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INFLUENCE OF SULPHUR AND IRON OXIDIZING BACTERIA ON IMPROVING ENVIRONMENT FRIENDLY NUTRIENT BIO AVAILABILITY FOR STRAWBERRY

. SYED ZIA UL HASAN, IMRAN HASSAN, MUHAMMAD AZAM KHAN, GHULAM JILANI, NOMAN SHAKOOR AND MUHAMMAD AJMAL BASHIR


Abstract

Iron is vital for plant growth and development however it accessibility is limited by various factors. The availability of iron in accessible form is crucial which is normally done with chemical chelates. These chelates make iron available but on other hand being highly stable they cause drinking water pollution threats. Sulphur is also another important element needed for plant growth. Recent studies showed positive influence of soil microorganisms on improving the fruit quality features. Thiobacillus thiooxidans are well though as soil amendments for improving the availability of macro and micronutrients such as Sulphur Iron, Zinc and Phosphorus. Thiobacillus ferrooxidans are vital for improving the iron availability in Soil. Objective of this study was to study the impact of bacteria in improving the nutrient availability in soil. The impact of bacteria on was evaluated by measuring the yield, fruit weight and sugars contents of strawberry fruits. The study showed that bacteria are effective soil amendments and the combination of two bacteria facilitated the availability and uptake of nutrient by plant in calcareous soils.  The results showed that the solubility of iron is improved by the sulphur and iron oxidizing bacteria. It is also concluded that utilization of soil microorganisms can help facilitate in reducing the chemical fertilizer use maintaining the fruit quality. In addition to that it can bring environmental, economic and human health benefits leading to increased sustainability.

Keywords: Sulphur oxidizing bacteria, iron oxidizing bacteria, Strawberry

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