Table 5 Effect of food-biochar incorporation on the root characteristics of Zea mays, Amaranthus caudatus, and Medicago sativa in a condition of salt-induced stress

Medicago sativa

Control

16.21 ± 2.09^f

6.71 ± 0.12^e

1.83 ± 0.03^f

0.69 ± 0.03^c

0.12 ± 0.01^e

Biochar

23.24 ± 0.80^e

8.63 ± 0.03^e

2.63 ± 0.04^e

1.02 ± 0.03^a

0.18 ± 0.01^d

Amaranthus caudatus

Control

39.81 ± 1.99^d

17.84 ± 0.51^d

6.12 ± 0.05^d

0.90 ± 0.03^b

0.55 ± 0.03^b

Biochar

59.11 ± 2^c

21.64 ± 0.84^c

7.93 ± 0.06^c

1.14 ± 0.01^a

0.69 ± 0.02^a

Zea mays

Control

116.50 ± 3.04^b

26.04 ± 0.13^b

10.01 ± 0.52^b

0.71 ± 0.04^c

0.43 ± 0.04^c

Biochar

270.39 ± 2.07^a

41 ± 0.27^a

13 ± 0.22^a

1.01 ± 0.02^b

0.57 ± 0.02^b