Using phosphorus-dissolving microorganisms for quinoa quality enhancement: effects on root and leaf traits and nutrient composition of quinoa seedlings in coastal wetlands

Quinoa (Chenopodium quinoa Willd) is rich in protein and dietary fiber, both of which are safe and healthy. In-depth research is being conducted on the nutritional components of quinoa. We explore the effects of phosphorus-solubilizing microorganisms on the root and leaf traits, protein content, biomass, and nutritional elements of quinoa. This study added different phosphorus-solubilizing microbial agents to quinoa grown in saline alkali soil (blank control, CK group; Kaiduo explosive root (arbuscular mycorrhizal fungi, AMF) was applied alone, K group; and compound application of Kaiduo explosive root and dephosphorizing bacteria (KJ group), analyzing their effects on the root and leaf traits, protein content, biomass, and nutritional elements of quinoa. The results revealed that the combined application of AMF and dephosphorylating bacteria can (a) promote the root and leaf development of quinoa, (b) increase the fresh weight and dry weight of quinoa, and (c) increase the protein content and nutrient elements such as iron and potassium in quinoa. The conclusion is that the addition of dephosphorylating microorganisms can improve the quality of quinoa and popularize the cultivation of quinoa in coastal wetlands.