Table 3.

Correlations (r) between salt, mycorrhiza, and bacteria with number of nodules, nodule fresh weight, leghemoglobin nodule fresh weight, nitrate reductase, nitrite reductase, nitrogenase, total nitrogen content, and crude protein.

	Sal	M	B	NN	NFW	LG	NR	NiR	NG	TN	CP
Sal	1.00000	0.00000	0.00000	−0.80434	−0.82441	−0.84506	−0.80299	−0.84272	−0.86851	−0.79585	−0.79585
M		1.00000	0.00000	0.22748	0.27535	0.16619	0.21210	0.18576	0.22121	0.27398	0.27398
B			1.00000	0.52874	0.45420	0.45913	0.54203	0.38903	0.41955	0.51745	0.51745
NN				1.00000	0.98822	0.97559	0.99642	0.94935	0.98308	0.99350	0.99350
NFW					1.00000	0.96027	0.98864	0.93981	0.98060	0.98396	0.98396
LG						1.00000	0.97490	0.96162	0.98319	0.97358	0.97358
NR							1.00000	0.94095	0.98127	0.98920	0.98920
NiR								1.00000	0.94270	0.93546	0.93546
NG									1.00000	0.98790	0.98790
TN										1.00000	1.00000
CP											1.00000

Sal, salt; M, mycorrhiza; B, Bacillus subtilis; NN, number of nodules; NFW, nodule fresh weight; LG, leghemoglobin (mg g⁻¹ nodule FW); NR, nitrate reductase (μm NO₂ released/h/g FW); NiR, nitrite reductase (μm NO₂ disappeared/h/g FW); NG, nitrogenase (μmole ethylene/mg nodule FW/h); TN, total nitrogen content (mg/ g dry weight); CP, crude protein (total nitrogen content as mg/g dry weight × 6.25).