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Hot pepper response to interactive effects of salinity and boron

Author

Listed:
  • Supanjani

    (Department of Plant Science, McGill University, Macdonald Campus, Quebec, Canada)

  • K.D. Lee

    (Department of Plant Science, McGill University, Macdonald Campus, Quebec, Canada)

Abstract

An excess of salinity and boron (B) can limit production of hot pepper (Capsicum annuum L.), but little is known about the physiological responses, including antioxidant activities, in response to these excesses. We investigated the physiological responses and defense mechanisms of hot pepper grown under salinity (NaCl) stress at 3 and 6 dS/mand B stress at 15 and 30 mg/kg. Dry weight and the total chlorophyll content decreased with increasing salinity and B levels. The toxic effect of B was greater under saline conditions. Higher levels of salinity and B resulted in increased B concentrations in leaves. The stomatal resistance values increased as the combined levels of salinity and B increased. Furthermore, increasing salinity, B or both increased activities of H2O2, SOD, POX, APX and GR, which increased oxidative stress, compared to the control plants. Increases in combined salinity and B levels disrupted plant nutrient balance and water use, and induced production of secondary toxic substances leading to an increased plant tissue concentration of H2O2, and suppression of growth in hot pepper.

Suggested Citation

  • Supanjani & K.D. Lee, 2006. "Hot pepper response to interactive effects of salinity and boron," Plant, Soil and Environment, Czech Academy of Agricultural Sciences, vol. 52(5), pages 227-233.
  • Handle: RePEc:caa:jnlpse:v:52:y:2006:i:5:id:3433-pse
    DOI: 10.17221/3433-PSE
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    Cited by:

    1. E. Esmaili & S.A. Kapourchal & M.J. Malakouti & M. Homaee, 2008. "Interactive effect of salinity and two nitrogen fertilizers on growth and composition of sorghum," Plant, Soil and Environment, Czech Academy of Agricultural Sciences, vol. 54(12), pages 537-546.

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    Keywords

    annuum L.); but little is known abo;

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