Alleviation of the adverse effects of NaCl stress on tomato seedlings (Solanum lycopersicum L.) by Trichoderma viride through the antioxidative defense system.

Background: Trichoderma viride are well known for their biocontrol capabilities, but little is known about how they stimulate plant development and increase their resistance to salt stress. One of the main abiotic factors limiting crop development and yield is salt stress. Therefore, the purpose of this work was to ascertain how NaCl effects on T. viride growth as well as on the seedlings morphological and physio-biochemical parameters of tomato (Solanum lycopersicum L.) under plate culture conditions. Additionally, a pot experiment was conducted to determine how T. viride affected the development characteristics of tomato plants subjected to various salt concentrations (50 and 100 mM NaCl). T. viride's contribution to tomato seedling stress tolerance was also closely examined.

Results: Results showed that 100 mM NaCl decreased the colony diameter of T. viride by 13.4% compared to the control. Under plate and greenhouse conditions, tomato seedlings exposed to salt exposure exhibited an overall decline in growth. Also, a reduction in relative water content (RWC) and protein contents occurred under salt stress. At the same time, increases were found in proline, total phenolics, flavonoids, H₂O₂ content, malondialdehyde, likewise the activities of peroxidase (POD), catalase (CAT), polyphenol oxidase (PPO), and ascorbate peroxidase (APX) enzymes. Even though, with T. viride application, the salt negative effects on both morphological and physio-biochemical parameters were mitigated to a greater extent. T. viride increased proline and total antioxidant capacity (TAC) in tomato seedlings at 100 mM NaCl by an average of 20.66 and 43.82% compared to their comparable control. T. viride increased the activities of CAT, PPO, and APX enzymes by 74.6, 58.48, and 61.61% at 50 mM NaCl compared to non-saline control seedlings. As well, T. viride decreased MDA and H₂O₂ contents by an average of 14 and 24.8% in tomato seedlings at 50 mM NaCl compared to their comparable control. Also, under 100 mM NaCl, the T. viride-treated tomato seedlings showed increased total phenolics (17.85%) and flavonoids (33.17%) compared to non- treated one.

Conclusion: Hence, our research sheds new insight on the pathways by which T. viride can boost tomato seedling tolerance to salt stress at morphological and physio-biochemical levels by activating both enzymatic and non-enzymatic antioxidant defense systems.