Salinity thresholds and genotypic variability of cabbage (Brassica oleracea L.) grown under saline stress. (12th February 2015)

• Record Type: Journal Article
• Authors: Sanoubar, Rabab; Cellini, Antonio; Veroni, Anna Maria; Spinelli, Francesco; Masia, Andrea; Vittori Antisari, Livia; Orsini, Francesco; Gianquinto, Giorgio
• Is Part Of: Journal of the science of food and agriculture. Volume 96:Number 1(2016)
• Page Start: 319
• Page End: 330
• Publication Date: 2015-02-12
• Subjects: salt stress -- water relations -- leaf gas exchange parameters -- antioxidative enzymes -- plant physiology; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.7097
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: Two botanical varieties of cabbage, namely Savoy ( Brassica oleracea var. Sabauda L.) and White ( Brassica oleracea var. Capitata L.) were used in order to understand the morphological, physiological and biochemical elements of functional salt stress response. Thirteen salt concentrations (range, 0 to 300 mmol L −1 NaCl) were considered in Experiment 1 and, of these 13, three (0, 100 and 200 mmol L −1 NaCl) were used in Experiment 2. RESULTS: Experiment 1 enabled the definition of two salinity thresholds (100 and 200 mmol L −1 NaCl), associated with morphological and physiological adaptations. In Experiment 2, moderate salinity (100 mmol L −1 NaCl) had lower effects on Savoy than in White cabbage yield (respectively, −16% and −62% from control). Concurrently, 100 mmol L −1 NaCl resulted in a significant increase of antioxidant enzymes from control conditions, that was greater in Savoy (+289, +423 and +88%, respectively) as compared to White (+114, +356 and +28%, respectively) cabbage. Ion accumulation was found to be a key determinant in tissue osmotic adjustment (mainly in Savoy) whereas the contribution of organic osmolites was negligible. CONCLUSIONS: Higher antioxidative enzymatic activities in Savoy versus White cabbage after treatment with 100 mmol L −1 NaCl were associated with improved water relations, thus suggesting a possible physiological pathway for alleviating perceived salt stress. © 2015 Society of Chemical Industry