The Journal "Agriculture and Forestry"
Časopis "Poljoprivreda i šumarstvo"
- Since 1955 -
Year 2018, Volume 64 Issue 2 (30.06.2018)
| Year : | 2018 |
| Volume : | 64 |
| Issue : | 2 (30.06.2018) |
| Authors : | Nayer MOHAMMADKHANI |
| Title : | EFFECTS OF SALINITY ON PHENOLIC COMPOUNDS IN TOLERANT AND SENSITIVE GRAPES |
| Abstract : | Salinity is a major environmental stress and grape is classified as a moderately sensitive plant to salinity. Plants have anti-oxidative systems involving antioxidant enzymes and secondary metabolites like phenolic compounds. The aim of this study was to examine the salinity induced alterations, PAL enzyme activity and total phenolics contents in four grape genotypes. In this study two tolerant (Gharashani and H6) and two sensitive (Shirazi and GhezelUzum) grapes - according to screening experiments under salinity- were selected. 50 mM NaCl was used for salinity treatment. Total phenolics content and phenylalanine ammonia-lyase (PAL) activity increased in all the genotypes under salinity. A positive significant correlation (P<0.01, r>0.8) was observed between total phenolics and PAL activity in leaves and roots of grapes. Ten phenolic acids including hydroxybenzoic acid and hydroxycinnamic acid derivatives were analyzed. Our tolerant and sensitive genotypes showed main differences in phenolic compounds accumulation under salinity. Some compounds like gallic, syringic and p-coumaric acids accumulated higher in tolerant genotypes and others like vanillic, caffeic and sinapic acids accumulated in sensitive genotypes. Considering our results it seems that syringic and p-coumaric acids -that was higher in leaves and roots of tolerant genotypes- had a key role in salinity tolerance. |
| For citation : | Mohammadkhani, N. (2018): Effects of salinity on phenolic compounds in tolerant and sensitive grapes. Agriculture and Forestry, 64 (2): 73-86. DOI:10.17707/AgricultForest.64.2.05 |
| Keywords : | Abiotic stress, phenylalanine ammonia-lyase activity, caffeic acid, p-coumaric acid |
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