Iron(II)–amino acid chelates alleviate salt-stress induced oxidative damages on tomato grown in nutrient solution culture

Abstract

Iron(II)–amino acid chelates were synthesized and used to determine their effect on salt-induced damages in tomato plants. Two tomato cultivars (Lycopersicon esculentum Mill. Cvs. Rani and Sarika) were supplied with Fe(II)–EDTA, Fe(arginine)2 [Fe(Arg)2], Fe(glycine)2 [Fe(Gly)2] and Fe(histidine)2 [Fe(His)2] as an Fe source at three salinity levels (0, 40 and 80mM NaCl). Salt stress caused significant reduction in shoot growth of tomato cultivars, but this adverse effect was significantly ameliorated by using Fe(II)–amino acid chelates. Salinity significantly increased lipid peroxidation and decreased sulfhydryl groups concentration. Shoot Fe, Zn, N and K contents were decreased by salinity while increased by using Fe(II)–amino acid chelates. Application of Fe(II)–amino acid chelates increased activity of catalase (CAT) and ascorbate peroxidase (APX) in the leaves of tomato plants exposed to salt stress. According to the results obtained, the adverse effects of salt stress on tomato plants can partly be alleviated with application of Fe(II)–amino acids chelates.