English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

An excess of salinity and boron (B) can limit production of hot pepper (Capsicum annuum L.), but little is known about the physiological responses, including antioxidant activities, in response to these excesses. We investigated the physiological responses and defense mechanisms of hot pepper grown under salinity (NaCl) stress at 3 and 6 dS/mand B stress at 15 and 30 mg/kg. Dry weight and the total chlorophyll content decreased with increasing salinity and B levels. The toxic effect of B was greater under saline conditions. Higher levels of salinity and B resulted in increased B concentrations in leaves. The stomatal resistance values increased as the combined levels of salinity and B increased. Furthermore, increasing salinity, B or both increased activities of H 2 O 2 , SOD, POX, APX and GR, which increased oxidative stress, compared to the control plants. Increases in combined salinity and B levels disrupted plant nutrient balance and water use, and induced production of secondary toxic substances leading to an increased plant tissue concentration of H 2 O 2 , and suppression of growth in hot pepper.

Hot pepper response to interactive effects of salinity and boron