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: [email protected]

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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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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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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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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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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concentration, which was 0.08 in shoots and 0.07 in

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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.

salinity bagus

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