Effect of Chlorine Dioxide on Physiological and Biochemical Processes in Wheat (Triticum aestivum L.) Roots

Abstract

In this study, the effect of chlorine dioxide (ClO2) at different concentrations (50 and 100 mg /L) on the physiological and biochemical processes in the root of the wheat plant during the germination stage was investigated. While germination rate, root length and root wet-dry weights were examined as physiological parameters, lipid peroxidation rate, reactive oxygen species and antioxidant enzyme activities were examined as biochemical parameters. While both ClO2 concentrations used did not cause inhibition in the germination rate, they caused an increase in root length and wet-dry weight ratios. Both ClO2 concentrations decreased the ratio of malondialdehyde (MDA), which is an indicator of lipid peroxidation, did not affect the amount of hydrogen peroxide, and the superoxide anion ratio caused a change depending on the concentration. Similarly, ClO2 applications increased superoxide dismutase (SOD) activity and decreased peroxidase (POD) activity. When all the results are evaluated together, it is understood that ClO2, which is used in the disinfection of water and mixed with agricultural water, does not cause any inhibition and oxidative damage during the germination stage of the wheat plant.

Keywords

• Wheat
• germination
• chlorine dioxide
• oxidative damage

Klor Dioksitin Buğday (Triticum aestivum L.) Köklerindeki Fizyolojik ve Biyokimyasal Süreçler Üzerine Etkisi

Abstract

Bu çalışmada farklı konsantrasyonlardaki (50 ve 100 mg/L) klor dioksitin (ClO2) çimlenme aşamasında buğday bitkisinin kök bölgesindeki fizyolojik ve biyokimyasal süreçler üzerindeki etkisi araştırılmıştır. Fizyolojik parametreler olarak çimlenme oranı, kök uzunluğu ve kök yaş-kuru ağırlıkları incelenirken biyokimyasal parametreler olarak da lipid peroksidasyon oranı, reaktif oksijen türleri ve antioksidan enzim aktiviteleri incelenmiştir. Kullanılan her iki ClO2 konsantrasyonu çimlenme oranında inhibisyona neden olmazken kök uzunluğu ve yaş-kuru ağırlık oranlarında ise artışa neden olmuştur. Her iki ClO2 konsantrasyonu lipid peroksidayonun bir indikatörü olan malondialdehit (MDA) oranını azaltmış, hidrojen peroksit miktarını etkilememiş ve süperoksit anyonu oranında konsantrasyona bağlı olarak değişime neden olmuştur. Benzer şekilde ClO2 uygulamaları süperoksit dismutaz (SOD) aktivitesini artırırken, peroksidaz (POD) aktivitesini ise azaltmıştır. Tüm sonuçlar birlikte değerlendirildiğinde suların dezenfeksiyonunda kullanılan ve tarımsal sulara da karışan ClO2’in buğday bitkisinin çimlenme aşamasında herhangi bir inhibisyona ve oksidatif hasara neden olmadığı anlaşılmaktadır.

Keywords

• Buğday
• çimlenme
• oksidatif hasar
• Klor dioksit

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