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

dc.authorscopusid 14051382700
dc.authorscopusid 35851172200
dc.authorscopusid 14050597500
dc.authorwosid Kusvuran, Sebnem/Agv-3146-2022
dc.contributor.author Yasar, F.
dc.contributor.author Ellialtioglu, S.
dc.contributor.author Kusvuran, S.
dc.date.accessioned 2025-05-10T17:49:28Z
dc.date.available 2025-05-10T17:49:28Z
dc.date.issued 2006
dc.department T.C. Van Yüzüncü Yıl Üniversitesi en_US
dc.department-temp Univ Yuzuncu Yil, Fac Agr, Dept Hort, TR-65080 Van, Turkey; Ankara Univ, Inst Biotechnol, TR-06100 Ankara, Turkey en_US
dc.description.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. en_US
dc.description.woscitationindex Science Citation Index Expanded
dc.identifier.endpage 172 en_US
dc.identifier.issn 1611-4426
dc.identifier.issue 4 en_US
dc.identifier.scopus 2-s2.0-33747840117
dc.identifier.scopusquality Q3
dc.identifier.startpage 169 en_US
dc.identifier.uri https://hdl.handle.net/20.500.14720/17488
dc.identifier.volume 71 en_US
dc.identifier.wos WOS:000240534100005
dc.identifier.wosquality Q4
dc.language.iso en en_US
dc.publisher Eugen Ulmer Gmbh Co en_US
dc.relation.publicationcategory Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı en_US
dc.rights info:eu-repo/semantics/closedAccess en_US
dc.title Ion and Lipid Peroxide Content in Sensitive and Tolerant Eggplant Callus Cultured Under Salt Stress en_US
dc.type Article en_US

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