Modulation of nutritional and biochemical status of hydroponically grown Cucurbita pepo L. by Calcium Nitrate under saline conditions

IF 1 Q3 HORTICULTURE

Horticultural Science Pub Date : 2023-06-16 DOI:10.17221/105/2021-hortsci

F. Behtash, H. S. Hajizadeh, Bagher Tarighi

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引用次数: 0

Abstract

: Salinity is one of the critical environmental factors that decreases the water availability and induces nutritional imbalance in crops. In order to study the effect of calcium nitrate [(Ca(NO 3 ) 2 ] in the nutrient solution under salinity conditions, an experiment was designed with different salinity (0, 50, and 100 mM) and Ca(NO 3 ) 2 (2, 3, and 4 mM) levels on Cucurbita pepo (zucchini). Based on the results, an increase in the salinity from 0 to 100 mM caused a decrease in the leaf potassium and calcium concentration, whereas the iron, magnesium and zinc concentrations increased. The most effective Ca(NO 3 ) 2 level in increasing the nutritional quality and yield of zucchini was 3 and 4 mM. Salinity at 50 and 100 mM significantly increased the leaf sodium concentration and leaf area as well as the leaf number per plant, while the application of both Ca(NO 3 ) 2 levels modulated the harmful effects of salinity. The amount of malondialdehyde (MDA), proline and hydrogen peroxide (H 2 O 2 ) as well as the catalase (CAT) activity increased under the severe salinity conditions, whereas the application of 4 mM Ca(NO 3 ) 2 had the potential of removing the negative effects of severe salinity. The catalase activity increased along with the increase in the Ca(NO 3 ) 2 concentration, which was independent from the salinity level. However, the amount of proline, MDA and H 2 O 2 decreased in plants fed with 3 and 4 mM Ca(NO 3 ) 2 compared to the control in the presence of salinity. These findings suggest that both the 3 and 4 mM concentrations of Ca(NO 3 ) 2 under 50 mM salinity could be used to improve the zucchini performance by maintaining the ion homeostasis and inducing the antioxidant defence system.

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盐碱条件下硝酸钙对水培葫芦营养生化状态的调节

：盐度是降低水分可利用性并导致作物营养失衡的关键环境因素之一。为了研究在盐度条件下营养液中硝酸钙[（Ca（NO3）2]的影响，设计了一个不同盐度（0、50和100mM）和Ca（NO 3）2（2、3和4mM）水平的实验。根据结果，盐度从0增加到100mM导致叶片钾和钙浓度降低，而铁、镁和锌浓度增加。在提高西葫芦营养质量和产量方面，Ca（NO3）2水平最有效的是3和4mM。50和100mM的盐度显著增加了叶片钠浓度、叶片面积以及单株叶片数，而Ca（NO2）2水平的施用调节了盐度的有害影响。在高盐度条件下，丙二醛（MDA）、脯氨酸和过氧化氢（H2 O2）的含量以及过氧化氢酶（CAT）活性增加，而施用4mM Ca（NO3）2有可能消除高盐度的负面影响。过氧化氢酶活性随Ca（NO3）2浓度的增加而增加，与盐度水平无关。然而，在盐度存在的情况下，用3mM和4mM Ca（NO3）2喂养的植物中脯氨酸、MDA和H2 O2的量与对照相比降低。这些发现表明，在50mM盐度下，3和4mM浓度的Ca（NO3）2都可以通过维持离子稳态和诱导抗氧化防御系统来提高西葫芦的性能。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Horticultural Science Horticulture-园艺

CiteScore

2.20

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： The journal publishes results of basic and applied research from all areas of horticulture, fruit-growing, vegetable-growing, wine-making and viticulture, floriculture, ornamental gardening, garden and landscape architecture, concerning plants that are grown under the conditions of European temperate zone, or field plants that are considered as horticultural cultures. Original scientific papers, short communications and review articles are published in the journal. Papers are published in English (British spelling).