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In vitro evaluation of salinity tolerance of two selected dwarf Mahaleb (Prunus mahaleb L.) genotypes

Rahele Ghanbary Moheb Seraj, Ebrahim Ganji moghaddam, Ahmad Asgharzade

Young Researchers and Elite Club, Shirvan Branch Islamic Azad University, Shirvan, Iran

Department of Horticulture, Khorasan Razavi Agriculture and Natural Resources Research Center, Mashhad, Iran

Department Of Agriculture, Shirvan Branch, Islamic Azad University, Shirvan, Iran

Key words: Shoot diameter and length, chlorophyll fluorescence, proline, soluble sugars.


chlorophyll_fluorescenceSalinity is one of important restrictive factors in plants growth and crop production at many world places that looked it long time ago. Sweet and sour cherry are sensitive plants to salinity tolerance in fruit trees. This study was conducted to determin tolerance rate to salinity stress of two dwarf selected mahaleb genotypes during 2013-2014. This experiment was laid out in a factorial experiment in a completely randomized design with three replications. A first factor, genotype in two level (DM-171 and DM-249) and second factor NaCl in 4 levels (0, 50, 100 and 150 mM). Results showed that salinity had significant effect on shoot length and diameter, chlorophyll fluorescence content, proline content and soluble sugar. With increasing salinity level, shoot length and diameter and chlorophyll fluorescence content reduced and proline content and soluble sugar increased. Our results revealed that there wasn’t significant differences between two mahaleb genotype (except chlorophyll). Genotype DM-249 had more chlorophyll fluorescence than DM-171, but there was significant difference between NaCl concentrations in both genotypes. The maximum proline content (9.7 mM FW) obtained in the highest salinity level (150 mM NaCl) and the minimum proline content (0.6 mM FW) obtained in the control. The highest content of soluble sugars (0.24 mg/g FW) was found in leaves under highest NaCl salinity while there were no significant change among DM-249 and DM-171 (P < 0.05).

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