The effect of salicylic acid and calcium chloride on lipid peroxidation and the scavenging ability on radical of chickpeas (Cicer arietinum) under salt stress
2021
Kobra Mahdavian
Salinity exerts harmful morphological, physiological, and metabolic effects on plants. This research aimed to evaluate the effect of salicylic acid (SA 0, 0.75 and 1.5 mM) and calcium chloride (CaCl2 0, 50 and 100 mM), singly or in combination, on different morphological and physiological characteristics of chickpeas exposed to salt stress (0, 25 and 75 mM NaCl). The results showed that the addition of SA or Ca alone improved plant behaviour in the presence of NaCl. Also, the shoot and root length, dry weight, chlorophyll and carotenoids decreased under salinity, while malondialdehyde (MDA), the inhibition of DPPH radical, anthocyanine, and proline increased. However, the use of SA and Ca combined increased the shoot and root length and the dry weight, ameliorated the chlorophyll, carotenoids, and reducing sugars, and significantly reduced MDA and the inhibition of DPPH radical in the plants. These studies imply that SA and Ca caused a tolerance to NaCl which may be related to the regulation of antioxidative responses. It may also be suggested that a concentration of 1.5 mM salicylic acid and a concentration of 100 mM calcium are the most suitable concentrations to improve the physiological parameters of chickpeas under salinity conditions. Hence, by regulating the antioxidant system, SA and Ca play this role.
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