مشخصات پژوهش

صفحه نخست /Foliar‑Applied Silicon and ...
عنوان Foliar‑Applied Silicon and Nano‑Silicon Alter the Product Quality and Defense System in Ginger Mint (Mentha gracilis R.Br.) Under Drought Stress by Inducing Essential Oil Accumulation and Antioxidant Activity
نوع پژوهش مقاله چاپ‌شده
کلیدواژه‌ها Biomass · Environmental stresses · Essential oil compounds · Secondary metabolites
چکیده This study was conducted to evaluate the efects of foliar-applied nano-silicon (Nano-Si, 0–50 mg/L) and silicon (Si, 25 mg/L) on growth and physiological characteristics of ginger mint (Mentha gracilis R.Br.) under diferent levels of drought stress (DS: 100%, 75%, 55%, and 35% FC). The traits examined included plant height, biomass, antioxidant enxymes (SOD, GPX, APX) activities, protein levels, MDA, proline, H2O2, essential oil production, and chlorophyll fuorescence indices (CFI: F0, Fv, Fm, Fv/F0, and Fv/Fm) using high-performance chlorophyll fuorometer. The esults showed that exposure to Si/ Nano-Si alleviated the negative efects of drought stress in ginger mint. Application of Si/Nano-Si increased plant height, biomass, proline, APX, SOD, CFIs and essential oil, and decreased H2O2, and MDA in exposed plants under DS. By applying of 25 mg/L of Si, plant height, biomass, essential oil, APX, SOD, Fm and Fv increased up to 22.0%, 3.5%, 18.0%, 37.0%, 38.0%, 27.0% and 98.0%, and H2O2, and MDA decreased by 8.5% and 32.0%, respectively under 35%FC. Overall, foliar application of 25 mg/L of Si or 50 mg/L of nano-Si alleviated the efects of drought stress and improved the physiological and morphological characteristics of ginger mint, especially under severe drought stress conditions. Application of NanoSi/Si can be benefcial as a strengthening substance for growth parameters under drought stress conditions by stimulating photosynthesis and inducing essential oil accumulation and antioxidant activity.
پژوهشگران منصور قربان پور (نفر پنجم)، مرتضی زاهدی (نفر سوم)، محمد رضا مرشدلو (نفر اول)، شبنم سعیدی (نفر دوم)، اسفندیار جهان تاب (نفر چهارم)