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Effect of saline water on seed germination and early seedling growth of the halophyte quinoa

机译：盐水对盐生藜藜种子萌发和幼苗早期生长的影响

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Salinization is increasing on a global scale, decreasing average yields for most major crop plants. Investigations into salt resistance have, unfortunately, mainly been focused on conventional crops, with few studies screening the potential of available halophytes as new crops. This study has been carried out to investigate the mechanisms used by quinoa, a facultative halophytic species, in order to cope with high salt levels at various stages of its development. Quinoa is regarded as one of the crops that might sustain food security in this century, grown primarily for its edible seeds with their high protein content and unique amino acid composition. Although the species has been described as a facultative halophyte, and its tolerance to salt stress has been investigated, its physiological and molecular responses to seawater (SW) and other salts have not been studied. We evaluated the effects of SW and different salts on seed germination, seedling emergence and the antioxidative pathway of quinoa. Seeds were germinated in Petri dishes and seedlings grown in pots with SW solutions (25, 50, 75 and 100 %) and NaCl, CaCl2, KCl and MgCl2 individually, at the concentrations in which they are present in SW. Our results demonstrated that all salts, at lower concentrations, increased the germination rate but not the germination percentages, compared with control (pure water). Conversely, seedlings were differently affected by treatments in respect to salt type and concentration. Growth parameters affected were root and shoot length, root morphology, fresh and dry weight, and water content. An efficient antioxidant mechanism was present in quinoa, activated by salts during germination and early seedling growth, as shown by the activities of antioxidant enzymes. Total antioxidant capacity was always higher under salt stress than in water. Moreover, osmotic and ionic stress factors had different degrees of influence on germination and development.
机译：盐碱化在全球范围内正在增加，大多数主要农作物的平均单产下降。不幸的是，对耐盐性的研究主要集中在常规作物上，很少有研究筛选出可用盐生植物作为新作物的潜力。这项研究已经进行了研究，以兼并盐生植物藜麦为基础，以应对其发展各个阶段的高盐含量。藜麦被认为是本世纪可以维持粮食安全的作物之一，主要由于其可食用种子而种植，这些种子具有高蛋白质含量和独特的氨基酸组成。尽管该物种已被描述为兼性盐生植物，并且已经研究了其对盐胁迫的耐受性，但尚未研究其对海水（SW）和其他盐类的生理和分子响应。我们评估了西南钾和不同盐对种子发芽，幼苗出苗和藜麦抗氧化途径的影响。种子在陪替氏培养皿中发芽，并在花盆中分别用SW溶液（25％，50％，75％和100％）和NaCl，CaCl 2 ，KCl和MgCl 2 种植种子，它们在SW中的浓度。我们的结果表明，与对照（纯水）相比，所有浓度较低的盐均可提高发芽率，但不会提高发芽率。相反，在盐的类型和浓度方面，幼苗受到处理的影响不同。受影响的生长参数是根和芽的长度，根的形态，鲜重和干重以及水分。如抗氧化酶的活性所示，藜麦中存在有效的抗氧化机理，在发芽和幼苗早期生长期间被盐激活。在盐胁迫下，总抗氧化剂能力总是比水中更高。此外，渗透和离子胁迫因子对萌发和发育具有不同程度的影响。

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