Paper Details

Influences of ascorbic acid and gibberellin on alleviation of salt stress in summer savory (Satureja hortensis L.)

Elham Nikee, Alireza Pazoki, Hossein Zahedi

DOI: http://dx.doi.org/10.12692/ijb/5.4.245-255

Int. J. Biosci. 5(4), 245-255. August, 2014. (PDF)

Abstract:

Soil salinity is one of the most important constraints that limit crop production in arid and semi arid regions. This research was carried out in order to investigate the effects of exogenous ascorbic acid (0 and 4 mM), gibberellin (0 and 4 mM) and different salinity levels (0, 25, 50 and 75 mM NaCl) on some growth parameters and physiological attributes in summer savory (Satureja hortensis L.). The results showed that growth parameters such as root weight, leaf weight, shoot weight as well as leaf area decreased due to salinity stress. In addition, salinity stress decreased membrane stability and chlorophyll a content. On the other hand, application of 4 mM ascorbic acid considerably increased growth parameters, relative water content, membrane stability and chlorophyll a content. Similar results were obtained when 4 mM gibberellin was applied. Under conditions of salinity stress 4 mM ascorbic acid and 4 mM gibberellin could increase transpiration rate, relative water content, chlorophyll b, total chlorophyll and xanthophyll content. In general, it was concluded that synergistic interaction between ascorbic and gibberellin could alleviate the adverse effects of salinity on summer savory plants.