Physiological effects of the brown seaweedAscophyllum nodosum)and humic substances on plant growth, enzyme activities of certain pepper plants grown under salt stress
| Autor: | Atilla Levent Tuna, Mahmut Yildiztekin, Cengiz Kaya |
|---|---|
| Přispěvatelé: | MÜ |
| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
Humic Acid Sodium Chloride Salt Stress 01 natural sciences Gene Expression Regulation Enzymologic General Biochemistry Genetics and Molecular Biology Capsicum Annuum L Dry weight Gene Expression Regulation Plant Antioxidative Enzymes Pepper Humic acid Proline Ascophyllum Humic Substances Plant Proteins General Environmental Science chemistry.chemical_classification biology Chemistry fungi food and beverages 04 agricultural and veterinary sciences Seaweed biology.organism_classification Enzyme assay Salinity Horticulture Neurology Catalase 040103 agronomy & agriculture biology.protein 0401 agriculture forestry and fisheries Capsicum 010606 plant biology & botany |
| Zdroj: | Acta Biologica Hungarica. 69:325-335 |
| ISSN: | 1588-256X 0236-5383 |
| Popis: | WOS: 000445896200008 PubMed ID: 30257582 This study was aimed to examine the effects of seaweed extract (SW) and humic acid on the fruit yield, dry weight (DW%), protein, proline, lipid peroxidation (LPO) and antioxidative enzyme activity of pepper plants (Capsicum annuum L.) grown under saline conditions (100 mM). The obtained results indicated that salinity stress affected deleteriously plant growth and all other parameters. Besides, the treatment of seaweed (SW) and humic acid (HA) improved vegetative growth in the plant at all concentration levels applied under salinity conditions. Leaf fresh and dry weight was increased by all SW and HA applications in salinity stressed plant compared to those of control. Furthermore, there was a significant improvement in antioxidant enzyme activity, such as superoxide dismutase (SOD), peroxidase (POD), catalase (CAT) activities in the plant under salt stress and treated with SW and HA compounds. It suggests that seaweed and humic acid can enhance salt stress tolerance and leads to conservation of pepper plant against oxidative stress. |
| Databáze: | OpenAIRE |
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