help them tolerate high levels of salt. During tests on soybeans both in greenhouses and in the field, the bacteria successfully colonized the roots and significantly accelerated plant growth.
According to Todd, scientists have learned that plants treated with microbes showed a stronger root system, better development, and higher yields compared to untreated plants grown on saline soils.
The discovery for scientists was the protection mechanism. Previously, it was believed that survival depended on controlling the sodium levels inside the tissues, but the bacteria did not affect the ion balance. Instead, they stimulated the plant to produce more lignin, a durable woody material that makes up the cell walls.
Jonathan Todd is a professor at the University of East Anglia's School of Biological Sciences and the Quadram Institute at Norwich Research Park.
The most amazing thing was how the bacteria helped the plants to cope with the difficulties. Instead of directly helping plants cope with salinity, the bacteria stimulated the plant to produce more of a substance called lignin. A significant increase in the lignin content was observed in the roots of plants treated with bacteria, while in some cases its concentration increased by more than 30% under salt stress conditions.
It clarifies that lignin acts as a built-in support system, strengthening tissues. Plants, deprived of the ability to produce this substance, did not benefit from the proximity of bacteria. The researchers expect that the discovery will allow the development of biological products for farming in saline areas without the use of heavy chemicals — this will become an important tool for ensuring food security in a changing climate.
Biology teacher of GBOU School No. 57, agricultural expert Timur Chernov, in an interview with Izvestia on June 23, warned about the main threats to the harvest in early summer. According to him, during this period, plants are at risk of losing their ovaries due to drought, overflow or pest attacks. The specialist stressed that maintaining a stable temperature regime, sufficient humidity and a balanced diet helps to preserve the harvest.
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