Germination Characteristics and Enzyme Activity of Mung Bean (Vigna radiata) in Response to Methyl Jasmonate and Salinity Treatments

M. Ghanbari, A. Mokhtassi‐Bidgoli, K. M. Ghanaei-Pashaki, Soheil Karamniya
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引用次数: 1

Abstract

Introduction: a it produces containing high The major of salinity in germination of higher plants is due to excessive of sodium osmotic disruption of nutrient uptake and transport, and direct effects of ionic toxicity on the membrane and enzymatic systems that in turn reduce germination. External use of methyl jasmonate can modulate the effects of various stresses, such as salinity and drought, by increasing the antioxidant activity of the seed. Therefore, the purpose of this research was to evaluate the effect of methyl jasmonate and salinity stress on germination and enzymatic properties of Mung bean. Material and Method: This study was conducted as factorial based on a completely randomized design with three replications during 2015-16 at the laboratory of Department of Agronomy, Tarbiat Modares University. The experimental treatments included four methyl jasmonate solution (0, 50, 100 and 150 mM) and four salinity stress levels (0, 2, 4 and 6 dS/m salinity from NaCl). Petri dishes were placed in a germinator at 25 ° C and in full darkness for 14 days. In this experiment, germination rate and percentage, time to reach 50% germination, alpha and beta amylase, catalase and peroxidase were measured. Results: The results of the experiment showed that the lowest rate of slope and final germination percentage were obtained in 50 and 100 mM solutions of methyl jasmonate. In terms of T50, an increase of 4.7 days was observed per one dS/m increase in salinity stress and the lowest T50 was estimated at a methyl jasmonate solution concentration of 78.68 mM. In terms of the activity of germination enzymes, reduction of 0.031 μmol/ml/min per 1 dS.m increase in salinity stress and the highest amount of α-amylase were estimated 72.6 μmol/ml/min at a methyl jasmonate solution concentration of 73.33 mM. Also, the lowest activity of β-amylase enzyme was 0.79 μmol/ml/min at a concentration of 5.6 dS/m salinity stress and the highest activity of β-amylase enzyme was estimated to be 1.7 μmol/ml/min at a methyl jasmonate solution concentration of 86.67 mM. The highest activity of catalase (25.7 ∆A/mg protein/min) was observed at 14.72 dS/m salinity stress and the lowest activity of catalase enzyme (8.9 ∆A/mg protein/min) was estimated at 5.88 mM methyl jasmonate solution. The highest activity of peroxidase enzyme (22.06 ∆A/mg protein/min) was at 24.3 dS/m salinity stress and the lowest activity of the enzyme peroxidase (2.5 ∆A/ mg protein/min) was determined at a methyl jasmonate solution concentration of 266.66 mM. Conclusions: germination the rate of stress during germination.
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茉莉酸甲酯和盐胁迫对绿豆萌发特性及酶活性的影响
高等植物萌发时含盐量高,主要是由于钠渗透过量,破坏了营养物质的吸收和运输,离子毒性直接作用于膜和酶系统,从而降低了萌发。外用茉莉酸甲酯可以通过增加种子的抗氧化活性来调节各种胁迫的影响,如盐度和干旱。因此,本研究旨在探讨茉莉酸甲酯和盐胁迫对绿豆萌发和酶学特性的影响。材料与方法:本研究采用全随机设计,3个重复,于2015- 2016年在塔比亚特莫达雷斯大学农学系实验室进行。试验处理包括4种茉莉酸甲酯溶液(0、50、100和150 mM)和4种盐胁迫水平(NaCl盐度为0、2、4和6 dS/m)。培养皿置于25°C的萌发器中,在完全黑暗中放置14天。本试验测定了发芽率和发芽率、达到50%发芽率所需时间、α淀粉酶和β淀粉酶、过氧化氢酶和过氧化物酶。结果:实验结果表明,在50和100 mM茉莉酸甲酯溶液中获得的斜率和最终发芽率最低。在T50方面,每增加1 dS/m,茉莉酸甲酯溶液浓度为78.68 mM时,T50最低,每增加1 dS,萌发酶活性降低0.031 μmol/ml/min。在茉莉酸甲酯溶液浓度为73.33 mM时,α-淀粉酶含量最高,为72.6 μmol/ml/min;在浓度为5.6 dS/m的盐胁迫下,β-淀粉酶活性最低为0.79 μmol/ml/min,在浓度为86.67 mM的茉莉酸甲酯溶液下,β-淀粉酶活性最高为1.7 μmol/ml/min,在浓度为14.72 dS/m的盐胁迫下,过氧化氢酶活性最高(25.7∆a /mg蛋白/min),在浓度为5.88 mM的茉莉酸甲酯溶液中,过氧化氢酶活性最低(8.9∆a /mg蛋白/min)。在24.3 dS/m盐胁迫下,过氧化物酶活性最高(22.06∆A/mg蛋白/min),茉莉酸甲酯溶液浓度为266.66 mM时,过氧化物酶活性最低(2.5∆A/mg蛋白/min)。
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