Date Received: 14-04-2025 / Date Accepted: 31-07-2025 / Date Published: 31-07-2025
The objective of the study was to evaluate the effects of liquid and dry purple non sulfur bacteria preparations added seed soaking on seed germination, seedling growth and tolerance under salt stress. To gain this aim, several approaches such as evaluating germination stimulation ability, evaluating the effect of the preparation on the development of shoots and roots, evaluating the salt tolerance of seedlings, and biological statistical processing methods. The results showed that: adding liquid and solid purple non sulfur bacteria preparations increased the germination rate of ST25 rice seeds from 1.2-2.5 % and BT7KBL-02 from 1.2-1.7% compared with the uninoculated control. Moreover, the purple non sulfur bacteria preparation helped stimulate the length of the radicle and shoot, in which the radicle length was 1.41-1.45 times longer, the shoot length was 1.50-1.53 times longer than the control for ST25 rice variety, the radicle length was 1.6-1.65 times longer, the shoot length was 1.47-1.67 times longer than the control for BT7KBL-02 rice variety. At the seedling stage, the experimental formulas continued to develop better than the control, the root length was 1.36-1.41 times longer, the shoot length was 1.16-1.3 times longer than the control for the ST25 rice variety and the root length was 1.21-1.43 times longer, the shoot length was 1.6-1.7 times longer than the control for the BT7KBL-02 rice variety. The liquid and solid purple non sulfur bacteria preparations helped the seedlings withstand adverse conditions at salt concentrations of 50 and 100 mM, helping to stimulate growth and were siginificantly different the length of the root and shoot compared to the control at the seedling stage.