The effect of different levels of salinity stress on enzymatic antioxidants activities of three genotypes of local beans of Guilan (Phaseolus vulgaris L.)

Bean (Phaseolus vulgaris L.) is one of the most important legumes with rich amount of protein and carbohydrates, and is major component of the diet of many people in the world. The annual production of this plant in the world is 23 million tons and it is one of the top ten products, and is in first place among legumes production. Soil salinity is one of the limitations of sustainable production in different parts of the country. This research was carried out to investigate the enzymatic antioxidant properties of three local genotypes of Guilan bean genotypes under salinity stress at Payam Noor University. Factorial experiments were carried out in a completely randomized design with 3 replications under pot experiment with 4 salinity levels of 0, 50, 100 and 150 mM sodium chloride on the 3 genotypes of short bean (red vein, black vein, and brown vein). The results showed that the interaction of salinity and genotype affects the activity of peroxidase, polyphenol oxidase, ascorbate peroxidase and catalase significantly at 1% probability level. The highest amount of antioxidant enzymes in the two enzymes of ascorbate peroxidase and catalase was obtained with 1.345 and 1.225 (unit g-1fw min-1) at 100 mM salinity level in red vein short bean genotype, respectively and according to the parameters measured in this study, this genotype showed better results to the salinity stress than other genotypes

کلیدواژه ها:

Antioxidant enzymes ، Salinity stress ، Phaseolus vulgaris L.