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Short-term salt tolerance mechanisms in differentially salt tolerant tomato species
Institution:1. Departamento de Riego y Salinidad, CEBAS-CSIC, Aptdo. 4195, 30080 Murcia, Spain;2. Departamento de Biología Vegetal, Facultad de Biología, Campus de Espinardo, 30071 Espinardo-Murcia, Spain;1. National Key Laboratory for Germplasm Innovation and Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan 430070, China;2. Hubei Hongshan Laboratory, Wuhan 430070, China;3. Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Wuhan 430070, China;4. Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, 518000, China;1. Department of Environmental Science, Yogi Vemana University, Kadapa 516003, Andhra Pradesh, India;2. Department of Biotechnology and Bioinformatics, Yogi Vemana University, Kadapa 516003, Andhra Pradesh, India;3. Dryland Cereals, International Crops Research Institute for the Semi Arid Tropics (ICRISAT), Hyderabad 502324, Telangana, India;4. Department of Chemistry and Biochemistry, Arizona State University, Tempe 85287, Arizona, USA;1. Department of Soil Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh;2. Graduate School of Natural Science and Technology, Okayama University, Okayama 700-8530, Japan
Abstract:The physiological changes induced by a daily increase of NaCl level, over a period of 4 d, were studied in leaves of the salt-sensitive cultivated tomato species Lycopersicon esculentum and its wild salt-tolerant relative Lycopersicon pennellii. A higher solute contribution to the osmotic adjustment was observed in NaCl-treated leaves of L. pennellii than in those of L. esculentum. This response together with the higher accumulation of inorganic solutes in the wild species and of organic solutes in the cultivated species verified the different salt tolerance mechanisms operating in the two species in the short-term. With regard to the changes induced by salt stress on the free polyamine levels, the putrescine and spermine levels increased with salinity, whereas the spermine levels decreased in both tomato species; nevertheless, the main difference between the two species lays in an earlier and greater accumulation of putrescine induced by salinity in L. pennellii than in L. esculentum. The changes in putrescine levels were associated to changes in amino acids related to its synthesis, and the changes were different in both species. In L. esculentum, the high concentrations of some intermediate compounds (glutamate and arginine) were related to the low accumulation rate of both proline and putrescine. In contrast, in L. pennellii, important reductions in glutamate and arginine levels were found at the end of the salinization period. Moreover, in this last situation, a decline in the putrescine level ran parallel to a high proline accumulation, which suggests that the higher the stress level, the higher the deviation of glutamate to proline occurring in the salt tolerant species. It could be concluded that an early accumulation of the diamine putrescine seems to be associated with salt tolerance in the short-term.
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