Abstract
This study was carried out to test the effects of NaCl and TYLCV on growth, total protein and some antioxidant enzymes activity of tomato (Solanum lycopersicon) cultivar CastleRock. First group of plants (60 days old) were infected with TYLCV. Mature leaves were harvested and analyzed for virus presence after viral infection. While, the second group of plants at 45 days old were treated with 0, 25, 50 and 100 mM NaCl for the next 75 days. At 120 days old for both groups different growth parameters were recorded. Mature leaves were harvested and analyzed for the amount of total protein and for the level of activity of both ascorbate peroxidase (APX) and catalase (CAT). Plants exposed to the lowest level of salinity (25 mM NaCl) and the viral infected plants showed little effect on vegetative growth parameters, total protein, catalase and ascorbate peroxidase activity, but it caused a decrease in the number of mature fruits in both cases. While at higher concentrations of NaCl (50 and 100 mM), vegetative and fruit growth parameters were drastically reduced. Salinity treatment caused a reduction in total protein content of plants and an increase in ascorbate peroxidase activity. Whereas catalase activity increased in the TYLCV infected plants and plants treated with 25 and 50 mM NaCl and decreased in plants treated with 100 mM NaCl.
Highlights
DNA extracted from inoculated tomato plants after 17 days from inoculation with whiteflies, was used in Polymerase chain reaction (PCR) analysis with WTG specific primers (HD1, HD2 and Cp-F, Cp-R)
The cloned TYLCV genome was used as positive control in PCR experiments
The amplified fragments gave the expected molecular weight at 674 bp as the positive control (Fig. 1). This result indicates that the virus which infected the examined tomato plants is TYLCV compared to control plants. These results were in agreement with the results of Abou-Jawdah et al (2006) and Morris et al (2002) that used the PCR reaction to confirm the presence of TYLCV in tomato plants in Lebanon
Summary
Plants exposed to the lowest level of salinity (25 mM NaCl) and the viral infected plants showed little effect on vegetative growth parameters, total protein, catalase and ascorbate peroxidase activity, but it caused a decrease in the number of mature fruits in both cases. While at higher concentrations of NaCl (50 and 100 mM), vegetative and fruit growth parameters were drastically reduced. Salinity treatment caused a reduction in total protein content of plants and an increase in ascorbate peroxidase activity. Whereas catalase activity increased in the TYLCV infected plants and plants treated with 25 and 50 mM NaCl and decreased in plants treated with 100 mM NaC
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