The physiological and biochemical responses to freezing stress of olive plants treated with salicylic acid

The physiological and biochemical responses to freezing stress of olive plants treated with... One-year-old olive (Olea europaea L. cv. Zard) plants were treated with 0.5, 1, and 2 mM salicylic acid (SA) and then exposed to nonfreezing and freezing temperatures (−5, −10, and −20°C) for 10 h. Untreated plants served as a control. Exposure to freezing temperatures caused a considerable increase in ion leakage and lipid peroxidation in olive leaves. Treatment with suitable exogenous SA (1.0 mM) prevented the increase in the ion leakage and lipid peroxidation caused by freezing temperatures, especially at −5 and −10°C. SA-induced freezing tolerance was accompanied by increased activities of antioxidant enzymes, such as guaiacol peroxidase, catalase, ascorbate peroxidase, and polyphenol oxidase, as compared to control plants. Proline, total phenolic content, and antioxidant capacity of olive leaves were declined significantly after exposure to freezing temperature, and their content decreased with lowering of freezing temperatures, while treatment with 1 mM SA induced a significant increase in their content. As a summary of these results, suitable concentration of SA (1 mM) could enhance freezing tolerance of olive plant by increasing antioxidant enzyme activities and decreasing MDA content through cell membrane integrity maintenance. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Russian Journal of Plant Physiology Springer Journals

The physiological and biochemical responses to freezing stress of olive plants treated with salicylic acid

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Publisher
Springer Journals
Copyright
Copyright © 2014 by Pleiades Publishing, Ltd.
Subject
Life Sciences; Plant Physiology; Plant Sciences
ISSN
1021-4437
eISSN
1608-3407
D.O.I.
10.1134/S1021443714040098
Publisher site
See Article on Publisher Site

Abstract

One-year-old olive (Olea europaea L. cv. Zard) plants were treated with 0.5, 1, and 2 mM salicylic acid (SA) and then exposed to nonfreezing and freezing temperatures (−5, −10, and −20°C) for 10 h. Untreated plants served as a control. Exposure to freezing temperatures caused a considerable increase in ion leakage and lipid peroxidation in olive leaves. Treatment with suitable exogenous SA (1.0 mM) prevented the increase in the ion leakage and lipid peroxidation caused by freezing temperatures, especially at −5 and −10°C. SA-induced freezing tolerance was accompanied by increased activities of antioxidant enzymes, such as guaiacol peroxidase, catalase, ascorbate peroxidase, and polyphenol oxidase, as compared to control plants. Proline, total phenolic content, and antioxidant capacity of olive leaves were declined significantly after exposure to freezing temperature, and their content decreased with lowering of freezing temperatures, while treatment with 1 mM SA induced a significant increase in their content. As a summary of these results, suitable concentration of SA (1 mM) could enhance freezing tolerance of olive plant by increasing antioxidant enzyme activities and decreasing MDA content through cell membrane integrity maintenance.

Journal

Russian Journal of Plant PhysiologySpringer Journals

Published: Jun 24, 2014

References

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