Mohammad Hadi Mirzapour; Ahmad Golchin; Amir Hosein Khoshgoftarmanesh; Mohammad Medi Tehrani
Abstract
The role of amino acids on root uptake and root-to-shoot translocation of micronutrients is of great importance to improve plant nutrition management. In this nutrient solution culture experiment, the effect of application of 100μM tryptophan, arginine and histidine on the uptake and root-to-shoot ...
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The role of amino acids on root uptake and root-to-shoot translocation of micronutrients is of great importance to improve plant nutrition management. In this nutrient solution culture experiment, the effect of application of 100μM tryptophan, arginine and histidine on the uptake and root-to-shoot translocation of zinc (Zn) and iron (Fe) in rapeseed with three Zn levels (0, 5 and 10μM as zinc sulfate) was investigated. The results showed at the 5μMZn, application of arginine and tryptophan significantly reduced the shoot dry weight compared to the amino acid-free, while at the 5μMZn, the use of histidine resulted in a significant increase in the plant shoot dry weight. The highest plant shoot Zn uptake was found at the 10μMZn plus histidine. Application of 10μMZn in the presence of arginine led to a significant increase of root Zn uptake as compared to the amino acid-free while no such effect was found in the presence of other amino acids. In the presence of amino acids, except arginine, increasing Zn concentration in the nutrient solution to 10μM resulted in lower shoot and root Fe uptake in comparison with amino acid-free. In contrast, at 10μMZn treatment, application of arginine enhanced plant shoot and root Fe uptake. The highest concentration of total amino acids in the plant shoots and roots was related to the free-Zn and free-amino acid treatment. Regardless of the type of amino acid used, the increase in Zn level up to 10μM increased the leaf activity of the catalase and ascorbate peroxidase.
Mohammad Reza Naeini; Mahmood Esna-Ashari; Amir Hossein Khoshgoftar Manesh; Mohammad Hadi Mirzapour
Abstract
As a destructive effect of salinity, raising free radicals in root cells and thus leakage of ions is seen. In order to study the zinc effect on some of antioxidant enzymes (Catalase [CAT], Ascorbat Peroxidase [APX]) and decreasing salinity-induced by NaCl, oxidative damages in two cultivars of olive ...
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As a destructive effect of salinity, raising free radicals in root cells and thus leakage of ions is seen. In order to study the zinc effect on some of antioxidant enzymes (Catalase [CAT], Ascorbat Peroxidase [APX]) and decreasing salinity-induced by NaCl, oxidative damages in two cultivars of olive (Olea europea L.)(Frontoio and Conservollea), this pot experiment conducted, in factorial arrange and completely randomized design in three replication. One-year seedling of two olive cultivars treated with nutrition solutions involved different levels of sodium chloride (0, 40, 80, 120 mM) and zinc (0, 1, 5µ molar) of zinc sulfate (ZnSO4. 7H2O). The results showed that with increasing of salinity levels decreased root and leaf dry weight and plant height, but increased ion leakage of potassium and zinc in root and activity of CAT and APX enzymes in leaf, as well, using Zn, decreased ion leakage of potassium and zinc; whereas root and leaf dry weight, plant height, CAT and APX activity increased. Based on the results, the greater the concentration of sulfhydryl groups in roots in Frontoio variety compared to Conservolea was in acceptance with less leakage of potassium and zinc ions on the Frontoio compared to Conservolea. Therefore the Frontoio variety was more resistant to salinity in comparison with Conservolea.