Agriculturae Conspectus Scientificus, Vol 82, No 4 (2017)

Salinity Effects on Some Physiological Characteristics of Allium ampeloprasum L.


Pages: 355-359


Water and agricultural soils salinity is the major limiting factors influencing vegetable production in most Iranian areas and climates. Allium ampeloprasum L. as a leafy vegetable has been of great interest for vegetable producers in most parts of Iran. However, due to gradual increase in soil and water salinity especially at Northwest Iran, the production of this vegetable has been faced with many production constraints. For the study of the salinity effects on some growth related and physiological traits of Allium ampeloprasum, an experiment was conducted as a factorial based on RCBD with five NaCl concentrations (0, 40, 80, 120 and 160 mM) levels and two local clones ('Tabriz' and 'Isfahan') with three replications. The results revealed that there were interaction effects of salinity and clonee considering proline content and K+/Na+ ratios. The highest amounts of chlorophylls a and b, total chlorophyll content, and leaves fresh weight were recorded in control plants. Na+ accumulation, MDA, H2O2 levels, soluble sugars content and ion leakage rate were the highest with 160 mM NaCl levels. With salinity level added, the proline accumulation in the plants was concomitantly increased.


Allium ampeloprasum L., enzym activity, phenolic compounds

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