| چکیده انگلیسی مقاله |
This research was done as a factorial experiment with 5 replications was carried out. The seeds were primed using putrescine at concentrations of 0 (hydropriming), 0.5, and 1 mM, and control were used as control. Salinity treatment was applied under normal, low, moderate and severe (0, 50, 100, and 150 mM NaCl, respectively) salinity stress. According to the findings, increasing salinity levels reduced germination percentage, (GP), germination rate, (GR), coefficient of velocity of germination, (CVG), seed weight vigour index, (SWVI), by 29, 66, 53 and 25%, respectively and seedling fresh weight, seedling dry weight, roots length and shoot length by 37, 14, 72 and 61%, respectively, while increasing mean germination time (MGT), percentage of dry matter, total soluble sugar (TSS), reactive oxygen species (ROS) and malondialdehyde (MDA) by 112, 53, 57,16 and 182%, respectively. When seeds were primed using putrescine reduced the effects of oxidative stress by reducing ROS and MDA levels by 11 and 47%, respectively compared to control and improved the GP, GR, CVG, SWVI, root length and shoot length by 31, 81, 67, 36, 27, 19%, and decreased MGT by 40%. Although seed priming using 1 mM putrescine was effective in some parameters, there was no significant difference when compared to 0.5 mM putrescine. As a result, seed priming indigo using 0.5 mM putrescine with increasing dry matter by 73% appears to be more practical and economical in terms of mitigating the negative effects of salinity stress. |
| نویسندگان مقاله |
Somayeh Bahrasemani |
Department of Agronomy and Plant Breeding, Faculty of Agriculture, University of Jiroft, Jiroft, Iran
Azam Seyedi |
Department of Horticultural Science, Faculty of Agriculture, University of Jiroft, Jiroft, Iran.
Shahnaz Fathi |
Department of Medicinal and aromatic Plants, Shahid Bakeri High Education Center of Miandoab, Urmia University, Iran
Mehrangiz Jowkar |
Department of Agronomy and Plant Breeding, Faculty of Agriculture, University of Jiroft, Jiroft, Iran
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