تاثير تغذيه آمينو كلات هاي روي بر تحمل به شوري كاهو

چكيده انگليسي :

Effect of zinc amino chelate nutrition on salinity tolerance of lettuce Parisa Mohammadi mohammadi parisa@yahoo com 19 January 2013 Department of Soil Science Collage of Agriculture Isfahan University of Technology Isfahan 84156 83111 Iran Degree M Sc Language Farsi Dr A H Khoshgoftarmanesh amirhkhosh@cc iut ac ir Abstract Zinc Zn is an important micronutrient that plays roles in several plant physiological processes The significant role of Zn in tolerance to salinity of certain plants has been associated with plant antioxidant capacity improvement Zinc amino chelates have recently been synthesized at Isfahan University of Technology using different amino acids and the effectiveness of these chelates as modern Zn sources on plant growth yield and nutrients uptake have been investigated In the present study the influence of certain amino chelates including Zn Gly 2 Zn Arg 2 and Zn Gln 2 on yield and some physiological parameters of two hydroponically grown lettuce cultivars Lactuca sativa L cvs Lollo Bionda Lollo Rossa at salinity conditions was compared with Zn sulfate Lettuce plants exposed to three salinity levels i e 0 20 and 40 mM NaCl A Zn free treatment was also considered as control The experiment was arranged as a completely randomized design with a factorial arrangement with three triplications One week after transferring to the hydroponic system as the main growth media lettuce seedlings were exposed to salinity treatments Different Zn sources were added to the nutrient solution along with applying salt treatments The plants were harvested after two months and roots and shoots dry and fresh matter weights of Lollo Rossa were measured Also concentrations of Zn Fe Na K Ca chlorophyll a and b malondialdehyde MDA phenolic compounds and activity of guaiacol peroxidase GPX and superoxide dismutase SOD in shoots and roots of both lettuce cultivars were determined The main effects of cultivar salinity level and Zn treatment and their interactions on the measured parameters were significant at 0 001 According to the results obtained Zn amino chelates enhanced salt tolerance of Lollo Rossa Addition of Zn amino chelates resulted in increase of shoot and root uptake of Zn Fe K Ca by lettuce as compared with the Zn free control treatment Elevated activity of GPX and SOD enzymes in comparison to the Zn free treatment were also observed by application of Zn amino chelates Application of Zn amino chelates increased concentration of phenolic compounds in tissues of lettuce plants grown at saline conditions Among various Zn treatments Zn Gly 2 resulted in the greatest Zn and Fe and the lowest Na concentration of plant tissues On the other hand Zn Arg 2 had the greatest effect on shoot and root K and Ca concentration The effect of Zn amino chelates on activity of GPX and SOD was dependent on the crop cultivar In Lollo Bionda Zn Arg 2 had the greatest effect on increasing root and shoot activity of GPX while in Lollo Rossa the highest activity of the enzyme was achieved with Zn Gly 2 In both lettuce cultivars Zn Gly 2 had the greatest effect on shoot activity of SOD The effect of Zn amino chelates on tissue concentration of phenolic compounds also varied upon to the cultivar In Lollo Rossa Zn Gln 2 and in Lollo Bionda Zn Arg 2 resulted in the highest concentration of phenolic compounds in plant tissues Addition of Zn Arg 2 significantly reduced lipid peroxidation in shoots of both lettuce cultivars Among the Zn sources used in this experiment Zn Gln 2 and Zn Gly 2 had the highest effect on shoot SOD activity of Lollo bionda According to the results obtained from this study it is concluded that Zn amino chelates Zn Gln 2 and Zn Gly 2 might be used as effective Zn sources to increase uptake of this nutrient and to improve antioxidant capacity of lettuce under saline conditions Keywords Zinc Salinity Amino acid Lipid peroxidation Phenolic compounds Guaiacol peroxidase Superoxide dismutasePDF created with pdfFactory trial version www pdffa

محمدي، پريسا

تاثير تغذيه آمينو كلات هاي روي بر تحمل به شوري كاهو

آمينو اسيد , پراكسيداسيون ليپيد , تركيبات فنلي , گوئيكول پراكسيداز , سوپراكسيدديسموتاز