Biological and Clinical Sciences Research Journal
ISSN: 2708-2261
www.bcsrj.com
DOI: https://doi.org/10.47264/bcsrj0101029
Biol. Clin.
Sci. Res. J., Volume, 2020: e029
Original Research
EFFECTS
OF SALT STRESS ON THE GROWTH TRAITS OF CHICKPEA (CICER ARIETINUM L.) AND PEA (PISUM SATIVUM L.) SEEDLINGS
YOUSEF F, SHAFIQUE F, *ALI Q, MALIK A
Institute of Molecular
Biology and Biotechnology, The University of Lahore,
Lahore, Pakistan
Corresponding
author email: saim1692@gamil.com
Abstract
Chickpea (Cicer arietinum L.) and pea (Pisum sativum L.) both are important legume crops grown
throughout the world for protein and they also contain essential vitamins and
fibers. Chick pea and pea are very sensitive to abiotic
stress that includes heat, drought, cold and salt
stress conditions. To access the effects of salt stress on the chick pea and
pea an experiment was performed in the Green House of Institute of Molecular
Biology and Biotechnology, The seeds of both genotypes were grown in 18 pots with 2 kg pure sand and applied
different concentrations of NaCl stress after 7 days
of germination. The application of salt treatments was repeated 4 times each
after 7days interval and data of different morphological traits was recorded
each time. The treatments were included control, 0.25Molar NaCl,
0.5Molar NaCl concentrations. The data was recorded
and pooled analysis of variance was carried out for significance of results. The
average root length was recorded as 5.7522±0.0211cm and shoot length (11.139±0.0011cm) while average fresh plant weight was recorded as 0.5811±0.0002g
under different salt stress conditions. The finding of our result proved that
both varieties chickpea and pea showed variable behavior under salt stress
conditions while the pea genotype showed more tolerant against different salt
treatments which indicated pea genotypes may be used for future breeding to
improve yield and growth of pea crop. The
results showed that there was significant and positive correlation among root
length, shoot length and leaf length of chickpea and pea seedlings which
concluded that root length and shoot length may be used as selection criteria
to induced stress tolerance in crop plants.
Keywords: Cicer arietinum, Pisum sativum, salt
stress, root length, correlation
Introduction
Chickpea
(Cicer arietinum L.)
is one of the ancient and immensely cultivated legumes in South Asia and third
largest cultivated crop worldwide. Chickpea is cultivated in more than 50
countries (89.7% in Asia 4.3% in Africa 2.6 in Oceania 2.9% in America and 0.4%
in Europe) (Gaur et al.,
2010). The major cultivators
of Chickpea are India, Pakistan and Turkey constitutes 65%, 9.5% and 6.7% of
the global production (Millan et al., 2005). Chickpea is the most vital and cultivated Rabi
legume crop of Pakistan and grown on an area of 1050 thousand hectors with
yearly production of 571 thousand tons per hectares (Ali et al.,
2011b). Chickpea has
two types Desi type and Kabuli type. The Desi type contains brown, yellow, green or black hues with course
seed coat while the Desi type
contain whitish or beige appearance. The Desi
type constitutes up to 80–85% of chickpea production (Gaur et al.,
2010). Chickpea is also
a rich source of unsaturated fatty acids including linoleic
acid and stigma sterol is abundantly present in chickpea. Chickpea also
provides us with vitamins like riboflavin, niacin, thymine and folate as well (Gaur et al.,
2012; Jukanti et
al., 2012; Varshney et
al., 2013). Chickpea
serves as cheap and readily available source of proteins for millions of the
people in the world who cannot afford
protein via animals or are vegetarians (Parihar et
al., 2014; Rodríguez‐Serrano et
al., 2006). Chickpea is a legume crop of
cold season but serves as winter crop in tropical areas and summer crop in temperate
periphery. Temperature, day length and moisture level dictates the yield and
quality of crop. Chickpea is a temperature sensitive legume crop it can
tolerate temperature as high as >37˚C or as low as < than 15˚C.
Increase in temperature in both cases causes drastic effects (Gaur et al.,
2010). Chickpea is
also sensitive to salinity. When cultivated in saline environment the level of Cl- ions is elevated because it is also secreted
by leaves via glandular hairs and stems is higher in shoots rather than Na+
and it also reduces the capacity of water intake ability of crop from the soil
and result in poor quality yield (Flowers et
al., 2010; Parihar et
al., 2014). Pea (Pisum sativum L.) is an annual legume inherit
to cold season with high economic status and is grown in Tukey
and other countries of Mediterranean region as a cost effective source of
protein for animals and plants as well (Okçu et al.,
2005; Parihar et
al., 2014). The variant “Dry pea” contains
a marketed name called dry coated or dry shelled variety and is utilized in
Human and Livestock region. The major
cultivators of this crop are Russia, China, United States, Europe, Australia
and Canada. In 2002 there were approximately 300, 000 acres of pea’s crop
cultivated in US (Dahl et al.,
2012; Gaur et al.,
2012). If harvested
on commercial scale it is used for canning purpose and rationally it is
cultivated as a dry grain or fruit (Kluth et al.,
2005; Okçu et al.,
2005). Pea is
sensitive to drought, salinity and oxidative stress. Presence of excess salt is
the main reason for soil infertility and crops like pea are not resistant to
this environment so there is a decline in productivity moreover salt inhibit
plant growth and availably of photosynthates an
influence nodule formation and cause infection. The
research was conducted keeping few research objectives in mind to evaluate the
effects of NaCl stress on chickpea and pea seedling
growth and to find out the stress resistant variety from selected varieties for
research work.
MATERIALS AND
METHODS
The present research experiment was
conducted in the greenhouse of the Institute of Molecular Biology and
Biotechnology, to evaluate the impact of salt stress on the growth of pea and
chickpea seedlings. The seeds were sown to grow in pots. The pots were filled
with the layers of sand. In each pot 8 to 10 seeds were sown. One group was
treated as control second was treated with 0.25Molar NaCl
and third was treated with 0.5M NaCl. The roots and
stems were removed to evaluate, root and leaf length, leaf weight and Dry shoot
and root weight. The roots and stems were weighed using measuring balance.
After that the stems were allowed to dry and were weighed again. Plants were harvested a week after
the treatment. Measure the root,
shoot, leaf and stem weight and length as well. Now compare the dry and fresh
weight of plants roots shoot, stem and leaves. The data was recorded 4 times each
after a week the plants grown from each pot were cultivated carefully and
various parameters like (shoot length, root length, leave length and weights)
were measured. Before measurements make sure to remove sand.
Plants were washed and packed in clean bags and brought to Lab for further
measurements. The recorded data was subjected to analysis of variance through
using SPSS 23.1 version.
Results
and discussions
The results from our finding though
statistical analysis of chickpea and pea revealed that there were significant differences
between the treatments of salt stress for all studied traits. The result indicated
that the coefficient of variance was recorded lower which showed our findings were
significant. The result is very helpful to increase the plant growth and it
indicated that the leaf length, root length, shoot length, fresh plant weight
and dry plant weight was good against different treatment of NaCl concentrations. The average leaf length is recorded
1.4461±0.0001cm under different concentrations. The results indicated that the
length of leaf increased which suggested that both genotypes showed tolerance (Table
1). The pairwise comparison results showed that the
rate of growth was higher for leaves in both genotypes chick pea and pea under
control (1.7050cm) was higher leaf length as compared with 0.25Molar NaCl concentration (1.3967cm) and 0.5Molar NaCl concentrations (1.2367cm) (Table 2). The finding of
our results showed that the different NaCl stress
concentrations disturb the growth of leaves in plant. The results in figure 1 indicate
that highest length of leaf was found for chickpea under control (1.5cm) while
the lowest was under 0.5Molar NaCl (1.28cm). The
highest length of leaf in pea was present under control (2.1cm) while lowest under
0.5Molar NaCl (1.21cm) (Table 3). The results for pea
indicated that higher leaf length was found for pea as compared to chickpea
(Figure 1). The genotype which showed higher leaf length under stress
conditions indicated that it may be used for the improvement of grain yield
under stressful environmental conditions (Gaur, 2012).
Table 1: Pooled analysis of variance for different traits of chickpea
and pea genotypes
|
Source |
DF |
Leaf length |
Root length |
Shoot length |
Fresh plant weight |
dry plant weight |
|
Replication |
2 |
0.01242 |
0.01841 |
0.6806 |
0.00016 |
0.00084 |
|
Treatment |
5 |
0.35561* |
2.8800 |
16.5121 |
0.00802 |
0.00103 |
|
Genotypes |
2 |
0.34001* |
1.85936 |
6.2652 |
0.00591 |
0.00386 |
|
Treatment × Genotypes |
10 |
0.25437* |
0.8582 |
3.046 |
0.00391 |
0.00899 |
|
Error |
34 |
0.00852 |
0.0075 |
0.2731 |
0.00014 |
0.00047 |
|
Grand mean |
53 |
1.4461 |
5.7522 |
11.139 |
0.5811 |
0.2717 |
|
Standard Error |
0.0001 |
0.0211 |
0.0011 |
0.0002 |
0.0001 |
|
|
Coefficient of variation |
6.38 |
1.51 |
4.69 |
2.05 |
7.98 |
|
* = Significant at 5% probability level
Table
2: Tukey HSD for all-pairwise
comparisons test for different stress treatments
|
Treatments |
Leaf length |
Shoot length |
Root length |
Fresh plant weight |
Dry plant weight |
|
Control |
1.7050A |
12.288A |
6.3067A |
0.6017A |
0.2983A |
|
0.25 Molar NaCl |
1.3267B |
10.795B |
5.7567B |
0.5967B |
0.2688AB |
|
0.5Molar NaCl |
1.2367C |
10.333C |
5.1933C |
0.5450C |
0.2478B |
Table 3: Tukey HSD all-pairwise comparisons test of different traits for genotypes
|
DF |
Leaf length |
Shoot length |
Root length |
Fresh plant weight |
Dry plant weight |
|
Pea |
1.5867A |
12.097A |
6.1522A |
0.6022A |
0.2792A |
|
Chickpea |
1.3056B |
10.181B |
5.3522B |
0.5600B |
0.2641B |
Figure 1
Leaf length of chickpea and pea under salt stress conditions
The average root length was recorded 5.7522±0.0211cm
under different concentrations. The pairwise
comparison (Table 2) result indicated that the rate growth was higher for roots
in both varieties of chickpea and pea present under control (6.3067cm), 0.25Molar
NaCl concentration (5.7567cm) and 0.5Molar NaCl concentrations (5.1933cm). The result from figure 2 indicated
that highest root length in chickpea was under control (5.5cm) while the lowest
under 0.5Molar NaCl (5.12cm) treatment. The highest
length of root in pea was under control (7.1cm) while lowest under 0.5Molar NaCl (2.4cm) treatment. The pea variety shows that they
have high growth of roots (Table 3) as compared with chickpea. The overall
performance of pea was better when concentration of stress is normal rather
than when the concentration is high and it showed more tolerance than chickpea (Ahmad et al., 2016; Ali et al., 2011a; Ali et al., 2010; Ali et al., 2011b; Okçu et al., 2005).
Figure 2 Root length
of chickpea and pa under salt stress conditions
The average shoot length was recorded 11.139±0.0011cm
under different concentrations. The pairwise comparison
(Table 2) result indicated that the rate growth was higher for shoot in both
varieties of chickpea and pea present under control (12.288cm), 0.25Molar NaCl concentration (10.795cm) and 0.5Molar NaCl concentrations (10.333cm). The result from figure 3 indicated
that highest shoot length in chickpea was under control (11cm) while the lowest
under 0.5Molar NaCl (8.56cm) treatment. The highest
length of shoot in pea was under control (12.23cm) while lowest under 0.5Molar NaCl (12.1cm) treatment. The pea variety shows that they
have high growth of shoot (Table 3) as compared with chickpea. The overall
performance of pea was better when concentration of stress is normal rather
than when the concentration is high and it showed more tolerance than chickpea (Ali and Ahsan, 2011; Ali et al., 2014; Babbar et al., 2012; Okçu et al., 2005).
Figure 3.Shoot length of
chickpea and pea under salt stress conditions
The average fresh plant weight was recorded 0.581±0.0002g
under different concentrations. The pairwise
comparison (Table 2) result indicated that the rate growth was higher for fresh
plant weight in both varieties of chickpea and pea present under control (0.6017g),
0.25Molar NaCl concentration (0.5967g) and 0.5Molar NaCl concentrations (0.5450g). The result from figure 4 indicated
that highest fresh plant weight in chickpea was under control (1.7g) while the
lowest under 0.5Molar NaCl (1.19g) treatment. The highest
fresh plant weight in pea was under control (3.76g) while lowest under 0.5Molar
NaCl (1.19g) treatment. The pea variety shows that
they have high growth of roots, leaves and shoot (Table 3) as compared with
chickpea which caused increased fresh plant weight of pea. The overall
performance of pea was better when concentration of stress is normal rather
than when the concentration is high and it showed more tolerance than chickpea (Agrawal, 2017; Agrawal et al., 2018; Ahsan and Ali, 2014; Waseem et al., 2014).
Figure 4 Fresh plant weight of chickpea and
pea under salt stress condition
The average dry plant weight was recorded 0.2717±0.0001g
under different concentrations. The pairwise
comparison (Table 2) result indicated that the rate growth was higher for dry
plant weight in both varieties of chickpea and pea present under control (0.2983g),
0.25Molar NaCl concentration (0.2688g) and 0.5Molar NaCl concentrations (0.2478g). The result from figure 5 indicated
that highest dry plant weight in chickpea was under control (1.253g) while the
lowest under 0.5Molar NaCl (0.996g) treatment. The highest
dry plant weight in pea was under control (1.433g) while lowest under 0.5Molar NaCl (0.953g) treatment. The pea variety showed that they
have high growth of roots, leaves and shoot (Table 3) as compared with chickpea
which caused increased dry plant weight of pea. The overall performance of pea
was better when concentration of stress is normal rather than when the
concentration is high and it showed more tolerance than chickpea (Mustafa et al., 2013; Tahir et al., 2020; Zubair et al., 2016).
Figure 5 Dry plant weight of chickpea and
pea under salt stress conditions
The results from table 4 indicated that there was significant
correlation between leaf length root length, shoot length fresh plant weight
and dry plant weight. The correlation between root length and shoot length was
also found as positive and significant. The positive and significant
correlation among studied traits indicated that the selection of chickpea and
pea genotypes for salt stress tolerance may be helpful to improve yield under
salt stress environmental conditions (Ali et al., 2013; Ali et al., 2016; Flowers et al., 2010; Khalil et al., 2020; Mazhar et al., 2020).
Table 4 Pooled correlation analysis among
different traits of chickpea and pea under salt stress
|
Traits |
Leaf length |
Root length |
Shoot length |
Fresh plant weight |
|
Root length |
0.3482* |
|
|
|
|
Shoot length |
0.4021* |
0.7643* |
|
|
|
Fresh plant weight |
0.5623* |
0.3721* |
0.2341 |
|
|
Dry plant weight |
0.3012* |
0.2921 |
0.2902 |
0.1029 |
Conflict of interest
The
authors have declared absence of any type of conflict of interest.
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