Effects of nitric oxide on the germination of cucumber seeds and antioxidant enzymes under salinity stress

• Autorzy: Fan H-F , Du C.-X. , Ding L. , Xu Y.-L.
• Języki publikacji: EN

Abstrakty

EN

Effects of exogenous nitric oxide (NO) on the germination and antioxidant enzyme during cucumber seed germination were investigated under salt stress. Seeds of cucumber (Cucumis sativus L. cv. Jinyou 1) were treated with distilled water or NaCl in the presence or absence of NO donor sodium nitroprusside (SNP) during germination. Excess 50 mM NaCl reduced significantly the seed germination rate in a short term and speed of germination. When salt concentration increased, germination of cucumber seed was reduced and the time needed to complete germination lengthened. Addition of exogenous SNP in salt solution attenuated the salt stress effects in a dose-dependent manner, as indicated by accelerating the seed germination, as well as weight increase of budding seeds, and 50 μM SNP was optimal concentration. At 150 mM NaCl, the 50 μM exogenous SNP significantly increased the activities of superoxide dismutase (SOD, EC 1.15.1.1), catalase (CAT, EC 1.11.1.6) and protein content, while decreased the contents of malondialdehyde (MDA). There were no obvious effects of exogenous NO on peroxidase (POD, EC 1.11.1.6) and ascorbate peroxidase (APX, EC 1.11.1.6) activities under salt stress. Exogenous NO also increased the SOD and CAT isozyme expression under salt stress, which was in accordance with the improved antioxidant activities in the germinating seeds. The NO-induced salt stress resistance was associated with activated enzymes, and enhanced protein content, thus decreasing MDA content. It is concluded that exogenous NO treatment on cucumber seeds may be a good option to improve seed germination under saline conditions.

• Wydawca: -
• Czasopismo: Acta Physiologiae Plantarum
• Rocznik: 2013
• Tom: 35
• Numer: 09
• Opis fizyczny: p.2707-2719,fig.,ref.

Twórcy

autor

Fan H-F

• School of Agriculture and Food Science, Zhejiang Agriculture and Forestry University, Lin’an 311300, China

autor

Du C.-X.

• School of Agriculture and Food Science, Zhejiang Agriculture and Forestry University, Lin’an 311300, China

autor

Ding L.

• School of Agriculture and Food Science, Zhejiang Agriculture and Forestry University, Lin’an 311300, China

autor

Xu Y.-L.

• School of Agriculture and Food Science, Zhejiang Agriculture and Forestry University, Lin’an 311300, China

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