Salt stress regulates enzymatic and nonenzymatic antioxidative defense system in the edible part of carrot ( Daucus carota L.)

Journal of plant interactions

article

Saira Bano¹  Muhammad Ashraf²  Nudrat Aisha Akram³ 

[1] Department of Botany, University of Agriculture Faisalabad;University College of Agriculture, University of Sargodha;Department of Botany, GC University

关键词: salt stress;    carrot (Daucus carota L.);    enzymatic and nonenzymatic antioxidants;    lipid peroxidation;   

DOI  :  10.1080/17429145.2013.832426

学科分类：纳米科学和纳米技术

来源: Taylor & Francis

【 摘 要 】

Carrot (Daucus carota L.) is widely utilized all over the world due to its enriched healthy nutritional composition. However, its growth and quality is adversely affected due to saline stress. To assess salt-induced regulation in different enzymatic and nonenzymatic antioxidants in the edible part of two cultivars (T-29 and DC-4) of carrot, a greenhouse experiment was conducted. The cultivars were grown for 90 days under varying (0, 50, 100, and 150 mM NaCl) saline regimes. High accumulation of glycinebetaine (GB), malondialdehyde (MDA), and ascorbic acid (AsA) contents was found in the roots of both carrot lines under varying saline regimes. However, total soluble proteins and activities of peroxidase (POD), catalase (CAT), and superoxide dismutase (SOD) declined in the edible part of both carrot cultivars. Alpha-tocopherol (a-Toco) contents remained almost unaffected at all saline regimes except at 150 mM NaCl, where tocopherol content increased markedly. Of both carrot cultivars, cv. DC-4 accumulated relatively higher amount of GB, soluble protein and a-Toco contents than cv. T-29. The cv. T-29 had considerably higher amounts of AsA and MDA and activities of POD, SOD, and CAT than those in cv. DC-4 both under saline and nonsaline conditions. Overall, GB, AsA, and MDA contents increased while enzymatic antioxidant activities decreased in both carrot cultivars under different saline regimes which indicated that the enzymatic antioxidant metabolism was negatively influenced in the edible part of carrot due to salinity stress. So it can be suggested that the carrot is salt sensitive and its nutritional value in terms of antioxidants declines under salt stress.

【 授权许可】

CC BY|CC BY-NC