Impact of different mycorrhizal species and leaf extracts on nutrient content, fruit yield, and quality of Satluj Purple plum (<i>Prunus salicina</i> Lindl.)

Mycorrhizal fungi are symbiotic associations between plants and fungi that are a wonderful advantage to horticulturists. They enhance nutrient assimilation and promote overall plant growth, evaluating the impact of combining different mycorrhizal species and leaf extracts on fruit nutrients and plum quality. The present study sought to evaluate the impact of various mycorrhizal species- Oidiodendron echinulatum (MTCC No. 1356) (Oe), Rhizophagus irregularis (Strain no. MUCL57021) (Ri) and Rhizophagus fasciculatus (Strain no. OR563927) (Rf) in combination with leaf extracts (LE) on nutrient composition and quality factors of Satluj Purple plum. The study design employed a Randomized Block Design factorial arrangement with eight treatments (Control, LE- custard apple, citrus and guava leaf extracts @0.5%, Oe, OeLE, Ri, RiLE, Rf, RfLE) that had three replications. Among eight various treatments, Rf with custard apple, citrus, and guava leaf extracts (RfLE) had a beneficial effect on nutritional parameters, fruiting traits, yield, and quality traits of Satluj purple plum. Additionally, Oe with custard apple, citrus, and guava leaf extracts (OeLE) was significant following RfLE for fruit nutrient, yield, and quality determination. These mycorrhizal fungi and leaf extracts (RfLE) combinations showed enhanced nitrogen (2.83%), phosphorus (0.45%), and potassium (3.26%) absorption, indicating superior quality and nutrient content. Pearson's correlation also quantified the strength and direction of single treatments and variables, which indicated the direct and indirect effects of variables. Thus, the dual use of RfLE and leaf extract is useful not just for alleviating the nutritional value but also for enhancing the calibre of fruit quality of plum fruit.