Journal of Stress Physiology &
Biochemistry, Vol.
8 No. 4
2012, pp. 236-252 ISSN 1997-0838
Original Text Copyright (cc) 2012 by Kaouther, Ben Fredj, Mani, Hannachi
ORIGINAL
ARTICLE
Data source : Google Scholar
QueryDate : 2016-12-24
Cites : 14
Impact of salt stress (NaCl)
on growth, chlorophyll content and fluorescence of Tunisian cultivars
of chili pepper (Capsicum frutescens
L.)
Kaouther Zhani*, Ben Fredj Mariem,
Mani Fardaous and Hannachi Cherif
University
of Sousse, Department of Horticulture and Landscape, Higher Institute
of Agronomy. 4042 Chott Mariem, Tunisia
*E-Mail: kaoutherzheni@yahoo.fr
Received September 3,
2012
Salinity is considered as the most
important abiotic stress limiting crop production and plants are known
to be able continuing survive under this stress by involving many
mechanisms. In this content, the present study was carried out to
evaluate the impact of NaCl on some physiological and biochemical
parameters in five Tunisian chili pepper (Capsicum frutescens L.) cultivars:
Tebourba (Tb), Somaa (Sm), Korba (Kb), Awald Haffouzz (AW) and Souk
jedid (Sj). Thus, an experiment of five months was carried out under
greenhouse at Higher Institute of Agronomy, Chott Meriem, Tunisia and
stress is induced by NaCl at 7 concentrations (0, 2, 4, 6, 8, 10 and
12g/l). Results showed that increasing salinity stress, for all
cultivars, had a negative impact on roots (length, fresh and dry
weights) and leaves (number and area). Also, chlorophyll (a and b)
amount in addition to quantium yield (Fv/Fm) decreased significantly.
However, biosynthesis of proline in leaves is activated. Awlad Haffouzz
and Korba cultivars succefully tolerated highest salinity level by
accumulating more proline in leaves and maintaining usually higher
values in all parameters in opposition to Souk jedid cultivar. Taken
together, our data partly explain the mechanism used to ovoid salt
stress by pepper plants when excessive in the culture medium.
