Effect of lead of Some Morphological and Biochmical Properties in Crisp Lettuce Plants (Lactuca sativa var. crispa)

Year 2015, Volume: 5 Issue: 1, 83 - 88, 31.03.2015

Sevinç Kıran Fatma Özkay Şebnem Kuşvuran Şebnem Ellı̇altıoğlu

Abstract

In this study, effect of lead stress on lettuce plants was determined to some morphological and biochemical properties. The study was carried out under greenhouse conditions, after 30 days from seed to plants, it was applied three different lead concentration (0, 150, 300 ppm) with irrigation water. The plants were irrigated eld capacity level. After the four weeks, samples of plant were harvested. Shoot fresh and root fresh weight, shoot dry and root dry weight, stem and root length, leaf area, the amount of malondialdehit (MDA), superoxide dismutase (SOD) and glutathione reductase (GR) enzyme activities were investigated on sample plant. There were decline to plant biomass, stem and root length, leaf area on increased of lead applications with irrigation water. SOD and GR activities were higher on the treatment of application 300 ppm Pb than other treatment. Antioxidative enzyme system is highly effective in protecting against lead stress in plant.

Keywords

Antioxidant enzymes, lettuce (Lactuca sativa var. crispa), lead (Pb)

Kurşunun Kıvırcık Salata (Lactuca sativa var. crispa) Bitkisinin Bazı Morfolojik ve Biyokimyasal Özelliklerine Etkisi

Abstract

Bu çalışmada, kıvırcık salata bitkisinin bazı morfolojik ve biyokimyasal özellikleri üzerine kurşun stresinin
etkisini ortaya koymak amaçlanmıştır. Kontrollü sera koşullarında yürütülen çalışmada tohum ekiminden itibaren
30 günlük bitkilere 3 farklı kurşun (0, 150, 300 ppm) dozu, sulama suyu ile birlikte verilmiştir. Bitkiler 4 hafta
boyunca tarla kapasitesi düzeyinde sulandıktan sonra bu sürenin sonunda hasat edilerek örnekler alınmıştır.
İncelenen parametreler; toprak üstü biyomas ve kök yaş ağırlığı, toprak üstü biyomas ve kök kuru ağırlığı, gövde ve
kök boyu, yaprak alanı, malondialdehit (MDA) miktarı, süperoksit dismutaz (SOD) ve glutatyon redüktaz (GR)
enzim aktiviteleri olarak belirlenmiştir. Kurşun uygulamaları doz artışına paralel olarak kıvırcık salata bitkisinin
biyomas, gövde ve kök boyu, yaprak alanı değerlerinde düşüşe neden olmuştur. 300 ppm Pb uygulamasındaki
SOD ve GR aktiviteleri, diğer uygulamalardan daha yüksek bulunmuştur. Antioksidatif enzim sisteminin salata
bitkisinde kurşun stresine karşı korunmada oldukça etkin olduğu gözlemlenmiştir.

Keywords

Kıvırcık salata (Lactuca sativa var. crispa), kurşun (Pb), antioksidant enzim

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