Abstract
Decline in ozone layer that followed by enhanced solar UV radiation is a limiting factor for some plants. In this study the effect of UVA+UVB radiation on parsley plant was studied hydroponically at different concentrations of Zn (1.5 and 6.5 µm). UV radiation at both concentrations of Zn, slightly decreased the plant growth and significantly increased the carotenoids, flavonoids, total phenols and H2O2 contents, but had no effect on chlorophylls content. At concentration of 1.5 µm of Zn, UV radiation caused significant increases in the MDA and anthocyanin contents and the activities of POD and CAT enzymes, but decreased the soluble sugars and protein contents. At concentration of 6.5 µm of Zn, UV radiation caused significant increases in the CAT activity, but had no significant effect on other parameters. Results suggest that parsley plant tolerates UVA+UVB radiation particularly at concentration of 6.5 µmof Zn.
Highlights
Interruption of ozone layer as an outcome of human activities has resulted to enhanced intensity of UV radiation on the Earth surface
In the wide range of species, plant growth decreases in response to UV radiation, but in some cases the growth is not affected or it is even promoted by this radiation (Fedina et al, 2010, Ravindran et al, 2010; Zlatev et al, 2012)
Similar to results obtained from this study, the biomass and production of potato, clover, oat and barley plants did not dramatically affect by 24-33 % increases in UV radiation during the growing season (Hakala et al, 2002)
Summary
Interruption of ozone layer as an outcome of human activities has resulted to enhanced intensity of UV radiation on the Earth surface. Plants have obligate requirement for sun light are more susceptible to this radiance. Non-enzymatic antioxidant system includes biochemicals such as carotenoids, flavonoids, ascorbic acid and glutathione. Flavonoids commonly absorb the light in the region of 280-320 nm and are capable to protect the plant from damage (Eichholz et al, 2011; Reshmi and Rajalakshmi, 2012). Carotenoids have antioxidant properties and act as an internal filter against UV radiation (Nasibi and Kalantari, 2005). Enzymatic antioxidants such as catalase, peroxidase and superoxide dismutase can moderate the UV-induced injuries by protecting the photosynthetic pathway and cellular components (Wei et al, 2013).
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