Legume Research

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Research Article

Legume Research, volume 39 issue 5 (october 2016) : 713-721

Physiological, biochemical and mineral dimensions of green bean genotypes depending on Zn priming and salinity 

Nurdilek Gulmezoglu*1, Cigdem Aydogan2, Ece Turhan2
1<p>Department of Soil Science and Plant Nutrition, Faculty of Agriculture,&nbsp;Eskisehir Osmangazi University, 26160, Eskisehir, Turkey.</p>
Cite article:- Gulmezoglu*1 Nurdilek, Aydogan2 Cigdem, Turhan2 Ece (2016). Physiological, biochemical and mineral dimensions of green beangenotypes depending on Zn priming and salinity . Legume Research. 39(5): 713-721. doi: 10.18805/lr.v0iOF.3543.

ABSTRACT

The effects of salinity and zinc (Zn) priming on the physical and mineral composition of green bean genotypes were investigated on two green bean genotypes (‘ªeker Fasulye’ and ‘Local Genotype’) by soaking seeds in 0.05% Zn (ZnSO4.7H2O) solution and by exposing to salt stress by applying 50, 100 and 150 mM NaCl after first true leaf emergence. Plants not exposed to salt stress were treated as control. The effects of Zn priming on the salt tolerance of genotypes, fresh and dry weight of plant leaf relative water content (RWC), loss of turgidity (LOT), Na, K, Ca and Zn concentrations in the leaves, stem and root portions of plants were evaluated. The NaCl concentrations led to significant variations in the examined parameters. The highest concentration of salt (150 mM) caused fading in leaves and led to inhibition of growth and development. Salt application generally reduced the fresh and dry weights of plants of both genotypes where Zn priming showed an amendatory effect. Leaf RWC decreased with salt applications while LOT increased but Zn priming had no amendatory effect on these parameters. ‘ªeker Fasulye’ genotype was found to be relatively more salt tolerant than ‘Local Genotype’ on the basis of the investigated parameters. Zinc priming decreased the Na and Ca concentrations in plant organs; however, a decrease in K concentration was observed due to increase in NaCl.

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