اثر غلظت‌های مختلف سالیسیلیک اسید بر عوامل فیزیولوژیکی در گیاه فلفل (Capsicum annuum L.)

نوع مقاله: پژوهشی

نویسنده

گروه زیست‌شناسی، دانشکده علوم، دانشگاه پیام نور، تهران 3697-19395، ایران

چکیده

سالیسیلیک اسید ترکیب آنتی اکسیدانی است که به‌منظور افزایش مقاومت گیاهان در مقابله با تنش‌ها به کار گرفته می‌شود. در این تحقیق 5 هفته پس از جوانه زنی  اثر غلظت‌های مختلف 0، 1/0، 7/0، 5/1، 3، 6 و 9 میلی‌مولار سالیسیلیک اسید بر جوانه زنی، طول اندام هوایی و ریشه، آنتوسیانین، قند، پروتئین، آسکوربات، دهیدروآسکوربات و پرولین در گیاه فلفل مورد بررسی قرار گرفت. نتایج نشان داد که غلظت‌های 1/0، 7/0، 5/1 و 3 میلی‌مولار، درصد جوانه زنی، طول اندام هوایی و ریشه را افزایش اما غلظت‌های 6 و 9 میلی‌مولار درصد جوانه زنی، طول اندام هوایی و ریشه را کاهش دادند. غلظت‌های 5/1 و 3 میلی‌مولار سالیسیلیک اسید مقدار آسکوربات و دهیدروآسکوربات را کاهش دادند اما غلظت‌های 6 و 9 میلی‌مولار مقدار آسکوربات و دهیدروآسکوربات را در برگ گیاه فلفل افزایش دادند. مقدار قند و پروتئین در برگ‌های تحت تیمار با غلظت‌های 5/1 و 3 میلی‌مولار سالیسیلیک اسید افزایش معنی‌داری را نشان دادند اما غلظت‌های 6 و 9 میلی‌مولار مقدار قند و پروتئین را کاهش دادند. همچنین سایر یافته‌های تحقیق نشان داد که تحت شرایط آزمایشی، غلظت‌های 7/0، 5/1، 3، 6 و 9 میلی‌مولار سالیسیلیک اسید مقدار آنتوسیانین و پرولین را در برگ گیاه فلفل افزایش دادند. به‌طور کلی نتایج تحقیق نشان داد که تیمار سالیسیلیک اسید در غلظت‌های پایین اثرات مثبت بر رشد و در غلظت‌های بالا اثرات منفی بر رشد و نمو گیاه فلفل دارد.

کلیدواژه‌ها


عنوان مقاله [English]

The effect of different concentrations of salicylic acid on physiological parameters in pepper (Capsicum annuum L.)

نویسنده [English]

  • kobra mahdavian
Department of Biology, Faculty of Science, Payame Noor University, Tehran 19395-3697, Iran
چکیده [English]

Salicylic acid (SA) is an antioxidant which has been used in recent years to increases the resistance of plants to deal with stresses. In this study 5 weeks after germination, different concentrations (0.1, 0.7, 1.5, 3, 6 and 9 mM) of salicylic acid application were investigated on germination, shoot and root length, anthocyanin, reduced sugars, protein, ascorbic acid, dehydroascorbic acid and proline in pepper. The results showed that under experimental conditions concentrations of 0.1, 0.7, 1.5 and 3 mM of SA increased germination, shoot and root length, but 6 and 9 mM of SA concentrations decreased germination percent, shoot and root length. Concentrations of 1.5 and 3 mM of SA decreased ascorbic acid and dehydroascorbic acid content, but concentrations 6 and 9 mM of SA increased ascorbic acid and dehydroascorbic acid content in the leaf of pepper plant. Concentrations of 1.5 and 3 mM SA caused significant increase in sugars and protein content in treated leaf but 6 and 9 mM of concentrations SA decreased sugars and protein content. Also, other research findings showed that under experimental conditions, different concentrations (0.7, 1.5, 3, 6 and 9 mM) of SA increased content of anthocyanin and proline in the leaf of pepper plant . In general, treatment of SA low and height concentrations has positive and negative effects on plant growth on the growth of the pepper plant, respectively.

کلیدواژه‌ها [English]

  • Ascorbic acid
  • Proline
  • Salicylic acid
  • Capsicum annuum L
  • sugar
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