Differential Response of Chickpea Genotypes Under Salt Stress

Saiema Rasool, Altaf Ahmad, T. Siddiqi
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引用次数: 5

Abstract

The study was carried out to study the effect of salt stress on the total ascorbate, reduced glutathione, proline and protein contents in salt tolerant (SKUA-06, SKUA-07) and salt sensitive (SKUA-04, SKUA-05) genotypes of chickpea. Fifteen-day-old plants were treated with different concentrations of NaCl (0, 50 and 100 mM). Observations were recorded on the 1st, 3rd and 5th days after treatment. Significant genotypic variation was observed in response to different salt concentrations. In salt-tolerant genotypes the total ascorbate, reduced glutathione (GSH), proline and protein contents increased with the increase in salt concentration; whereas in salt-sensitive genotypes there was significant reduction in all these parameters under high salinity except in proline, which did not show any change when compared to control. The salt tolerance could be attributed to the increase in non-enzymatic antioxidants, proline and protein content.
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鹰嘴豆基因型对盐胁迫的差异响应
本试验旨在研究盐胁迫对鹰嘴豆耐盐基因型(SKUA-06、SKUA-07)和盐敏感基因型(SKUA-04、SKUA-05)总抗坏血酸、还原性谷胱甘肽、脯氨酸和蛋白质含量的影响。15日龄植株处理不同浓度的NaCl(0、50和100 mM)。分别于治疗后第1、3、5天进行观察。对不同盐浓度的反应存在显著的基因型变异。耐盐基因型的总抗坏血酸、还原性谷胱甘肽(GSH)、脯氨酸和蛋白质含量随盐浓度的增加而增加;而在盐敏感基因型中,除脯氨酸外,所有这些参数在高盐条件下均显著降低,与对照相比没有变化。耐盐性的提高可归因于非酶抗氧化剂、脯氨酸和蛋白质含量的增加。
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