Effects of Mycorrhizal Fungi, Plant Growth-Promoting Bacteria, and Vermicompost on Enhance Growth Characteristics of Physalis alkekengi L.

Abstract: In recent decades, the application of biological and organic fertilizers has increased significantly to improve soil characteristics and plant growth, as well as to reduce the use of chemical fertilizers and their harmful effects. Arbuscular mycorrhizal fungi, plant-growth-promoting bacteria (PGPB), and vermicompost represent significant ecological and economic assets that enhance both the yield and quality of fruit production. A factorial experiment was conducted under controlled environmental conditions to examine the impact of mycorrhiza (both inoculated and non-inoculated), plant growth-promoting bacteria (PGPB) (non-inoculated, Azotobacter chroococcum DSM 2286, and Pseudomonas aeruginosa FG106), and vermicompost (1.5, 2.5, and 3.5 t/ha) on the traits of Physalis alkekengi L. The separate utilization of mycorrhiza, PGPB, and vermicompost resulted in favorable outcomes for various plant characteristics, including height, stem diameter, leaf area, dry weight, fruit diameter, fruit yield, photosynthetic pigments, total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity, vitamin C, total soluble solids (TSS), nitrogen, phosphorus, and potassium. The combined treatments of mycorrhizae, bacteria, and vermicompost had more positive effects on the examined traits compared to their individual application. The treatment resulted in a notable increase in total chlorophyll, fruit dry yield, and fruit TPC by 194, 90.2, and 223.7%, respectively. The co-application of mycorrhizal fungi and P. aeruginosa, together with 3.5 t/ha of vermicompost, demonstrated substantial potential for enhancing the growth, yield, and quality of P. alkekengi. The findings indicate that these treatments serve as a beneficial source of nutrients and enhance both the quantitative and qualitative yield of Physalis under greenhouse conditions. © 2025 Elsevier B.V., All rights reserved.