Osmolyte Accumulation and Sodium Compartmentation Has a Key Role in Salinity Tolerance of Pistachios Rootstocks

Pegah Behzadi Rad,Soheil Karimi,Mahmoud Reza Roozban,Reza Ghahremani,Kourosh Vahdati

doi:10.3390/agriculture11080708

Pegah Behzadi Rad, Soheil Karimi + Show 3 more

Open Access

https://doi.org/10.3390/agriculture11080708

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Journal: Agriculture	Publication Date: Jul 27, 2021
Citations: 28	License type: CC BY 4.0

Affiliation: University of Tehran

Abstract

Physio-biochemical responses of pistachio varieties including Pistacia vera L. ‘Ghazvini’ (GH), P. vera ‘Ghermez-Pesteh’ (GP) and P. atlantica subsp. mutica (M) were assessed under salt stress to understand the common mechanisms of salt tolerance in two popular Pistacia species. In the experiment, half-sib seedlings of the varieties were subjected to high (100 mM) and severe (200 mM) levels of NaCl-induced salinity for 90 days. Growth, physiological, biochemical and ionic parameters in the roots and shoots of plants were measured in the experiment. Salinity markedly declined plant growth, and increased the number of necrotic leaves (NL) and leaf abscission. In terms of physiological responses, salinity reduced the relative water content (RWC), membrane stability index (MSI) and the concentrations of photosynthetic pigments, but increased carbohydrates and proline content in the leaves. MSI of the leaves was positively correlated with the concentrations of anthocyanins and carotenoids. Salinity increased sodium content in root and shoot tissues of the plants, and decreased potassium concentration and K/Na ratio. Among the rootstocks, GH had better performance on all parameters. Despite the high concentration of Na+ and low K/Na ratio in the shoots, the lowest number of NL was found in GH under both salinity levels. The results indicated that salt tolerance in GH was most likely related to compartmentation of Na+ ions. Finally, accumulation of osmolytes and sodium compartmentation were considered to be the most important mechanisms in the salt tolerance of pistachio rootstocks.

Highlights

Pistachio (Pistacia vera L.) is one of the most important nut crops in the world
Salinity reduced growth parameters such as stem height, leaf number and leaf area. It increased the number of necrotic leaves and leaf abscission in all plants (Table 1)
Previous studies have demonstrated that salinity-to growth rates under salinity stress

Summary

Introduction

Pistachio (Pistacia vera L.) is one of the most important nut crops in the world. A wide range of pistachio growing regions globally are affected by salinity. Salinization of soil is becoming a serious obstacle in agricultural lands. High evaporation and irrigation with low quality water have led to the salinization of agricultural lands in recent years. Introduction of salt-tolerant plants helps to ensure global food security and achieve the projected nutritional target of feeding 9.6 billion people by 2050 [1]. Salinity affects plants in three ways: osmotic, ionic and oxidative stress [2]. Leaf abscission, necrosis of plant organs, along with a decrease in internode height, leaf number and leaf area are general responses of plants to salt stress [3,4].

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