‏ ‏Growth and Some Physiological Characteristics of Savory ‎‎(Satureja hortensis L.) as Affected by Salinity Stress‎

Subject Areas : Journal of Crop Ecophysiology

‎ Lamia Vojodi Mehrabani ¹ , Mohammad Bagher Hassanpour aghdam ² , Rana Valizadeh Kamran ³

1 - Department of Agronomy, Azarbaijan Shahid Madani University, Tabriz, Iran.
2 - Department of Horticulture, University of Maragheh, Maragheh, Iran.
3 - Department of Agricultural Biotechnology, Azarbaijan Shahid Madani University, Tabriz, Iran.

Received: 2016-03-05 Accepted : 2017-04-24 Published : 2017-05-22

Keywords: Salinity, Essential oils, dry weight, Savory‎,

Abstract :

The present experement was conducted as a factorial experiment based on RCBD with four NaCl levels (0, 50, 100 and 150 mM) levels and two savory native clones (Tabriz and Hamadan) with three replications, to investigate the effects of Nacl salinity on some physiological (essential oils, chlorophyll, proline, soluble sugars, ion leakage, Na+ and K+ content) and growth characteristics of savory. The results revealed that there was significant interaction effects between salinity and clone on chlorophyll a content of the plant. The highest chlorophyll a content in both clones was recorded in the control plants. Root dry weight, Na+ and K+ content, K+/Na+ ratio, soluble sugars and ion lekage were affected by NaCl salinity. The highest amounts of stem and leaf dry weights, essential oils contents, proline and chlorophyll b content, were influenced by both clone and salinity levels. The highest stem dry weight, essential oil and proline contents belonged to Tabriz clone. The highest leaf dry weight and chlorophyll a+b contents were produced by Hamadan clone. The highest amont for some other traits, like root, stem and leaf dry weights, as well as for K+and K+/Na+ ratios, were observed in the control treatment. The highest Na+ accumulation were recorded in 150 mM NaCl treatment. It was also observed that with increasing salinity levels, proline content was concomitantly increased. The hieghest ion leakage, soluble sugars and proline amounts were belonged to 100 and 150 mM salinity levels. Considering the variation patterns for the traits studied, it seems that the salinity levels in both clones routinely affected the growth and physiological characteristics of the plants. It can be concluded that to achieve economical yields of savory and proper physiologyical traits we have to select salt tolerant clones to suit saline environments.

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