Salt Stress Tolerance of Chokeberry (Aronia melanocarpa L.) in vitro and in vivo Conditions

Authors : Mahmood Shaker Mahmood Mahmood, Lütfi Pırlak

Pages : 31-41

View : 42 | Download : 60

Publication Date : 2025-03-31

Article Type : Research Paper

Abstract :In this study, the reactions of the chokeberry plant, which has attracted attention with its high antioxidant content and importance in human nutrition in recent years, to salt stress in vitro and in vivo conditions have been investigated. In this context, morphological, physiological and biochemical reactions of plants at different salt levels in vitro and in vivo conditions have been studied. Salt concentrations in vitro were 1/3 dilute MS, 7/10 dilute MS, MS (control), MS + 1 g L-1 NaCl, MS + 3 g L-1 NaCl, MS + 6 g L-1 NaCl, MS + 8 g L-1 NaCl, MS + 9 g L-1 NaCl; in vivo, it was applied in the form of 25 mm NaCl per week with irrigation water to chokeberry lings planted in 2 liter pots containing peat: pearlite mixture in a ratio of 2:1 in vivo condition. The experiment was terminated by determining the salt levels in the soil from the moment the damage to the leaves due to salt stress began. According to the research results, in vitro conditions in 1/3 dilute MS, 7/10 dilute MS, MS (control) environments, no damage to explants occurred, MS +1 g L-1 NaCl and MS + 3g L-1 NaCl doses of shoot tips and leaves browning, MS + 6 g L-1 NaCl, MS + 8 g L-1 NaCl, MS + 9 g L-1 NaCl caused death in the environment. Browning of the shoot tip and leaves has occurred in plants during salt application under in vivo conditions. As a result of salt applications, plant height, plant dry weight, root length, chlorophyll content, protein content decreased in parallel with the increase in dose, and there was no change in leaf relative water content and proline content.
Keywords : Chokeberry, Salt stress, in vitro, in vivo