Comparison of three pea cultivars (Pisum sativum) regarding their responses to direct and bicarbonate-induced iron deficiency

Jelali, Nahida; Salah, Imen Ben; M'sehli, Wissal; Donnini, Silvia; Zocchi, Graziano; Gharsalli, Mohamed

Comparison of three pea cultivars (Pisum sativum) regarding their responses to direct and bicarbonate-induced iron deficiency

2011

The aim of this work was to explore leaf characteristics underlining the difference in the sensitivity of pea cultivars (cv. Kelvedon, Douce and Lincoln) to Fe deficiency. Plants were grown in a greenhouse under controlled conditions in continuously aerated solution. Three treatments were used: 30μM Fe (+Fe), 0μM Fe (−Fe); direct deficiency and 30μM Fe+10mM NaHCO₃ (+Fe+Bic); indirect deficiency for 12 days. Growth parameters, iron status, potassium content, chlorophyll fluorescence and photosynthetic capacity were studied. Our results showed that Fe deficiency led to a significant decrease of chlorophyll index (SPAD readings) and bivalent iron content in all Pisum sativum cultivars. The lower reduction was observed in Fe-deficient plants of Kelvedon and Douce. In addition, shoot length and whole plant dry weight were not affected by Fe deficiency in the latter cultivars. Both tolerant cultivars showed higher accumulation of potassium content in their leaves compared with the sensitive one. Moreover, both chlorophyll fluorescence ratios (Fᵥ/Fₘ and Fᵥ/F₀) were significantly decreased in all cultivars under both Fe deficiency treatments. The photosynthetic electron transport activity was reduced in the sensitive cultivar, especially in the absence of iron. The adverse effect of bicarbonate-induced Fe deficiency on the above mentioned parameters were more pronounced than that of the direct one. The capacity of both tolerant cultivars to preserve adequate chlorophyll synthesis, photosynthetic capacity and plant growth under iron-limiting conditions is related to the suitable nutrition of their leaves in ferrous iron, due to (at least partially) their higher potassium content.

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