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Stevia (Stevia rebaudiana Bertoni) is a relatively unknown crop in Iran and many countries of world, with great potential as a natural sweeteners source. Stevia has a high content of sweeteners, which are up to 150 times sweeter than sugar, but virtually with no calories. An experiment was carried out to investigate the effect of salinity stress on root characteristics and physiological traits of stevia using six different concentrations of NaCl (0, 30, 60, 90, 120, and 150 mM) in Hoagland solution with four replications in open shading structures at Medicinal Plant Research Center, Shahed University of Tehran, Iran. The results showed that root characteristics (such as root fresh weight (RFW), root dry weight (RDW), root volume (RV), root length (RL), root area (RA), root diameter, root mass density (RMD), and dry root mass density (DRMD)) reduced with the intensification of NaCl. The effect of NaCl was significant on the protein content, activity of catalase (CAT), peroxidase (POD), polyphenol oxidase (PPO), and DPPH. The increasing of NaCl caused significantly enhancement of protein content, CAT activity, and total antioxidant activity. The POD activity showed a significant decrease by the increasing of sodium chloride rate. The PPO and POD activities by the increasing sodium chloride rate showed a significant decrease. Steviol glycosides (SVglys) compositions: stevioside (Stev), rebaudioside A (Reb A), rebaudioside B (Reb B), rebaudioside C (Reb C) and dulcoside A (Dulc A) and SVglys content showed changes under the influence of salinity. In 30 mM NaCl treatment was obtained the highest value of total SVglys yield and SVglys content. The findings from this study lead to the conclusion that, salinity stress caused reduces root characteristics and changes in physiological traits (protein content, activity of CAT, POD, PPO and total antioxidant activity DPPH). On the other hand, at the lowest salinity level (30 mM), the highest amount SVglys was obtained. It seems that the high level of SVglys at lower salinity levels is one of the reasons for salinity tolerance in Stevia, which requires further investigation.

MORPHO-PHYSIOLOGICAL RESPONSE OF STEVIA (STEVIA REBAUDIANA BERTONI) TO SALINITY UNDER HYDROPONIC CULTURE CONDITION (A CASE STUDY IN IRAN)