Effect of Sulfur and Clean Salt on Antioxidant Enzymes and Proline Content in Improving Salt Tolerance of Two Lettuce Cultivars Grown in Basrah | Zendy

Jameel H. Hiji | Zendy; Abbas M. Jasim | Zendy; Awatif N. Jerry | Zendy

Open Access

Effect of Sulfur and Clean Salt on Antioxidant Enzymes and Proline Content in Improving Salt Tolerance of Two Lettuce Cultivars Grown in Basrah

Author(s) -

Jameel H. Hiji,

Abbas M. Jasim,

Awatif N. Jerry

Publication year - 2019

Publication title -

basrah journal of agricultural sciences

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.144

H-Index - 2

eISSN - 2520-0860

pISSN - 1814-5868

DOI - 10.37077/25200860.2019.142

Subject(s) - proline , salinity , chemistry , cultivar , sulfur , catalase , horticulture , point of delivery , peroxidase , antioxidant , loam , food science , agronomy , enzyme , biology , soil water , biochemistry , ecology , organic chemistry , amino acid

The experiment was conducted during 2017-2018 and 2018-2019 winter seasons at Abu Al-Khaseeb District at basrah /Iraq on sandy loam soil to study the effect of sulfur at five concentration ( 0 , 500 , 1000, 1500 and 2000) kg. Ha-1, clean salt at three concentration (0, 0.5 and 1.0) ml. L-1, two cultivars of lettuce local and fajr and interaction among them at electrical conductivity of the irrigation water (7.85 and 9.69) dS.m-1. Result showed significant reduction in the activity of catalase (CAT) and peroxidase (POD) enzymes and proline content in all treatments of sulfur and clean salt especially at 2000 Kg. Ha-1 sulfur and clean salt at 1.0 ml L-1had significantly decrease in CAT activity (295.80 ? 341.65) U mg–1 FW, POD activity (7.86? 8.98) U mg–1 FW and proline (0.50 ? 0.80) mg g-1DW, comparing with control of CAT activity (663.21, 814.65) U mg–1 FW and POD activity (13.83, 15.52) mg–1 FW and proline (1.19, 2.03) mg g-1DW, respectively for two seasons due to the role of sulfur and clean salt ameliorates the adverse effects of salinity on plants. Fajr lettuce is more salt-tolerant than local due to less antioxidant enzyme levels POD, CAT and proline.

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