Ion and Lipid Peroxide Content in Sensitive and Tolerant Eggplant Callus Cultured Under Salt Stress

Abstract

The objective of present study was to determine difference in ion and MDA (malondialdehyde) content of tolerant and sensitive genotypes calli grown under salinity condition. For this purpose, two tolerant and two sensitive local Turkish eggplant varieties were used. After 8 days of being cultured, callus growth of all genotypes showed a decrease in salted medium as compared to control medium. When grown in salted medium, sensitive lines produced less callus, accumulated lower K and Ca but higher Na and Cl than tolerant lines. Consequently, tolerant genotypes had higher K/Na and lower Na/Ca ratios than sensitive genotypes. K/Na and Na/Ca ratios were used as parameters determining salinity tolerance in eggplant. The magnitude of lipid damage, as measured by MDA, was lower in the tolerant genotypes. MDA content of tolerant genotypes was two fold less than those of sensitive genotypes in NaCl treatment medium. MDA content of calli of the four eggplant varieties investigated in this study were also found as a significant indicator determining salt tolerant. The present results demonstrated that the response of cultured calli of eggplant to salt stress was clearly genotype specific.