TITLE:
Potential Antioxidant Activities Improve Salt Tolerance in Ten Varieties of Wheat (Triticum aestivum L.)
AUTHORS:
Aurangzeb Rao, Syed Dilnawaz Ahmad, Syed Mubashar Sabir, Shahid Iqbal Awan, Asad Hussain Shah, Syed Rizwan Abbas, Saima Shafique, Fareed Khan, Atia Chaudhary
KEYWORDS:
Antioxidant Enzymes; Chlorophyll Content+/Na+ Ratio; Relative Water Content; Salinity; Wheat
JOURNAL NAME:
American Journal of Plant Sciences,
Vol.4 No.6A,
June
19,
2013
ABSTRACT: The activity
of antioxidative enzymes system is affected by salt stress, chlorophyll content
(CHL), leaf relative water content (RWC), Na+ and K+ contents, their ratio and some oxidative stress indices were studied in leaves
of ten bread wheat cultivarsSehar-06, Lu-26, NARC-09, BARC-09 and Pirsbak-09’(salt-tolerant) and Kaghan-94,
Rohtas-90, Soughat-90, Shaheen-94 and Zardana-89’(salt-sensitive), grown under salinity treatments
carried out in five levels (1 dS·m-1 as control, 2, 4, 8, 16 dS·m-1) via sodium chloride.
Under high salt potency significant increase for activities of antioxidant
enzymes such as ascorbate peroxidase (APX) and guiacol peroxidase (GPX), occured in
salt tolerant varieties. Meanwhile, under salinity condition the activities of
antioxidant enzymes such as superoxide dismutase (SOD), catalase (CAT) and
(GPX) in sensitive cultivar were lower than control. Regarding (APX)
activity there was no significant difference between salinity and control
situation. Under salt stress membrane stability index (MSI) of both cultivars were negatively
influenced. Hydrogen peroxide (H2O2) content of salinity
sensitive cultivars was higher than control. Salt tolerant varieties had more
amounts of K+ content, K+ and Na+ ratio,
relative water content, yield and chlorophyll under salt conditions, and
sensitive ones recorded higher Na+ content at tillering stage. The
mechanism of salt stress might be achieved due to low lipid peroxidation,
assumingly lower changes in membrane stability index and evasion of Na+ combination and amplified activity of antioxidant enzymes.