Volume 8, Issue 29 (vol. 8, no. 29 2019)                   j.plant proc. func. 2019, 8(29): 109-123 | Back to browse issues page

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1- University of Hormozgan
2- University of Hormozgan , shamili@ut.ac.ir
3- Shiraz University
4- Estahban
5- Sari Agricultural sciences and Natural Resources University
Abstract:   (2102 Views)
The fig, a sub-tropical crop, consumes as a table fruit as well as a dry product. Since, salinity is the serious concern of fig production, during 2016-2018, seven fig cultivars (‘Sabzʼ, ‘Siyahʼ, ‘Shah Anjirʼ, ‘Atabakiʼ, ‘Kashkiʼ, ‘Matiʼ and ‘Barʼ) were subjected to saline water (0.5, 2, 4, 6, 8 and 10 dSm-1). Then, potein, proline, photosynthetic pigments, superoxide dismutase, catalase, guaiacol peroxidase and ascorbate peroxidase content were compared to introduce the most salt-tolerant cultivar. The results indicated, salinity caused an increase in total protein, proline and activity of antioxidant enzymes, but a decrease in chlorophyll (a, b, total) and carotenoids pigments. According to the results “Siyah” and “Sabz” cultivars were the most salt-tolerant and “Shah Anjir” was the most salt -sensitive cultivar. The ‘Atabakiʼ, ‘Kashkiʼ, ‘Matiʼ and ‘Bar anjirʼ were placed between them
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Type of Study: Research | Subject: Salt Stress
Received: 2018/11/10 | Accepted: 2019/01/12 | Published: 2019/05/18