Response of coriander to salinity stress

Document Type : Research Paper


1 Department of Agronomy, Azarbaijan Shahid Madani University, Tabriz, Iran.

2 Department of Agricultural Biotechnology, Azarbaijan Shahid Madani University, Tabriz, Iran


Salinity in the soil and irrigation water is an environmental problem and a major constraint for crop production. Coriandrum sativum as a leafy vegetable is great interest for vegetable producers in the world. However, due to gradual increase in soil and water salinity, especially in Northwest Iran, the production of this vegetable has been faced with many constraints. This experiment was conducted to study the effect of salinity on some morphological and physiological traits of Coriandrum sativum. The factors were arranged as factorial based on randomized complete block design with five NaCl levels (0, 50, 100, 150 and 200 mM NaCl) and local ecotypes (Tabriz, Malayer) with three replications. The results revealed that there was interaction of salinity levels with ecotypes in terms of proline content and relative water content. The highest amounts for proline content (77 µg-1 FWt) was recorded for Tabriz clone under 200mM NaCl. The greatest relative water content was obtained by Tabriz clone × NaCl 0 and Malayer × NaCl 0 and 50 mM combinations. The highest dry weight of leaves, K+/Na+ ratio and K+ belonged to the non-salinity condition. Highest amounts of Na+ accumulation, MDA and H2O2 level and ion leakage were attained with 200 mM NaCl level. Soluble sugars content were affected by both salinity and ecotype. The highest content of soluble sugars was achieved by Malayer ecotype. With increasing salinity level, the content of soluble sugars increased and the highest amount of soluble sugars content was recorded at 200 mM NaCl.                                                                      


Article Title [Persian]

پاسخ گیاه گشنیز به تنش شوری

Authors [Persian]

  • لمیا وجودی مهربانی 1
  • رعنا ولیزاده کامران 2
  • سارا خوری زاده 1
  • سارا سید نظامی 1
Abstract [Persian]

شوری درآب و خاک یک مشکل محیطی بوده و از مهمترین عوامل محدود کننده در تولید محصول می­باشد. گشنیز به عنوان سبزی برگی مورد توجه تولیدکنندگان سبزی در دنیا است. به دلیل افزایش تدریجی شوری در آب و خاک در شمال غرب ایران، تولید این محصول با محدودیت مواجه شده است. به منظور بررسی اثر تنش شوری به برخی ویژگی‌‌های فیزیولوژیک و مورفولوژیک گشنیز آزمایشی بر مبنای فاکتوریل بر پایه بلوک­های کامل تصادفی با پنج سطح شوری کلرید سدیم ( صفر، 50، 100، 150 و 200 میلی مول) و دو کلون محلی (تبریز و ملایر) طراحی شد. نتایج نشان دهنده وجود اثرات متقابل معنی‌دار سطوح شوری و کلون بر محتوای پرولین و آب نسبی برگ بود. بیشترین میزان پرولین (77 میکروگرم بر گرم وزن تر) در تیمار کلون تبریز ×  200 میلی مول نمک ثبت شد و بیشترین میزان آب نسبی برگ در کلون تبریز در شرایط بدون تنش شوری و کلون ملایر در شرایط بدون تنش شوری و تنش شوری 50 میلی مول به دست آمد. بیشترین میزان وزن خشک برگ، نسبت پتاسیم به سدیم و پتاسیم متعلق به تیمار بدون شوری (شاهد) بود. بیشترین تجمع سدیم، مالون دی آلدئید، پراکسید هیدروژن و نشت یونی در تیمار 200 میلی مول نمک مشاهده شد. محتوی مواد جامد محلول به وسیله تیمار شوری و رقم تحت تاثیر قرار گرفت و بیشترین  میزان مواد جامد محلول در کلون ملایر به دست آمد. با افزایش تنش شوری بر محتوی مواد جامد محلول افزوده شد و بیشترین میزان آن در تیمار 200 میلی مول حاصل شد.

Keywords [Persian]

  • پراکسید هیدروژن
  • شاهی
  • عملکرد
  • مالون دی آلدئید
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