Effect of Salinity Stress on Some Biochemical Characteristics of Three Quinoa Varieties

Document Type : Full Paper

Authors

1 Department of Horticultural Sciences, Faculty of Agronomy, Azad University Shirvan, Shirvan, Iran

2 Department of Horticultural Sciences, Faculty of Agronomy, Islamic Azad University Shirvan, Shirvan, Iran

3 Department of Chemical Engineering, Faculty of Chemistry, Islamic Azad University Quchan, Quchan branch, Iran

4 Department of Medical Sciences, Faculty of Medical, Sabzevar University, Sabzevar, Iran

5 National Salinity Research Center, Agricultural Research, Education and Extension Organization (AREEO), Yazd, Iran

Abstract

Salinity stress is one of the most important factors that affects the quality of crops. In order to investigate the influence of salinity stress on physiological and biochemical characteristics of different quinoa varieties, an experiment was conducted as split plots based on a randomized complete block design with three replications, in Yazd city in the agricultural year 2017-2018, under field conditions. Irrigation with saline water (0, 10 and 17 dS/m) was considered as the main plot and varieties (Nsrcqe, Nsrcqb and Titcaca) as the sub-plot. The results showed that salinity and varieties significantly affected DPPH radical scavenging activity, phenol, flavonoid, anti-inflammatory and Na+/K+ ratio, as well as seed protein and saponin contents. Irrigation with saline water at 17 dS/m level increased the antioxidant activity of DPPH (19%), the antioxidant activity of grain measured using the copper ion reduction method (25%), the antioxidant activity measured by the iron reducing power method (50 %), grain protein (30.5 %), and the anti-inflammatory activity (30.5 %), whereas it reduced the grain saponin content (15%), and the sodium to potassium ratio (73.6 %) compared to the control. Results indicated that the salinity also elevated the content of collagenic acid, paracoumaric acid, quercetin acid and camphor acid in quinoa grains. Among the studies varieties Nsrcqb showed the highest amount of antioxidant and anti-inflammatory activity but had no significant difference with the Titcaca in most examined traits. The results of this experiment showed that cultivation of Nsrcqb variety and irrigation with saline water at 17 dS/m can increase the antioxidant and anti-inflammatory properties of quinoa.

Keywords

Main Subjects

Extended Abstract

Introduction

    Salinity is one of the major threats to crop production, especially in arid and semi- arid regions of the world. Quinoa (Chenopodium quinoa Willd.) is a seed-producing crop, native to the Andes mountains, and its popularity increasing globally-both due to its seeds respectable nutritional values and resistance to drought. The aim of this study was to investigate the physiological and biochemical responses of quinoa to salinity stress.

 

 Material and Methods

    In order to investigate the influence of salinity stress on physiological and biochemical characteristics of different quinoa varieties, an experiment was conducted as split plots based on a randomized complete block design with three replications, in Yazd city in the agricultural year 2017-2018, under field conditions. Irrigation with saline water (0, 10 and 17 dS/m) was considered as the main plot and varieties (Nsrcqe, Nsrcqb and Titcaca) as the sub-plot. Antioxidant activity, saponin, N+/K+ ratio, seed protien, anti-inflammatory activity, phenol content and flavonoid content were estimated.

 

Result and Discussion

    The results showed that salinity and varieties significantly affected DPPH radical scavenging activity, phenol, flavonoid, anti-inflammatory and Na+/K+ ratio, as well as seed protein and saponin contents. Irrigation with saline water at 17 dS/m level increased the antioxidant activity of DPPH (19 %), the antioxidant activity of grain measured using the copper ion reduction method (25 %), the antioxidant activity measured by the iron reducing power method (50 %), grain protein (30.5 %), and the anti-inflammatory activity (30.5 %), whereas it reduced the grain saponin content (15 %), and the sodium to potassium ratio (73.6 %) compared to the control. Results indicated that the salinity also elevated the content of collagenic acid, paracoumaric acid, quercetin acid and camphor acid in quinoa grains. The results of this experiment showed that cultivation of Nsrcqb variety and irrigation with saline water at 17 dS/m can increase the antioxidant and anti-inflammatory properties of quinoa. Although salinity stress lead to oxidative damage, antioxidant have an important protective role in scavenging and protecting plant tissues. 

 

Conclusion

    Generally, salinity levels and types of varieties significantly affected physiological and biochemical parameters in quinoa and led to an increase in DPPH radical scavenging activity, phenol and flavonoid content, and a reduction in Na+/K+ ratio. Also, our results showed that among the studied varieties, Nsrcqb had the highest tolerance to salinity stress.

References

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Iranian Journal of Horticultural Science
Volume 54, Issue 2
July 2023
Pages 341-352

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History

  • Receive Date: 13 December 2022
  • Revise Date: 21 February 2023
  • Accept Date: 02 May 2023

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