The Effect of Ascorbic Acid and Salicylic Acid on Some Physiological Characteristics of Safflower Under Salinity Stress

Document Type : Research Paper

Authors

1 MSc Graduated, Department of Agronomy and Plant Breeding, Faculty of Agriculture, Yasouj University, Yasouj, Iran

2 Associate Professor, Department of Agronomy and Plant Breeding, Faculty of Agriculture, Yasouj University, Yasouj, Iran

3 PhD Student, Department of Agronomy and Plant Breeding, Faculty of Agriculture, Yasouj University, Yasouj, Iran

Abstract

In order to investigate the effect of different levels of ascorbic acid and salicylic acid on physiological characteristics of safflower (Sofeh cv.) under salinity stress, a pot experiment was conducted in research greenhouse of agronomy and plant breeding department of Yasouj university in 2012. This experiment was carried out as a factorial in based on completely randomized design with three replications. Experimental factors consisted of salinity with three levels (0, 90 and 180mM NaCl) and foliar application with five levels including salicylic acid (0.5 and 1mM), ascorbic acid (200 and 400ppm)and control (without foliar application). The results indicated that increasing the salt concentration (Sodium chloride) lead to decreased total chlorophyll content, relative water content and potassium of leaf and increased prolin, soluble carbohydrate, electrolyte leakage, malondialdehid and sodium of leaf. Foliar application of 400 ppm ascorbic acid and 0.5 and 1mM salicylic acid increased prolin, soluble carbohydrate, chlorophyll and potassium of leaf and decreased electrolyte leakage, malondialdehid and sodium of leaf significantly but it had not effect on relative water content of leaf. Based on obtained result can stated that foliar by salicylic acid and ascorbic acid via increasing prolin and soluble carbohydrate and also decresed electrolyte leakage and sodium of leaf caused moderate the adverse effects of salinity stress on the safflower.

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References

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Volume 10, Issue 2
March 2019
Pages 69-80

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