Salinity thresholds and genotypic variability of cabbage ( XXXX .) grown under saline stress.

@entity1219 @entity5598
BACKGROUND: Two botanical varieties of cabbage, namely Savoy ( @entity5598 . Sabauda L.) and White ( @entity5598 . Capitata L.) were used in order to understand the morphological, physiological and biochemical elements of functional salt stress response. Thirteen salt concentrations (range, 0 to 300   mmol   L(-1) @entity1219 ) were considered in Experiment 1 and, of these 13, three (0, 100 and 200   mmol   L(-1) @entity1219 ) were used in Experiment 2. RESULTS: Experiment 1 enabled the definition of two salinity thresholds (100 and 200   mmol   L(-1) @entity1219 ), associated with morphological and physiological adaptations. In Experiment 2, moderate salinity (100   mmol   L(-1) @entity1219 ) had lower effects on Savoy than in White cabbage yield (respectively, -16% and -62% from control). Concurrently, 100   mmol   L(-1) @entity1219 resulted in a significant increase of antioxidant enzymes from control conditions, that was greater in Savoy (+289, +423 and +88%, respectively) as compared to White (+114, +356 and +28%, respectively) cabbage. Ion accumulation was found to be a key determinant in tissue osmotic adjustment (mainly in Savoy) whereas the contribution of organic osmolites was negligible. CONCLUSIONS: Higher antioxidative enzymatic activities in Savoy versus White cabbage after treatment with 100   mmol   L(-1) @entity1219 were associated with improved water relations, thus suggesting a possible physiological pathway for alleviating perceived salt stress.    2015 Society of Chemical Industry.
