salinity bagus
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1Department of Horticulture and Landscape, Sousse University, High Institute of Agronomy,4042 Chott Mariem, Tunisia
2Carthage University, Faculty of Science, Jarzouna 7021, Bizerte, Tunisia
*Corresponding author: kaoutherzheni@yahoo.fr
Selection of a salt tolerant Tunisian cultivar of chilipepper (Capsicum frutescens)
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EurAsian Journal of BioSciencesEurasia J Biosci 6, 47-59 (2012)DOI:10.5053/ejobios.2012.6.0.6
Salinity is one of the most important abiotic
stresses limiting crop production in arid and
semiarid regions, where soil salt content is high and
precipitation is low (Neumann 1995). Transpiration
and evaporation from the soil surface, salt load in
irrigation water, over use of fertilizers and lack of
proper drainage can be the main factors that
contribute to this problem. Around 930 million ha of
land world-wide, 20% of total agricultural land, are
affected by salinity (Munns 2002). Salinity limitscrops production, especially the sensitive ones
(Zadeh and Naeini 2007) and reduces the yield of
major crops by more than 50% (Bray et al. 2000). It
affects morphological, physiological and
biochemical processes, including seed germination,
plant growth and water and nutrient uptake
(Willenborg et al. 2004). These effects can be due to
low osmotic potential of soil solution, specific ion
effects, nutritional imbalance or a combined effect
of all these factors (Marschner 1995). NaCl is the
predominant salt causing salinization and it isexpected that plants have involved mechanisms to
regulate its accumulation (Munns and Tester 2008).Pepper is widely cultivated for its fruits which
have a recognized nutritional value. In fact, they are
an excellent source of various antioxidant
compounds like flavonoids, carotenoids and vitamin
C (Chuah et al. 2008). This later protects human body
against oxidative damage and prevents various
diseases such as cancer and cardiovascular diseases
(Oboth and Rocha 2007). In Tunisia, Pepper is the
major cultivated plant and its fruits are mainly
consumed either fresh or dry. It is cultivated on open
air and under greenhouse. However, pepper isexposed to many biotic (virus, fungi) and abiotic
stress, especially salinity, which has a negative effect
on pepper growth and yield (Ibn Maaouia-Houimli et
al. 2011).
The objective of this research was to study the
effect of salt stress on some characteristics of three
Tunisian chili pepper cv: Tebourba, Korba and Awlad
Haffouz by measuring seed germination, seedling
Received: April 2012
Accepted: April 2012Printed: June 2012
INTRODUCTION
AbstractBackground: Salinity affects germination and seedling growth and yield of several crop species,such as pepper. That is why this study was carried to evaluate the effects of NaCl on seedgermination, seedling growth and ionic balance of three Tunisian chili pepper (Capsicum frutescens)cv: Tebourba, Korba and Awlad Haffouz.Materials and Methods: The percentage of germination, the growth and the mineral contentswere measured in the three Tunisian chili pepper cv watered with water containing 0, 2, 4, 6 or 8 gL-1 NaCl.Results: Results showed that different salinity stress levels had significant effect on germinationpercentage and germination time. In pot experiment, increasing NaCl concentration, for all cv,induced a significant decrease on plant height, root length, leaves number, leaf area and chlorophyll
amount. The fresh and dry weights are also affected. In addition, salinity increased Na+ and Cl– levelsbut decreased K+ level in roots and shoots.Conclusions: Awlad Haffouz cv had the highest K+/Na+ ratio compared to cv Korba and Tebourbaand it has showed the best response under salt stress during germination and growth stage whichlets it to be the most tolerant cv.Keywords: Capsicum frutescens, germination, mineral nutrition, salinity, shoot.
Zhani K, Elouer MA, Aloui H, Hannachi C (2012) Selection of a salt tolerant Tunisian cultivar of chilipepper (Capsicum frutescens). Eurasia J Biosci 6: 47-59.
DOI:10.5053/ejobios.2012.6.0.6
Kaouther Zhani1*, Mohamed Aymen Elouer1, Hassan Aloui2, Cherif Hannachi1
©EurAsian Journal of BioSciences
http://dx.doi.org/10.5053/ejobios.2012.6.0.6http://dx.doi.org/10.5053/ejobios.2012.6.0.6http://dx.doi.org/10.5053/ejobios.2012.6.0.6http://dx.doi.org/10.5053/ejobios.2012.6.0.6
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growth and ionic balance at various concentrations
of NaCl (0, 2, 4, 6 and 8 g L-1) in order to select salt
tolerant cultivars.
Seed germination assay
Seeds of three chili pepper cv (Tebourba, Korba
and Awlad Haffouz) were collected from plants
cultivated one year ago in the experimental station
of Agronomic High Institute of Chott Mariem. The
seeds were sterilized for 20 min in sodium hypo-
chloride (5%) and then they were rinsed 3 times with
distilled water for 2 min. After sterilization, under
laminar flow, 10 seeds of each cv were transferredinto sterile Petri dishes (100x100 mm dimensions)
between two layers Watman filter paper and then
wetted with 10 mL distilled water (control) or saline
solution containing 2, 4, 6 and 8 g L-1 NaCl and left to
germinate at 25°C. Germinated seeds were recorded
during 20 days.
Germination (%)= n/N x 100
n: number of germinated seeds on the nth day
N: total number of seeds
Treatments were assessed in factorial
experimental based on a completely randomizeddesign at 3 replications. Each replication includes
one Petri dish (ten seeds per Petri dish).
Growth assay
Seeds were sterilized for 20 min in sodium hypo-
chloride solution (5%) and then rinsed 3 times with
distilled water. Five seeds from each cv were sowed
in plastic pot (12 cm diameter and 22 cm height)
containing gravel and fertilized peat (1/4: 3/4) at 1
cm depth. Pots were put in greenhouse under
25°/18°C day/night temperature and natural light.
After emergence, one seedling per pot wasconserved. For 60 days, plants were watered with
water (control) or a saline solution containing 2, 4, 6
and 8 g L-1 NaCl. The plant height (cm), root length
(cm), leaves number per plant, leaf area (cm²), fresh
weight for both shoot and root were measured. Dry
weights were measured after drying into oven at
80°C for 48 h.
Leaf area was measured by planimeter (Area
Meter 3100). Chl (a and b) were determined
according to Arnon (1949) method. Samples of fresh
leaves (0.1 g) were ground with sand and 10 mL of
acetone in a mortar. The absorbance of the extracts
was measured by spectrophotometry at 645 and 663nm.
The chl amounts were calculated according to the
following equations:
Chl a (µg g-1 F.W.): 12.7 (OD 663) - 2.63 (OD 645)
Chl b (µg g-1 F.W.): 22.9 (OD 645) - 4.86 (OD 663)
Chl (a +b ) (µg g-1 F.W.): 8.02 (OD 663) - 20.2 (OD
645)
K+, Na+ and Cl- root and shoot content were
analyzed by flame spectrophotometer. Pots were
disturbed in completely randomized design with 3
replications.Data analysis
All data were analyzed by “SPSS software 13.00”
and Duncan’s multiple range tests were used to
determine significance between variables (P
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Haffouz cv). At the highest stress level, Korba and
Awlad Haffouz cv showed a respective decrease of
58 and 50% where root length was 7.02 and 9.3 cm
respectively. Kerkeni (2002) obtained a similar result
in potato.
Leaf characteristicsMean number of leaves per plant (Fig. 4) showed
a decrease with the increase of salt stress in all chili
pepper cv. At highest NaCl concentration (8 g L-1),
pepper plant didn’t produce more than 9 leaves
(Korba cv) which correspond to 81% decrease
compared to control (47 leaves per plant). The result
agrees with the report of Mensah et al. (2006) in
groundnut where it was observed that salinity at 17
mS/cm enhanced the production of leaves in RMP91
cv from 42.7 (control) to 19.3 leaves.
According to Fig. 5, when NaCl increased, leaf
area decreased to 78% for Awlad Haffouz cv with
NaCl 8 g L-1. Studies done on five cultivars of canola
(Bybordi 2010) gave similar results, leaf area of
canola decreased from 256.25 cm² in control to
107.31cm² with NaCl 6 g L-1
.Chl a, b and a +b amounts in leaves were the
highest in control (Figs. 6-8). Tebourba cv leaves
were the richest (2.875 µg g-1 F.W.) whereas Awlad
Haffouz cv leaves were the poorest (2.282 µg g -1
F.W.). NaCl decreased chl (a +b ) synthesis in the three
chili pepper cv and this decrease was the most
important at the highest NaCl concentration (8 g L-1);
chl a +b decrease was 55% in Tebourba cv and 66% in
Awlad Haffouz cv. The same trend was obtained for
chl a and chl b amounts but the response of the cv
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Zhani et al.EurAsian Journal of BioSciences 6: 47-59 (2012)
Fig. 3. Effect of NaCl (0, 2, 4, 6 or 8 g L -1) on the percentage of germination of Awlad Haffouz chili pepper cultivar.
Table 1. Plant height (cm) and root length (cm) of three chili pepper cultivars watered during 60 days with watercontaining NaCl 0, 2, 4, 6 or 8 g L -1.
Means followed by the same letter(s) are not significantly different at P= 0.05 a ccording to Duncan test.
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Zhani et al.EurAsian Journal of BioSciences 6: 47-59 (2012)
was different. At NaCl 8 g L -1, leaves of Tebourba cv
had the highest amounts of both chl a (0.84 µg g-1
F.W.) and chl b (0.4 µg g-1 F.W.) while the lowest
amounts were observed in Korba cv (0.38 µg g-1 F.W.)
and Awlad Haffouz cv (0.21 µg g-1 F.W.) respectively
for chl a and chl b . Biricolti and Pucci (1995) observed
Fig. 4. Effect of NaCl (0, 2, 4, 6 or 8 g L -1) on the number of leaves per 60 days old plant of three chili pepper cultivars.
Fig. 5. Effect of NaCl (0, 2, 4, 6 or 8 g L -1) on leaf area (cm2) of three 60 days old chili pepper cultivars.
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such result in peach where chl a synthesis was
reduced in “Readheaven” cultivar by salt treatment.
Agastian et al. (2000) reported that at higher salinity
(12 mS/cm) chl a was totally eliminated in mesophyll
of Mulberry because of total destruction of
chloroplast structure (Blumenthal-Goldschidt and
Poljakoff-Mayber 1968).
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Zhani et al.EurAsian Journal of BioSciences 6: 47-59 (2012)
Fig. 6. Effect of NaCl (0, 2, 4, 6 or 8 g L -1) on the chlorophyll a content (µg/g FW) in three 60 days old chili pepper cultivars. .
Fig. 7. Effect of NaCl (0, 2, 4, 6 or 8 g L -1) on the chlorophyll b content (µg/g FW) in three 60 days old chili pepper cultivars.
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Zhani et al.EurAsian Journal of BioSciences 6: 47-59 (2012)
Fresh and dry weights
Fresh and dry weights of aerial parts and roots of
three chili pepper cv grown in 0 to 8 g L-1. NaCl are
presented in Table 2. The shoot and root fresh and
dry biomass of the three studied cv were
significantly reduced with increasing NaCl
concentration. At the highest salinity, cv Awlad
Haffouz had the highest biomass and Tebourba cv
had the lowest ones. Thus, at the highest salt
concentration, the dry weight of Tebourba cvdecreased till 88 and 92% for root and shoot
respectively.
Al Thabet et al. (2004) working on canola, Ben
Said (2004) on melon, Ibriz et al. (2005) on luzerne
and Singh et al. (2007) on groundnut indicated that
under salinity stress plant growth was inhibited
because salinity exerted low water potential, ion
toxicity and ion imbalance (Greenway and Munns
1980). In the three chili pepper cv, shoots were more
affected by NaCl than roots. Those results are similar
to those reported by Hajlaoui (2003) in chick pea,Akinci et al. (2004) in eggplant and Saboora et al.
(2006) in wheat plants. However, Bybordi et al.
(2010) have showed that root length was the most
affected in the five studied canola cultivars.
El-Bassiouny and Bekheta (2005) have shown that
accumulation of ions in wheat plants grown in the
presence of salt (14 dS/cm) environment causes
osmotic and pseudo-drought stresses leading to
decrease of water absorption. The decrease of
tissue water content resulted in reduction of cellular
growth and development. Therefore, restriction of
water absorption was one of the most important
causes of stem and root growth decrease. Farhoudi
and Tafti (2011) reported that root cells have a much
less turgor threshold pressure than that of stem
cells thus root growth was more than stem growth
under salt and drought stresses. Therefore, root was
significantly less affected by salt stress in
comparison to stem (Sadeghi 2009).Mineral analysis
Results in Table 3 show that in aerial parts and
roots low concentrations of Na+ and Cl- were
observed in control plants. Values for roots were
lower than those for shoots. Increasing NaCl
concentration amplified Na+ and Cl- contents in
shoots and roots in the three cv and decreased at
the same time K+ content. The present result was in
agreement with the work of Mezni et al. (2002) in
luzene, Kaya et al. (2002) in strawberry, Sahloul
(2002) in tomato, Ben Dkhil and Denden (2010) inokra and Akbarimoghaddam et al. (2011) in wheat,
those authors observed that high saline
concentration increased Na+ and Cl- contents and
decreased K+ content in the affected crops. Bybordi
et al. (2010) showed that potassium content
decreased due to salinity in sensitive canola cv. It
seems that the decrease in potassium content is due
to an antagonistic effect between sodium and
potassium. Greenway and Munns (1980) had
Fig. 8. Effect of NaCl (0, 2, 4, 6 or 8 g L -1) on the chlorophyll a+b content (µg/g FW) in three 60 days old chili pepper cultivars.
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Zhani et al.EurAsian Journal of BioSciences 6: 47-59 (2012)
highlighted the antagonistic effect between these
two elements.
Na+ content in shoots of Awlad Haffouz cv was
significantly lower than Na+ content in the other chilipepper cv. According to these results, it was
concluded that Awlad Haffouz cultivar was the most
salt stress tolerant due to its less Na+ absorption and
more K+ accumulation in roots compared with the
two other studied cv. Ashraf and Harris (2004)
reported that Na+ and Cl- accumulation in tolerant cv
was lower than in sensitive cv and K+ concentrationwas higher in tolerant cv. Additionally, according to
results showed in Figs. 9 and 10, K+ /Na+ ratio was the
highest in this cv, especially at the highest salt stress
Fig. 9. Effect of NaCl (0, 2, 4, 6 or 8 g L -1) on shoot K+ /Na+ ratio in three 60 days old chili pepper cultivars.
Fig. 10. Effect of NaCl (0, 2, 4, 6 or 8 g L -1) on root K+ /Na+ ratio in three 60 days old chili pepper cultivars.
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Zhani et al.EurAsian Journal of BioSciences 6: 47-59 (2012)
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Tuza Dayanıklı Tunus Kırmızı Biberinin (Capsicum frutescens) Seçilmesi
ÖzetGiriş: Tuzluluk; biber gibi bazı tarım bitkilerinde çimlenmeyi, fide büyümesini ve verimi etkilemektedir. Bu yüzden bu
çalışma, üç Tunus biber (Capsicum frutescens) çeşidinde, Tebourba, Korba ve Awlad Haffouz, NaCl’ün tohumçimlenmesi, fide büyümesi ve iyon dengesi üzerindeki etkilerini araştırmak için gerçekleştirildi.
Materyal ve Metot: 0, 2, 4, 6 veya 8 g L-1 NaCl içeren suyla sulanan üç Tunus kırmızı biber çeşidinde çimlenme yüzdesi,büyüme ve mineral içerikleri ölçüldü.
Bulgular: Bulgular, değişik tuz stresi seviyelerinin, çimlenme yüzdesi ve çimlenme zamanı üzerinde önemli etkisininolduğunu göstermiştir. Saksı deneyinde, artan NaCL konsantrasyonu, bütün çeşitlerde bitki boyu, kök uzunluğu,
yaprak sayısı, yaprak alanı ve klorofil miktarında önemli azalmaya sebep oldu. Yaş ve kuru ağırlıklar da etkilendi. Buna
ek olarak tuzluluk, kök ve sürgündeki Na+ ve Cl– seviyelerini artırdı, fakat K+ seviyelerini azalttı.
Sonuç: Awlad Haffouz çeşidi Korba ve Tebourba çeşitlerine kıyasla, en yüksek K +/Na+ oranına sahipti ve çimlenmeesnasındaki en iyi tuz stres tepkisini verdi. Bu durum, bu çeşidin en toleranslı çeşit olduğunu göstermektedir.
Anahtar Kelimeler: Capsicum frutescens, çimlenme, filiz, mineral beslenme, tuzluluk.
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