Potato Responds to Salt Stress by Increased Activity of Antioxidant Enzymes

查看全文 作　　者：Keyvan [1,2]Aghaei;Ali Akber [2]Ehsanpour;Setsuko [1]Komatsu

机构地区：[1]National Institute of Crop Science, Tsukuba 305-8518, Japan;[2]Department of Biology, Faculty of Sciences, University of Isfahan, Isfahan 8174673441, Iran

出　　处：《Journal of Integrative Plant Biology》索引2009年第51卷第12期,共9页

基　　金：Supported by the scholarship section of the Ministry of Science, Research and Technology of Iran and the Higher Education Department of Isfahan University 摘　　要：To understand the response of potato to salt stress, antioxidant enzyme activities and ion content were analyzed for a sensitive and a tolerant cultivar. Nodal cuttings of the tolerant cultivar, Kennebec, and the sensitive cultivar, Concord, were exposed to media without or with 30, 60, 90 or 120 mmol/L NaCl for 4 weeks. On exposure to NaCl, the length and fresh and dry weight of both shoots and roots of Concord showed greater decrease than those of Kennebec. The decrease in shoot growth was more severe than that of the root for both cultivars. The K+ content of shoots and roots of both cultivars was reduced in a dose-dependent manner by exposure to NaCl; the Na+ content increased. Activities of ascorbate peroxidase, catalase and glutathione reductase were increased in NaCl-exposed shoots of Kennebec; the corresponding activities in NaCl-exposed shoots of Concord were decreased. Roots of both cultivars showed similar changes in the activities of these enzymes on exposure to NaCl. These studies established that enzyme activities in Concord shoots are inversely related to the NaCl concentration, whereas those in Kennebec do not show a dose dependency, which is also the case for the roots of both cultivars. Our findings suggest that an increase in activity of antioxidant enzymes, such as ascorbate peroxidase, catalase and glutathione reductase, can contribute to salt tolerance in Kennebec, a salt resistant cultivar of potato. 关键词：抗氧化酶活性盐胁迫马铃薯抗坏血酸过氧化物酶谷胱甘肽还原酶抗病品种过氧化氢酶氯化钠

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Potato Responds to Salt Stress by Increased Activity of Antioxidant Enzymes

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