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Salinity Induced Deleterious Effects on Germination, Growth, Physiological and Biochemical Process of Two Varieties of Groundnut (arachis Hypogaea L.)

Sharmin Akter
Department of Biochemistry and Food Analysis, Patuakhali Science and Technology University, Patuakhali - 8602, Bangladesh

Dilruba Yeasmin Jharna
Department of Biochemistry and Food Analysis, Patuakhali Science and Technology University, Patuakhali - 8602, Bangladesh

Sujan Kanti Mali
Department of Biochemistry and Food Analysis, Patuakhali Science and Technology University, Patuakhali - 8602, Bangladesh

Abu Sayeed
Department of Post-Harvest Technology and Marketing, Patuakhali Science and Technology University, Patuakhali - 8602, Bangladesh

Abstract/ Executive Summary:

The present study was accomplished to find out the effects of salinity on germination, growth, physiological and biochemical processes of two different groundnuts (Arachis hypogaea L.), varieties viz., Dacca-1, and Zhinga groundnut. The experiments consisted of five salinity treatments viz., control (no salinity), 3, 6, 9, and 12dS/m during germination and vegetative stage of groundnut varieties. Results showed that germination percentage of both the ground- nut varieties was significantly decreased with the increase of salt concentration. During the germination stage, maximum shoot and root length, shoot and root fresh weight and shoot and root dry weight of groundnut varieties were recorded from Zhinga groundnut variety at salt stress. The same result occurred during the vegetative stage of Dacca-1 variety while the Zhinga groundnut variety showed maximum parameters than Dacca-1. Fresh weight, as well as dry weight, of shoots and roots of both the groundnut varieties was also decreased with the increase of salt concentrations while leaf proline concentrations were increased among these varieties. Salinity caused significant (P<0.001) reduction in chlorophyll a, chlorophyll b, and total chlorophyll content in both the genotypes. Between two genotypes, Zhinga groundnut recorded higher chlorophyll a, chlorophyll b and total chlorophyll content than Dacca-1. From the studies, it is concluded that the groundnut genotype Zhinga was identified as the tolerant genotype to salt stress than Dacca-1. Overall results indicate that high salinity condition is not suitable for growing the groundnut.

Keywords: Genotypes, Groundnut, Salinity, Salt tolerance

Location: Bangladesh Agricultural Research Institute (BARI), Joydevpur, Gazipur

Start Date: 00-01-2019

End Date: 00-06-2019

Program Area: Variety and Species

Commodity: Ground nut

Objectives:

To identify which variety is salt tolerant by examining the effects of salinity on seed germination rate and growth parameters (shoot height, root length, fresh and dry biomass of shoot and root) under different known concentrations of salt (NaCl) solution.

Methodology:

Seeds of two different varieties of groundnut (Arachis hypogaea L.), Zhinga and Dacca-1, were collected from Bangladesh Agricultural Research Institute (BARI), Joydevpur, Gazipur. Before germination, seeds were surface-sterilized with alcohol. Then, the seeds were left for three days for germination in a Petri-dish with autoclaved distilled water. Germination test was maintained five salinity levels such as 0, 3, 6, 9, and 12 dS m^-1. Germination test was carried out in petri-dishes of 15 cm in diameter. Two layers of filter paper were set at the bottom of the petri-dishes. Twenty seeds were placed on filter paper bed and 10ml of treatment solutions of different salinity levels were poured in each petridish to immerse the seeds partially for ensuring proper aeration. The petridishes were placed on a table in the laboratory. The seeds were allowed to germinate at room temperature (25±2°C). Distilled water was added to each Petri dish every day as required. The germination percentage of seeds was recorded after 3 days because before that no seeds were germinated. The design of the study involved both laboratory and net house experiments. The laboratory experiment was made to screen best performing genotypes to assess the salt tolerance of groundnut at germination and seedling growth. The net house experiment was conducted from January to June, 2019 using plastic pot in a net house at Patuakhali Science and Technology University, with three replications and five salt treatments (0, 3,6,9, and 12 dS m^-1). Here, sandy loam soil was collected from the research farm of Patuakhali Science and Technology University and sifted through a four mm sieve to get rid of large particles. The seeds were surface sterilized in the same way as the laboratory experiment. The tap water was measured by the EC meter before the experiment. The pots were filled with 5kg sandy loam soil and five sterilized seeds were sown in each pot, and irrigated with tap water for three weeks at three days interval after sowing the groundnut crops. The seedlings were thinned to five plants per pot at 15 days after emergence. Then, each pot was treated with 500 ml of selected salt solutions for one month in three days intervals. An equal amount of tap water was used to irrigate the control pots for the same duration. Shoots and roots were separated from the plants. Shoot and root length, fresh weight and dry weight of shoot and root were recorded. Dry weight was measured after drying in an oven at 60°C for 24 h. Proline content was determined using the method of Bates et al. (1973). 1g fresh leaf was used for the extraction of proline; optical density was recorded at 520nm wavelength by spectrophotometer. Chlorophyll content was determined using the methods of. It involved 0.5 g of fresh leaf tissue from the fourth youngest fully expanded leaf extracted in 10 mL of 80% acetone for seven days in the dark. The absorbance of the extract was measured using a spectrophotometer (Model Novaspec II, Pharmacia Biotech, Cambridge, England) at 645 and 663 nm to determine the content of chlorophylls a and b respectively. Total chlorophyll was calculated by adding chlorophylls a and b.

Source of Information: Archives of Agriculture and Environmental Science 5(2): 144-150 (2020)

Article Link (Online Journal): https://doi.org/10.26832/24566632.2020.050209

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Salinity is one of the most serious crop productivity limiting fac- tors, with negative effects on germination, plant vigor and crop yield. The detrimental effects of high salinity on plants can be observed at the whole-plant level in terms of plant death and/or decrease in productivity. The findings of this study show that there were variations in the performance of groundnut genotypes at the different concentration levels of NaCl used during the study. The salt treatments significantly reduced germination as compared to the control in both groundnut genotypes. Generally, in the control condition, the percentage of germination was found the highest and it gradually decreased with the increase of salt concentration. The deleterious salt influences on the plant can be along with their physiological and biochemical processes in plants. The chlorophyll content and fluorescence of chlorophyll usually decrease in leaves under salt stress. Chlorophyll fluorescence can monitor the function of the photo- synthetic machinery to salt stress. Zhinga groundnut recorded higher chlorophyll a and b and total chlorophyll content than Dacca-1 at the highest salinity level. Reducing sugar, non-reducing sugar and total sugar content significantly in- creased due to salinity. The dramatic increase in proline content in the leaves under salinity stress was consistent with the role of proline as a compatible solute for osmotic adjustment during osmotic shock. The study showed that the proline content of both genotypes is increased in salinity stress. From the studies, it is concluded that the groundnut variety Zhinga was identified as the most tolerant variety to salt stress and Dacca-1, the most sensitive one.

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