Abstract
In this study we aimed to compare some antioxidative responses of shoots and roots associated to growth reduction in Lens culinaris in the absence (control) and presence of different NaCl concentrations (50-400 mM). Growth parameters (dry-fresh weight) Na + contents, LPO levels, proline, H2O2 contents, membrane damage and activities of SOD, APX, CAT and GPX was investigated in roots and shoots. Compared with controls, 100-400 mM NaCl treatment resulted in a reduction in roots and shoots weight, total chlorophyll and carotenoid in leaves. On contrary, LPO levels, H2O2 and Na + contents, proline levels, electrolytic leakage exhibited a dose dependent increase in both tissues. These increases were significantly higher in roots as compared to shoots. Our results and literature data suggest that the accumulation H2O2 and Na + plays an important role in regulating growth. The effect of salinity on antioxidant enzyme activities was similar trends in both tissues. Salt stress caused an increase on the activity of SOD and GPX in roots and shoots, while the activities of CAT and APX was inhibited. A higher Na
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