Evaluating salicylic and oxalic acid on the enzyme activities, yield and stress tolerance in wheat (Triticum aestivum L.)

Abstract

Wheat is an important global food security commodity; however, its production is affected by abiotic and biotic stresses associated with climate change. Therefore, a study was conducted during 2019-21 at Kazakh Research Institute of Agriculture and Crop Production, Almaty, Kazakhstan to evaluate the effects of salicylic and oxalic acid on the stress tolerance and yield of wheat (cv. Arai). The three-factorial field study was laid out in RBD comprising of different rates of salicylic acid (0, 0.25 and 0.50 mM), and oxalic acid (0, 0.10, and 0.20 mM) which were applied via foliar and seed treatments. Both salicylic and oxalic acid exerted significant main effects on wheat without any interactions. While polyphenol oxidase and peroxidase activities increased by salicylic acid, polyphenol oxidase activity decreased (by 16%) by oxalic acid. Foliar treatment of both salicylic and oxalic acids increased enzyme activities than the seed treatment. Wheat spikelet (by 14-8%) and grain yield (by 5-8%) were increased by 0.25 and 0.50 mM salicylic acid, compared to the control. Likewise, grain yield significantly increased by 9-19% with 0.10 and 0.20 mM oxalic acid, respectively. Oxalic acid significantly improved the wheat stress tolerance than that of the salicylic acid. Results suggested that 0.50 mM salicylic acid or 0.20 mM oxalic acid, or in combination, can be applied to improve wheat stress tolerance and grain yield.