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|Title:||Biochar and lignite affect H⁺ -ATPase and H⁺ -PPase activities in root tonoplast and nutrient contents of mung bean under salt stress|
|Other Titles:||Biochar and lignite affect H(+) -ATPase and H(+) -PPase activities in root tonoplast and nutrient contents of mung bean under salt stress|
|Citation:||Plant Physiology and Biochemistry, 2018; 129:141-149|
|Shahram Torabian, Salar Farhangi-Abriz, Judith Rathjen|
|Abstract:||This research was conducted to evaluate effects of biochar (50 and 100 g kg-1 soil) and lignite (50 and 100 g kg-1 soil) treatments on H+-ATPase and H+-PPase activity of root tonoplast, nutrient content, and performance of mung bean under salt stress. High saline conditions increased H+-ATPase and H+-PPase activities in root tonoplast, sodium (Na) content, reactive oxygen species (H2O2 and O2-) generation, relative electrolyte leakage (REL) and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) activity in root and leaf, but decreased relative water content (RWC), chlorophyll content index, leaf area, potassium (K), calcium (Ca), magnesium (Mg), zinc (Zn) and iron (Fe) content of plant tissues, root and shoot dry weight of mung bean. Lignite and biochar treatments decreased the H+-ATPase and H+-PPase activities of root tonoplast under salt stress. Moreover, these treatments increased the cation exchange capacity of soil and nutrient values in plant tissues. Biochar and lignite diminished the generation of reactive oxygen species and DPPH activity in root and leaf cells, and these superior effects improved chlorophyll content index, leaf area and growth of mung bean under both conditions. In general, the results of this study demonstrated that biochar and lignite decreased the entry of Na ion into the cells, enriched plant cells with nutrients, and consequently improved mung bean performance under salt toxicity.|
|Keywords:||Biochar; DPPH activity; H(+)-ATPase pump; Lignite; Potassium; ROS generation; Sodium|
|Rights:||© 2018 Elsevier Masson SAS. All rights reserved.|
|Appears in Collections:||Agriculture, Food and Wine publications|
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