Effects of NaCl and Iso-Osmotic Polyethylene Glycol Stress on Na+/H+ Antiport Activity of Three Malus species with Different Salt Tolerance

• Main Authors: Hong-bing YANG, Chun-hai DONG, Xue-feng XU, Yi WANG, Zhen-hai HAN
• Format: Article
• Language: English
• Published: Elsevier 2014-06-01
• Series: Journal of Integrative Agriculture
• Subjects: Malus; NaCl; polyethylene glycol (PEG); Na+/H+ antiport activity; salt tolerance
• Online Access: http://www.sciencedirect.com/science/article/pii/S2095311913606279

Salt stress contains osmotic and ionic stress, while iso-osmotic polyethylene glycol (PEG) has only osmotic stress. This study aimed to compare the different effects on the activity of H+-ATPase, proton pump and Na+/H+ antiport in Malus seedlings between osmotic and ionic stress. Species of salt tolerant Malus zumi, middle salt tolerant Malus xiaojinensis and salt sensitive Malus baccata were used as experimental materials. Malus seedlings were treated with NaCl and iso-osmotic PEG stress. The activity of H+-ATPase, proton pump and Na+/H+ antiport of plasmolemma and tonoplast in Malus seedlings were obviously increased under salt stress, and those in salt-tolerant species increased more. Under the same NaCl concentration, the activity of H+-ATPase, proton pump and Na+/H+ antiport of plasmolemma and tonoplast in salt-tolerant species were all obviously higher than those in salt-sensitive one. Higher Na+/H+ antiport activity of plasmolemma and tonoplast in salt-tolerant species could help to extrude and compartmentalize sodium in roots under salt stress. The ascent rate of activity of H+-ATPase, proton pump and Na+/H+ antiport in Malus seedlings under the three salt concentration stress was all obviously higher than that under the iso-osmotic PEG stress. It indicated that the sodium ion effect had more stimulation on the activity of H+-ATPase, proton pump and Na+/H+ antiport in salt-tolerant species, and salt-tolerant species has higher capability of sodium extrusion and compartmentalization in roots and is therefore more salt tolerant.