Antioxidant Enzyme Activities and Lipidperoxidation Amount of Pea Varieties (Pisum Sativum Sp Arvense L.) Under Salt Stress

Abstract

This study examined the responses to salt stress of 5 pea genotypes, B-6, 110121, 1103220, 101917 and 10431 and two pea cultivars Winner and Karina under 75 mM NaCl salt treatment. Pea genotypes were selected from among cross-breed varieties of wild pea and white flowered pea growing different regions of Anatolia. While salinity reduced significantly fresh weight of BA, 110121, it did not cause a significant change fresh weight of the other pea varieties used in this study as compared to the control. Lipid peroxidation was increased by NaCl treatment in all varieties. This increase was more pronounced in BA and 11121 relatively to other pea varieties. On the basis of plant growth and MDA contents, B-6 and 110121 appeared as being more salt sensitive than other varieties When compared to control, salt treatment increased antioxidant enzyme activities in all pea varieties used in this study. The increases were greater in salt tolerant 1103220, 101917 and 10431 pea varieties than salt sensitive BA and 110121 varieties. These results suggest that pea seedlings respond to salt-induced oxidative stress by increasing their antioxidant defense systems.