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Leaf water status, proline content, lipid peroxidation and accumulation of hydrogen peroxide in salinized Chinese kale (Brassica alboglabra)

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Main Authors: Amin, Tayebimeigooni, Yahya, Awang, Prof. Madya Dr., Maziah, Mahmood, Prof. Dr., Ahmad, Selamat, Dr., Zakaria, Wahab, Prof Dr
Other Authors: amin_ir@hotmail.com
Format: Article
Language:English
Published: WFL Publisher Ltd. 2014
Subjects:
Chinese kale
Hydrogen peroxide
Lipid peroxidation
Oxidative stress
Proline
Relative water content
Salt stress
Online Access:http://dspace.unimap.edu.my:80/dspace/handle/123456789/32062
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spelling my.unimap-320622014-02-20T09:41:18Z Leaf water status, proline content, lipid peroxidation and accumulation of hydrogen peroxide in salinized Chinese kale (Brassica alboglabra) Amin, Tayebimeigooni Yahya, Awang, Prof. Madya Dr. Maziah, Mahmood, Prof. Dr. Ahmad, Selamat, Dr. Zakaria, Wahab, Prof Dr amin_ir@hotmail.com yahya_awg@upm.edu.my maziahm@upm.edu.my ahmads@agri.upm.edu.my zakariawahab@unimap.edu.my Chinese kale Hydrogen peroxide Lipid peroxidation Oxidative stress Proline Relative water content Salt stress Link to publisher's homepage at http://world-food.net/ In responding to stress, plant cells may secrete compatible compounds and at the time demonstrate an increase in others which would reflect the status of reactive oxygen species (ROS) scavenging capacity of plants under oxidative stress. In this study the ability of four cultivars of Chinese kale (Brassica alboglabra) to tolerate salinity stress was evaluated. Four diverse cultivars of Chinese kale (cv. 'Standard kailan', 'Hong Kong kailan', 'Kale Curly Leaf' and Hong Kong stem flower') were subjected for 14 days to varying levels of NaCl, i.e. 0, 25, 50 and 75 mM in Hoagland's nutrient solution in a static aerated hydroponic system. Salinity induced changes in all assayed parameters. Leaf relative water content (RWC) was reduced by 7.6, 13.3 and 15.5% relative to the control as NaCl concentration increased at 25, 50 and 75 mM, respectively. In addition, accumulation of proline in leaf tissue was induced significantly at high NaCl concentration. However, 'Standard kailan' contained the lowest concentration of proline among cultivars. Salinity stress noticeably raised the concentration of H 2O 2 in leaves with their respective values of 47.5, 56.0 and 56.2% for 25, 50 and 75 mM compared to control. Almost similar response was also recorded for accumulation of malondialdehyde (MDA). The level of MDA in leaves, which represents the rate of lipid peroxidation process, was considerably increased under saline condition. Lower concentrations of H 2O 2 were found in leaf tissues of 'Standard kailan' and 'Hong Kong kailan' compared to those of 'Curly leaf' and 'Hong Kong stem flower'. The lowest amount of MDA in leaf tissues of cv. Standard kailan in comparison with others, suggests that the cv. Standard kailan is better protected from oxidative damage under salinity stress and being more tolerant. 2014-02-20T09:41:18Z 2014-02-20T09:41:18Z 2012 Article Journal of Food, Agriculture and Environment, vol. 10(2), 2012, pages 371-374 1459-0255 http://world-food.net/category/journals/2012/issue-2-2012/ http://dspace.unimap.edu.my:80/dspace/handle/123456789/32062 en WFL Publisher Ltd.
institution Universiti Malaysia Perlis
building UniMAP Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Perlis
content_source UniMAP Library Digital Repository
url_provider http://dspace.unimap.edu.my/
language English
topic Chinese kale
Hydrogen peroxide
Lipid peroxidation
Oxidative stress
Proline
Relative water content
Salt stress
spellingShingle Chinese kale
Hydrogen peroxide
Lipid peroxidation
Oxidative stress
Proline
Relative water content
Salt stress
Amin, Tayebimeigooni
Yahya, Awang, Prof. Madya Dr.
Maziah, Mahmood, Prof. Dr.
Ahmad, Selamat, Dr.
Zakaria, Wahab, Prof Dr
Leaf water status, proline content, lipid peroxidation and accumulation of hydrogen peroxide in salinized Chinese kale (Brassica alboglabra)
description Link to publisher's homepage at http://world-food.net/
author2 amin_ir@hotmail.com
author_facet amin_ir@hotmail.com
Amin, Tayebimeigooni
Yahya, Awang, Prof. Madya Dr.
Maziah, Mahmood, Prof. Dr.
Ahmad, Selamat, Dr.
Zakaria, Wahab, Prof Dr
format Article
author Amin, Tayebimeigooni
Yahya, Awang, Prof. Madya Dr.
Maziah, Mahmood, Prof. Dr.
Ahmad, Selamat, Dr.
Zakaria, Wahab, Prof Dr
author_sort Amin, Tayebimeigooni
title Leaf water status, proline content, lipid peroxidation and accumulation of hydrogen peroxide in salinized Chinese kale (Brassica alboglabra)
title_short Leaf water status, proline content, lipid peroxidation and accumulation of hydrogen peroxide in salinized Chinese kale (Brassica alboglabra)
title_full Leaf water status, proline content, lipid peroxidation and accumulation of hydrogen peroxide in salinized Chinese kale (Brassica alboglabra)
title_fullStr Leaf water status, proline content, lipid peroxidation and accumulation of hydrogen peroxide in salinized Chinese kale (Brassica alboglabra)
title_full_unstemmed Leaf water status, proline content, lipid peroxidation and accumulation of hydrogen peroxide in salinized Chinese kale (Brassica alboglabra)
title_sort leaf water status, proline content, lipid peroxidation and accumulation of hydrogen peroxide in salinized chinese kale (brassica alboglabra)
publisher WFL Publisher Ltd.
publishDate 2014
url http://dspace.unimap.edu.my:80/dspace/handle/123456789/32062
_version_ 1643796754313773056
score 13.214268

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