Hot pepper response to interactive effects of salinity and boron
2006
Supanjani(McGill Univ., Ste-Anne-de-Bellevue (Canada). Dept. of Plant Science) | Lee, K.D.(McGill Univ., Ste-Anne-de-Bellevue (Canada). Dept. of Plant Science) E-mail:[email protected]
We investigated the physiological responses and defence mechanisms of hot pepper grown under salinity (NaCl) stress at 3 and 6 dS/m and B stress at 15 and 30 mg/kg. Dry weight and the total chlorophyll content decreased with increasing salinity and B levels. The toxic effect of B was greater under saline conditions. Higher levels of salinity and B resulted in increased B concentrations in leaves. The stomatal resistance values increased as the combined levels of salinity and B increased. Furthermore, increasing salinity, B or both increased the activities of H2O2, superoxide dismutase, peroxidase, ascorbate peroxidase and glutathione reductase, which increased oxidative stress. Increases in combined salinity and B levels disrupted plant nutrient balance and water use, and induced the production of secondary toxic substances leading to an increased plant tissue concentration of H2O2 and suppression of growth.
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