African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12496

Full Length Research Paper

Sodium chloride causes variation in organic acids and proteins in tomato root

  Jen-Hshuan Chen1 and Yong-Hong Lin2*  
  1Department of Soil and Environmental Science, National Chung Hsing University, Taichung, 40227, Taiwan. 2Kaohsiung District Agricultural Research and Extension Station, Council of Agriculture, Executive Yuan, Pingtung, 90846, Taiwan.  
Email: [email protected]

  •  Accepted: 17 August 2010
  •  Published: 29 November 2010

Abstract

 

Tomato is a salt-tolerant crop. The purposes of this research are to evaluate changes of organic acids and proteins in tomato grown in environment of different NaCl concentrations (0, 0.25 and 0.5%, respectively). The results showed that oxalic acid, malic acid, fumaric acid and proteins in which P69C, Cytochrome P450 proteins, Lucinerich protein, phototropin-1 and retrotransposon gag protein were upregulated in 0.5% NaCl treatment. However, there were some proteins were apparently inhibited in 0.5% NaCl treatment. Tomato roots under high NaCl concentration could be characterized by the cellular activities involved in carbohydrate metabolism, organic acid production, energy metabolism, alleviating redox damage, root phenotypical change etc, which are critical for plant survival under high NaCl concentration. This study may provide an important direction to future research on salt resistance mechanisms in tomato.

 

Key words: Tomato, salt tolerance, physiology, organic acids, proteins.

Abbreviation

Abbreviations: LC-MS, Liquid chromatography-mass spectrometry; 2D, two-dimension; SDS-PAGE, sodium dodecyl sulfate polyacrylamide gel electrophoresis.