Effects of antioxidant enzymes on heat stress tolerance of pepper (Capsicum annuum L.) seedlings

被引：0

作者：

Gulen, H. ^{[1
]}

Ipek, A. ^{[1
]}

Turhan, E. ^{[2
]}

机构：

[1] Uludag Univ, Dept Hort, Fac Agr, TR-16059 Gorukle, Bursa, Turkey

[2] Eskisehir Osmangazi Univ, Fac Agr, Dept Hort, TR-26160 Eskisehir, Turkey

来源：

INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY AND OTHER OMICS IN VEGETABLE SCIENCE | 2016年 / 1145卷

关键词：

pepper; Capsicum annuum L; heat stress; heat stress tolerance; antioxidant enzymes; HIGH-TEMPERATURE STRESS; OXIDATIVE STRESS; PLANTS; WHEAT;

D O I：

10.17660/ActaHortic.2016.1145.7

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Pepper seedlings (Capsicum annuum L. 'Amazon' and 'Kekova') were grown for 4 weeks at 25/10 degrees C day/night temperatures in a greenhouse and watered on a needs basis avoiding any additional stress factors. Gradual and shock heat stress (GHS and SHS) were applied (from 35 up to 50 degrees C) to the plant in a growth chamber and then heat stress tolerance (HST) was estimated. During the heat treatments, the activities of ROS producing enzyme, NADPH oxidase and ROS scavenging enzymes, catalase (CAT) and ascorbate peroxidase (APX) were measured besides leaf relative water content (RWC) and loss of turgidity. Leaf RWC decreased gradually from control to the highest temperature, while loss of turgidity increased in both heat stress types. Under GHS, HST (LT50) was calculated as 47.1 degrees C for Amazon and 45.6 degrees C for 'Kekova'. On the other hand with SHS, HST for 'Amazon' and 'Kekova' were determined as 47.4 and 42.8 degrees C, respectively. The results clearly show that the cultivar 'Amazon' is superior with respect to its antioxidant defence systems and should be more tolerant than 'Kekova' due to higher ROS-scavenging systems.

引用

页码：43 / 49

页数：7