Variations between the physiological responses of bread wheat, durum wheat, barley, rye and oat under salinity stress

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dc.authorscopusid6506340504
dc.authorscopusid57221634503
dc.contributor.authorKaranlik, Sema
dc.contributor.authorAslanyurek, Dervis
dc.date.accessioned2024-09-19T15:43:35Z
dc.date.available2024-09-19T15:43:35Z
dc.date.issued2020
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractPhysiological responses of bread wheat (Triticum aestivum L. cv. Dagdas), durum wheat (Triticum durum L. cv. Selcuklu), barley (Hordeum vulgare, cv. Kiral), rye (Secale cereale L., cv. Aslim) and oat (Avena sativa L. cv. Faik Bey) to salinity stress were researched. After the germinating in perlite, seedlings were transferred to pots with nutrient solution. At 6th day of growth, the plants were exposed to 0, 100, 150 mM NaCl with gradual increases. On the 8th day of salt treatment, leaves were sampled to analyze protein content, malondialdehyde (MDA) content and antioxidative enzyme activities (ascorbate peroxidase-APX, and catalase-CAT). Salinity stress remarkably increased the MDA content and the antioxidative enzymes activities, but decreased protein contents. The highest average MDA accumulation was determined in rye (3289 nmol.g-1 protein), while the lowest was recorded in bread wheat (1125 nmol.g"1 protein). The highest increase in MDA was found in rye, followed by oats, durum, barley and bread wheat. The most severe decrease in protein content was found in rye, barley, bread wheat, durum wheat and oat, respectively at 150 mM NaCl. Antioxidative enzyme activities increased due to an increase in salinity. While the highest increase in APX activity was determined in barley, the highest increase in CAT activity was observed in oats. It was concluded that increased enzyme activities have a significant effect in alleviating oxidative damage, caused by salinity stress with important variations among the cereal species. © by PSPen_US
dc.identifier.endpage10831en_US
dc.identifier.issn1018-4619
dc.identifier.issue12en_US
dc.identifier.scopus2-s2.0-85099714789en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage10823en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12483/14431
dc.identifier.volume29en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherParlar Scientific Publicationsen_US
dc.relation.ispartofFresenius Environmental Bulletinen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAntioxidative enzymesen_US
dc.subjectAPXen_US
dc.subjectCATen_US
dc.subjectMDAen_US
dc.subjectSalinityen_US
dc.titleVariations between the physiological responses of bread wheat, durum wheat, barley, rye and oat under salinity stressen_US
dc.typeArticleen_US

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