Volume 7, Issue 23 (vol.7, no. 23 2018)                   j.plant proc. func. 2018, 7(23): 97-110 | Back to browse issues page

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Dehghan Z, Movahhedi Dehnavi M, Balouchi H, Salihi A. Effect of salicylic acid on some physiological characteristics of common purslane (Portulaca oleracea L.) under NaCl stress. j.plant proc. func.. 2018; 7 (23) :97-110
URL: http://jispp.iut.ac.ir/article-1-348-en.html
1- Yasouj University
2- Yasouj University , movahhedi1354@yu.ac.ir
Abstract:   (1834 Views)

In order to evaluate the effects of salicylic acid on some physiological characteristics of common purslane (Portulacea oleracea L.) under NaCl stress, a factorial experiment based on completely randomized design with three replications was conducted in 2013 in research greenhouse of Faculty of Agriculture, University of Yasouj, Iran. Treatments were included of six levels of NaCl salinity (0, 60, 120, 180, 240 and 300 mM) and 3 levels of salicylic acid foliar application (0, 0.5 and 1 mM). In this experiment leaf proline, protein, chlorophyll, glycine betaine and total soluble sugars content, Fv/Fm and root to shoot weight were measured. Simple and interaction effects of salinity and salicylic acid were statistically significant for Fv/Fm, leaf protein, proline, soluble sugars, glycinebetaine and root and shoot dry weights. Salinity stress to 300 Mm, increased leaf proline (1.7 times) and glycine betaine (4.46 times). The using of salicylic acid decreased soluble sugars, proline and increased glycine betaine in most of the salinity levels. Salinity and salicylic acid in salinity levels decreased leaf protein. Salinity decreased root (75%) and shoot (72%) dry weights and also root to shoot ratio in higher salinity levels. Salicylic acid in lower salinity levels decreased root dry weight, but increased in higher salinity levels. Shoot dry weigh did not affected by salicylic acid. Generally, regarding to halophyte behavior of purslane, salicylic acid could positively effect on glycine betaine and root dry weight only in higher salinity levels.

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Type of Study: Research | Subject: Salt Stress
Received: 2016/03/4 | Accepted: 2016/10/19 | Published: 2018/05/13

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