Journal of
Biophysics and Structural Biology

  • Abbreviation: J. Biophys. Struct. Biol.
  • Language: English
  • ISSN: 2141-2200
  • DOI: 10.5897/JBSB
  • Start Year: 2009
  • Published Articles: 25

Full Length Research Paper

The salicylic acid effect on the tomato (Lycopersicum esculentum Mill.) sugar, protein and proline contents under salinity stress (NaCl)

Shahba Zahra1,2, Baghizadeh Amin2*, Vakili Seid Mohamad Ali3, Yazdanpanah Ali2 and Yosefi Mehdi1
1Payame noor Najafabad University, Najafabad-Isfahan, Iran. 2International Center for Science, High Technology and Environmental Sciences, Kerman, Iran. 3Islamic Azad University - Jiroft Branch, Iran.
Email: [email protected]

  •  Accepted: 25 January 2010
  •  Published: 30 April 2011

Abstract

Plants growth is impressed by biotic and abiotic stress inversely. There are many reports about proteins change level in salinity stress. Leaves fill up more soluble sugar of glucose, fructose and proline with treatment of salicylic acid. In this research, tomato seeds planted in pots containing perlite were put in a growth chamber under controlled conditions of 27 ± 2 and 23 ± 2°C temperature, 16 h lightness and 8 h darkness, 15 Klux light intensity and 75% humidity; NaCl concentration of 0, 25, 50, 75 and 100 mM and salicylic acid concentration of 0, 0.5, 1 and 1.5 mM were used in the form of factorial experiment in a complete randomized design (CRD). Salinity increases the soluble sugar in leaf and root tissues, and salicylic acid decreases it. The leaf protein level decreased because of salinity effect, but salicylic acid could increase it. In the root, salinity increases protein, but salicylic acid with 1.5 mM concentration decreases it. Salinity increases the proline level in leaf and root, and salicylic acid did not significantly change in low salinity levels.

 

Key words: Salinity, stress, salicylic acid, tomato, proline, protein and sugar.