Nano-selenium Reduced the Adverse Effects of Salinity Stress on Satureja spicigera (C. Koch) Boiss.

Creeping savory [Satureja spicigera (C. Koch) Boiss.)] is a wild edible and medicinal plant that is use in food industry and preparation of herbal drugs. To investigate the effects of Nano-selenium on photosynthetic pigments, antioxidant enzymes, osmolytes, and relative water contents in S. spicigera under NaCl stress conditions, a factorial experiment was conducted at the greenhouse of the Kermanshah Research Center of Agricultural and Natural Resources, Iran, based on a Completely Randomized Design (CRD). The experiment was conducted in ۲۰۱۹ and each experimental unit had ۳ replications in one treatment. Factor A included four levels of NaCl (۰-۵۰-۱۰۰-۱۵۰ mM NaCl) and Factor B included two levels of Nano-selenium (control and ۵۰ PPM). The results showed that there are significant differences between the different NaCl treatments for all studied traits (P< ۰.۰۱). Also significant differences were observed between Nse treatments for SOD enzymatic activity and RWC (P< ۰.۰۱) and for protein content, Chl b and enzymatic activities of POD and CAT (P< ۰.۰۱). The interaction effect of salinity × NSe was significant for all studied traits except Chl b. Increasing salinity levels caused a significant reduction in relative water content, chlorophyll a, b, total chlorophyll, and carotenoid content. Salinity drastically enhanced the antioxidant activities of superoxide dismutase, peroxidase, and catalase. Also, salinity increased cell proline content. Foliar application of NSe (۵۰ PPM) decreased chlorophyll b, proline content, and antioxidant activity of super oxide dismutase but improved antioxidant activities of peroxidase and catalase and enhanced chlorophyll an and carotenoid content under salt stress conditions. Also, NSe decreased protein content in moderate salt stress conditions (۵۰ to ۱۰۰ mM NaCl) but increased it under sever salinity stress (۱۵۰ mM NaCl). NSe reduced the destructive effects of salinity on physiological and biochemical characteristics in creeping savory. ۵۰ PPm Nse, has negative effects on the Chl a, carotenoid, total chlorophyll, soluble proteins, and RWC at the low NaCl stress conditions but it improved these traits in high NaCl stress conditions. Appropriate concentrations of Nano-selenium promote plant growth and help plant resistance to stresses, but high concentrations may induce oxidative stress and reduce plant growth.

کلیدواژه ها:

Antioxidant activity ، Nanoparticle ، Photosynthesis ، Salt stress ، Savory