Vol. 6, Issue 4 (2018)
Effect of exogenous application of salicylic acid on antioxidative enzymes in green gram (Vigna radiate (L.) wilczek) irrigated with saline water
Author(s): Trivedi SK, Solanki MV, Kandoliya UK and BA Golakiya
Abstract: Green gram (Vigna radiata (L.) Wilczek) is one of the major pulse crops of India cultivated from humid tropic to arid and semi-arid regions. Salt stress is one of the most serious limiting factors for growth and production in most of the crops including green gram and salicylic acid an important phenolics known to alleviates its adverse effect. Thus, the green house experiment was conducted to investigate the effect of exogenous application of salicylic acid (SA) under salt stress. The experimental design was factorial completely randomized design with four salicylic acid concentrations (0.0, 0.5, 1.0 and 1.5 mM), four level of irrigation to induce salinity stress by appropriate dilution of sea water (< 2 EC-tap water, 4.0 EC, 6.0 EC and 8.0 EC). The pots were irrigated with different concentration of saline water and plants were sprayed with salicylic acid after 20 and 40 DAS (Days after Sowing), samples were withdrawn after 21, 41 and 61 DAS for the analysis. The observations were recorded for the antioxidant enzymes viz, polyphenol oxidase, peroxidase and catalase. The results suggest that the antioxidant enzymes activity was affected due to salinity stress in mung bean. The peroxidase and polyphenol oxidase activity were increased with increasing level of salt stress, however, the catalase activity decreased. The plant treated with salicylic acid showed similar trends except at higher dose. This investigation has suggested salicylic acid as a potential biomolecule affecting the ROS scavenging enzyme under abiotic stress like salinity.
Pages: 2668-2674 | 334 Views 41 Downloads
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How to cite this article:
Trivedi SK, Solanki MV, Kandoliya UK, BA Golakiya. Effect of exogenous application of salicylic acid on antioxidative enzymes in green gram (Vigna radiate (L.) wilczek) irrigated with saline water. Int J Chem Stud 2018;6(4):2668-2674.
