Improvement of Salt Tolerance in Cotton Seed Germination by Ascorbic Acid and Its Physiological Mechanism

doi:10.11924/j.issn.1000-6850.casb2023-0771

Abstract

Abstract:

The study aims to explore physiological mechanisms of salt tolerance in cotton during seed germination stage. Using ‘Xinluzao NO.61’, a major local cotton variety, as the test material, the effects of ascorbic acid (AsA) soaking on key germination characteristics and physiological indicators of cotton seeds were analyzed under different types of salt stress. The results showed that the germination of cotton seeds decreased with increasing salt stress concentration; Under NaCl, Na₂SO₄, and Na₂CO₃+NaHCO₃ stress, the soaking with AsA enhanced the germination characteristics of cotton seeds, among them, the germination rate of cotton seeds increased the most, increasing by 55.32%, 56.10%, and 44.0% compared to the control, respectively, and the optimal AsA soaking concentration for improving salt tolerance was selected as 0.10 mmol/L, 0.10 mmol/L, and 0.15 mmol/L; during the germination process under salt stress, the activities of SOD, POD and CAT, and the contents of soluble protein and soluble sugar in cotton seeds soaked with AsA increased，while the content of MDA and H₂O₂ decreased, and all showed significant differences from the control group. It is concluded that AsA soaking can improve the salt tolerance of cotton seed during germination, as it enhances the main antioxidant enzyme activity, increases the content of osmotic substances, and alleviates membrane lipid peroxidation of cotton seed.

Key words: ascorbic acid, salt stress, cotton, seed germination, physiological mechanism, antioxidant enzymes

XU Jianwei, YAN Zixin, ZHU Jincheng, RU Sibo, LIU Wenhong, LI Zhibo. Improvement of Salt Tolerance in Cotton Seed Germination by Ascorbic Acid and Its Physiological Mechanism[J]. Chinese Agricultural Science Bulletin, 2024, 40(33): 53-60.

Figures/Tables 6

References 33

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NaCl浓度/(mmol/L)	Na₂SO₄浓度/(mmol/L)	Na₂CO₃+NaHCO₃浓度
NaCl浓度/(mmol/L)	Na₂SO₄浓度/(mmol/L)	pH	Na₂CO₃浓度/(mmol/L)	NaHCO₃浓度/(mmol/L)
0	0	7.06	0	0
50	50	8.60	47.17	1.19
100	100	9.03	47.17	5.95
150	150	9.71	47.17	35.71
200	200	10.14	47.17	119.05
300	300	10.47	47.17	357.14

NaCl浓度/(mmol/L)	Na₂SO₄浓度/(mmol/L)	Na₂CO₃+NaHCO₃浓度
NaCl浓度/(mmol/L)	Na₂SO₄浓度/(mmol/L)	pH	Na₂CO₃浓度/(mmol/L)	NaHCO₃浓度/(mmol/L)
0	0	7.06	0	0
50	50	8.60	47.17	1.19
100	100	9.03	47.17	5.95
150	150	9.71	47.17	35.71
200	200	10.14	47.17	119.05
300	300	10.47	47.17	357.14

盐类型	浓度/(mmol/L)	发芽率/%	发芽势/%	发芽指数
NaCI	0	93.33a	85.83a	62.78a
	50	79.17b	74.17b	54.85b
	100	60.83c	59.17c	43.45c
	150	41.67d	39.17d	29.05d
	200	10.00e	9.17e	6.34e
	300	5.00e	4.17e	2.91e
Na₂SO₄	0	93.33a	85.83a	62.78a
	50	65.00b	60.84b	42.04b
	100	37.50c	34.17c	22.13c
	150	9.17d	6.67d	5.01d
	200	0.00e	0.00e	0.00e
	300	0.00e	0.00e	0.00e
Na₂CO₃+NaHCO₃	7.06	93.33a	85.83a	62.78a
	8.60	70.83b	65.00b	50.80b
	9.03	47.50c	41.67c	28.79c
	9.71	14.17d	13.33d	9.33d
	10.14	10.00e	7.50e	5.55e
	10.47	0.00f	0.00f	0.00f

盐类型	浓度/(mmol/L)	发芽率/%	发芽势/%	发芽指数
NaCI	0	93.33a	85.83a	62.78a
	50	79.17b	74.17b	54.85b
	100	60.83c	59.17c	43.45c
	150	41.67d	39.17d	29.05d
	200	10.00e	9.17e	6.34e
	300	5.00e	4.17e	2.91e
Na₂SO₄	0	93.33a	85.83a	62.78a
	50	65.00b	60.84b	42.04b
	100	37.50c	34.17c	22.13c
	150	9.17d	6.67d	5.01d
	200	0.00e	0.00e	0.00e
	300	0.00e	0.00e	0.00e
Na₂CO₃+NaHCO₃	7.06	93.33a	85.83a	62.78a
	8.60	70.83b	65.00b	50.80b
	9.03	47.50c	41.67c	28.79c
	9.71	14.17d	13.33d	9.33d
	10.14	10.00e	7.50e	5.55e
	10.47	0.00f	0.00f	0.00f

盐类型	AsA浓度/(mmol/L)	发芽率/%	发芽势/%	发芽指数
NaCl	0	41.67 c	39.17 c	29.05 c
	0.05	57.50 b	50.83 b	37.21 b
	0.10	65.00 a	60.83 a	46.04 a
	0.15	54.17 b	56.67 ab	41.47 ab
	0.20	45.00 c	40.00 c	28.97 c
	0.30	35.00 d	31.67 d	21.54 d
Na₂SO₄	0	37.50d	34.17bc	22.13d
	0.05	54.17b	51.67a	37.10ab
	0.10	60.00a	53.33a	41.61a
	0.15	52.50b	50.00a	35.58b
	0.20	42.50c	38.33b	28.31c
	0.30	31.67e	28.33c	19.43d
Na₂CO₃+NaHCO₃	0	47.5cd	41.67d	28.79cd
	0.05	50.00c	48.33c	34.05bc
	0.10	56.67b	51.67bc	38.17b
	0.15	68.33a	60.00a	48.56a
	0.20	58.33b	55.00ab	38.82b
	0.30	42.50d	36.67d	26.53d