Comparison of Physiological Changes, Aquatic Relationships and Acuoporin Gene Expressions under salinity, Drought, Flooding and heat Stresses in sweet Pepper (Capsicum annuum L. var. Ps301)

Document Type : Research Paper

Authors

1 Former MSc student, Department of Horticulture, College of Agriculture, Isfahan University of Technology

2 Associate Professor, Department of Horticulture, College of Agriculture, Isfahan University of Technology

3 Department of Natural Resources, Research Institute for Biotechnology & Bioengineering, Isfahan University of Technology

Abstract

Stress means changing the optimal growing conditions of the plant, which reduces growth and development. Plants are exposed to various environmental stresses. Environmental stress is one of the most important factors in reducing the yield of agricultural products, so drought, flooding, salinity and heat stress were considered as the most important abiotic stresses. Therefore, in this study, physiological, water changes and expression of aquapurine gene under drought, flood, salinity, and heat stress on the bell pepper (301Ps) were investigated. Stresses included drought stress (5-bar) by polyethylene, glycol- 6000 flooding stress by aeration and salinity stress (300 mmol) by NaCl salt and heat stress (38 C). The results showed that the highest relative water content was obtained in flood stress, the highest negative water potential was in salinity stress, and the highest expression level of aquapurine gene was in drought stress. Also, due to the applied stresses, the highest pigmented carotenoid surface was obtained in drought stress. Salinity stress also increased the amount of acetic acid in bell peppers. The results showed that in drought and flooding stress, the expression of aquapurine gene had an increasing trend. Receptor cell receptor receptors prevent cell transpiration and dehydration.

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Articles in Press, Accepted Manuscript
Available Online from 01 May 2023
  • Receive Date: 06 June 2020
  • Revise Date: 18 April 2021
  • Accept Date: 29 November 2021