Physiological and Morphological Responses of the ‘Dargazi’ Pear (Pyrus communis) to in vitro Salinity

摘要

Salinity is one of the most important factors limiting growth and production of plants worldwide. Improving tolerance to salinity in plants is the most effective way to increase performance. Influence of salinity on growth, physiological and biochemical responses of Pyrus communis ‘Dargazi’ explants was investigated in in vitro conditions. Explants were cultured on Murashige and Skoog (MS) medium containing 1 mg L-1 BAP (6-banzyl amino purine) and 0.1 mg L-1 NAA (Naphthaline acetic acid) supplemented with different sodium chloride (NaCl) concentrations 0 (control), 40, 80, 120 and 160 mM. With increased salinity, the fresh weight, dry weight, the number of leaves, shoot length, chlorophyll index, multiplication index, leaf relative water content and total protein decreased. In contrast, proline, soluble sugar and activity of catalase increased.