Subscribe Now Subscribe Today
Science Alert
Curve Top
Journal of Applied Sciences
  Year: 2009 | Volume: 9 | Issue: 2 | Page No.: 348-353
DOI: 10.3923/jas.2009.348.353
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Salinity Causes Increase in Proline and Protein Contents and Peroxidase Activity in Wheat Cultivars

M. Goudarzi and H. Pakniyat

In a pot experiment, 15 cultivars of Iranian wheat (Triticum aestivum L.) were evaluated at glasshouse for proline and protein concentrations, peroxidase (POD) activity, SSI and STI in response to salinity (NaCl and Na2SO4 in 1:1 ratio). A Completely Randomized Design (CRD) with factorial treatments in three replications was used. Using three salt treatments: 1.26 (control), 6.8 and 13.8 dS m-1. Salinity caused increase in proline and protein and POD activity in wheat genotypes in two salinity treatments. Kavir, Niknejad and Marvdasht showed high increase in some of studied traits compared with Ghods, Zarin and Cross Adl (sensitive cultivars). Based on studied traits other genotypes may be considered as semi-tolerant cultivars. Furthermore, tolerant cultivars showed higher STI and lower SSI compared with non-tolerant cultivars. Result showed that salinity tolerances are associated with higher accumulation of proline and protein concentration and higher POD activity in wheat.
PDF Fulltext XML References Citation Report Citation
  •    Salinity Induced Effects on Growth Parameters, Chemical and Biochemical Characteristics of Two Forage Sorghum (Sorghum bicolor L.) Cultivars
How to cite this article:

M. Goudarzi and H. Pakniyat, 2009. Salinity Causes Increase in Proline and Protein Contents and Peroxidase Activity in Wheat Cultivars. Journal of Applied Sciences, 9: 348-353.

DOI: 10.3923/jas.2009.348.353


17 November, 2009
this is a good paper and give long discussion




Curve Bottom