Abstract
Grape (Vitis vinifera L.) is a fruit tree with high salt tolerance and high nutritional value, medicinal value, and economic value. Suberin in roots is characterized by long-chain fatty acids and is thought to be related to the salt tolerance of grape. The key enzyme in the fatty acid elongation process is β-ketoacyl-CoA synthase (KCS). The function and the regulatory mechanism of VvKCS in response to salt stress in grape are unclear. In this study, VvKCS was isolated from V. vinifera L. A real-time quantitative polymerase chain reaction analysis showed that salt stress enhanced VvKCS transcription levels in grapes. Overexpression of VvKCS increased the tolerance to salt stress in Arabidopsis during the germination and seedling stages. The improved salt tolerance was the result of the combined contributions of multiple mechanisms including the regulation of expression of ion transporters and channels, accumulation of osmotic regulating substances, and maintenance of membrane stability. The results of this study are valuable information on plant salt tolerance and provide a theoretical basis for the molecular mechanism of grape salt tolerance.
Highlights
Soil salinization is a global ecological problem
Grape (V. vinifera L.) is an important agricultural product worldwide, which is mainly used as a fresh food or in wine, raisins, and health products (Mnari et al, 2016; Colombo et al, 2019)
Salt tolerance is correlated with salt exclusion, which limits the transportation of Na+ from the roots to the shoots (Bernstein, 1977)
Summary
Soil salinization is a global ecological problem. Salt stress is a major abiotic stress in agriculture development but is a major factor causing environmental deterioration worldwide (Munns and Tester, 2008; Yao et al, 2013). Grape (Vitis vinifera L.) is a fruit with high nutritional value, medicinal, and economic value. It is used as fresh food, and to prepare raisins, wine, and various health products. Among fruit species widely grown around the world, grape shows a relatively higher tolerance to salt stress (Daldoul et al, 2008; Walker et al, 2010). The salt tolerance of many species is characterized by lower Na+ content in leaves and higher Na+ content in roots. This salt exclusion characteristic of the plant is helpful in resisting salt stress in grape (Bing et al, 2006; Mozafari et al, 2018). Plants have several ways to exclude salt. (A) The root apoplast barriers are composed of the casparian bands (CB)
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