The effect of soil zinc application on lipid peroxidation of cell membrane, phenolic compounds and flavonoids in Pistachio (pistacia vera L.) under salinity stress

摘要

Soil salinity adversely affects the growth of plants. One of the main criteria for salt tolerance is cell membrane stability under salt stress. Reactive oxygen species (ROS) and lipid peroxidation are considered to be destructive to cell membrane under the stress. Phenolic compounds and flavonoids in plants decrease the negative effects of reactive oxygen species and increase the stability of cell membrane. The objective of this study was to evaluate the effect of zinc and salinity on some physiological and biochemical properties of Pistachio (cv. Badami-e- Zarand). A factorial greenhouse experiment was carried out as completely randomized design with three replications. Treatments were 4 levels of Zn (0, 5, 10 and 15mg·kg<'-1> soil) and 5 levels of salinity (0, 800, 1600, 2400 and 3200mg (NaCl)·kg<'1> soil). Results showed that malondialdehyde (MDA) concentration (as a lipid peroxidation index) in leaves of Pistachio increased with increasing salinity up to 1600mg (NaCl)·kg<'1> soil, but it decreased with increasing salinity more than 1600mg (NaCl)·kg<'1> soil. Simultaneously, concentrations of other aldehyde increased with decreasing MDA. Application of 10mg·kg<'1> zinc decreased over 40% MDA concentration in leaves. Also, phenolic content and flavonoids increased with increasing salinity. Application of 15mg·kg<'1> of Zn significantly increased these compounds in comparison to control. In other words, application of Zn increased phenolic compounds by 250% and flavonoids by 48%.