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The effect of salinity stress on survival percentage and physiological characteristics in three varieties of pistachio (Pistacia vera L)- (IJB)

Abolfazl Lotfi, Zahra Jahanbakhshian, Jinggui Fang, Faezeh Faghihi, Seyed Mahdi Seyedi

Department of Plant Molecular Biotechnology, Institute of Agricultural Biotechnology, National Institute of Genetic Engineering and Biotechnology (NIGEB), Tehran, Iran

College of Horticulture, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, PR China

Cellular and Molecular Research Center, Iran University of Medical Sciences, Tehran, Iran

Key words: Salinity, physiological characteristics, survival percentage, antioxidant enzymes, Pistacia vera L.

pistachioAbstract

Greenhouse pot experiments were conducted to investigate the effect of salinity stress on survival percentage and physiological parameters in three varieties of Pistacia vera L.; including “Sarakhs”, “Badami” and “Akbari”. To impose salinity stress, the plants were watered with NaCl solution (250mM). The physiological characters were investigated at 3rd, 6th and 9th days of salinity induction. Based on our results, Badami showed a greater survival percentage among the other varieties. The highest level of proline, soluble sugar, anthocyanin and glycine-betaine contents and the lowest amount of H2O2 and MDA were also detected in Badami. Large quantities of H2O2, MDA and phenolic compounds were detected in Sarakhs. The highest level of superoxidase dismutase (SOD) and catalase (CAT) activity was detected in Badami, while the highest activity of polyphenol oxidase (PPO) was seen in Sarakhs. All physiological characters increased during the period of salinity stress condition, except CAT and SOD. In conclusion, Badami was more tolerant to salinity stress in comparison with other varieties due to it’s high capacity for osmotic adjustment and antioxidant protection. The physiological parameters including proline and H2O2 contents, besides the activity of CAT can be used as biochemical markers for identification of tolerant varieties of Pistacia vera.

Get the original articles in Source: Volume 6, Number 5, March 2015 – IJB

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