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Original scientific paper

Assessment of Salt Tolerance in Pepper Using Chlorophyll Fluorescence and Mineral Compositions

Mohammad Reza Zare Bavani ; Department of Horticultural Science, Faculty of Agriculture, University of Guilan, Rasht, Iran
Gholamali Peyvast ; Department of Horticultural Science, Faculty of Agriculture, University of Guilan, Rasht, Iran
Mahmoud Ghasemnezhad ; Department of Horticultural Science, Faculty of Agriculture, University of Guilan, Rasht, Iran
Akbar Forghani ; Department of Soil Science, Faculty of Agriculture, University of Guilan, Rasht, Iran

Fulltext: english, pdf (166 KB) pages 153-158 downloads: 229* cite
APA 6th Edition
Zare Bavani, M.R., Peyvast, G., Ghasemnezhad, M. & Forghani, A. (2015). Assessment of Salt Tolerance in Pepper Using Chlorophyll Fluorescence and Mineral Compositions. Agriculturae Conspectus Scientificus, 80 (3), 153-158. Retrieved from https://hrcak.srce.hr/154810
MLA 8th Edition
Zare Bavani, Mohammad Reza, et al. "Assessment of Salt Tolerance in Pepper Using Chlorophyll Fluorescence and Mineral Compositions." Agriculturae Conspectus Scientificus, vol. 80, no. 3, 2015, pp. 153-158. https://hrcak.srce.hr/154810. Accessed 1 Dec. 2021.
Chicago 17th Edition
Zare Bavani, Mohammad Reza, Gholamali Peyvast, Mahmoud Ghasemnezhad and Akbar Forghani. "Assessment of Salt Tolerance in Pepper Using Chlorophyll Fluorescence and Mineral Compositions." Agriculturae Conspectus Scientificus 80, no. 3 (2015): 153-158. https://hrcak.srce.hr/154810
Harvard
Zare Bavani, M.R., et al. (2015). 'Assessment of Salt Tolerance in Pepper Using Chlorophyll Fluorescence and Mineral Compositions', Agriculturae Conspectus Scientificus, 80(3), pp. 153-158. Available at: https://hrcak.srce.hr/154810 (Accessed 01 December 2021)
Vancouver
Zare Bavani MR, Peyvast G, Ghasemnezhad M, Forghani A. Assessment of Salt Tolerance in Pepper Using Chlorophyll Fluorescence and Mineral Compositions. Agriculturae Conspectus Scientificus [Internet]. 2015 [cited 2021 December 01];80(3):153-158. Available from: https://hrcak.srce.hr/154810
IEEE
M.R. Zare Bavani, G. Peyvast, M. Ghasemnezhad and A. Forghani, "Assessment of Salt Tolerance in Pepper Using Chlorophyll Fluorescence and Mineral Compositions", Agriculturae Conspectus Scientificus, vol.80, no. 3, pp. 153-158, 2015. [Online]. Available: https://hrcak.srce.hr/154810. [Accessed: 01 December 2021]

Abstracts
In this study, leaf chlorophyll fluorescence and mineral compositions was used to compare pepper (Capsicum annuum L.) cultivars response to salt stress. Twentysix pepper cultivars were exposed to salt stress (100 mM NaCl) during two weeks. Thereafter, chlorophyll fluorescence components, stress tolerance index (STI), sodium, potassium and calcium content were measured. The results showed that a significant difference has been found among pepper cultivars for all studied characteristics. Reduced chlorophyll fluorescence parameters under salinity treatment were different between pepper cultivars. Fo/Fm, Fv/Fm was declined, with NaCl treatment in all cultivars. Fv/Fo, Fv/Fm, Φexc, ΦPSII, ETR, qp, K+, K+/Na+ and Ca++/Na+ were decreased but leaf Na+ content was increased by salinity stress. A significant correlation was found between salt stress tolerance index and fluorescence characteristics such as Fo/Fm, Fv/Fo, Fv/Fm, Fv/Fm diminishing, Φexc, ΦPSII, ETR, and qp. Furthermore, there was a significant correlation between Na+, K+, K+/ Na+ and Ca++/Na+ with salt stress tolerance index. Overall, chlorophyll fluorescence parameters followed by Na+, K+, K+/Na+ and Ca++/Na+ could be useful tool to screen salt tolerance pepper cultivars.

Keywords
Ca++/Na+; chlorophyll fluorescence; K+/Na+; salinity; stress tolerance index

Hrčak ID: 154810

URI
https://hrcak.srce.hr/154810

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