Disturbances in Water Uptakes, Growth and Physiological Attributes of Chili (Capsicum annumL.) by Na SO Salinity

Topics: Capsicum, Photosynthesis, Water Pages: 13 (2224 words) Published: September 21, 2013
International Journal of Water Resources and Arid Environments 2(1): 31-35, 2012 ISSN 2079-7079
© PSIPW, 2012

Disturbances in Water Uptakes, Growth and
Physiological Attributes of Chili (Capsicum annumL.) by Na2SO4 Salinity Sundas Zahoor, Hafza Abira Najam, Ummah Romana,
Fatima Asghar Diyyal and Aqsa Nasir
University of Gujrat, Gujrat, Pakistan
Abstract: The present research was carried out to evaluate response of chili plants to sodium sulphate (Na 2So 4) salinity. There were three levels of Na2SO4 including control i.e. 0, 30and 60ppm. Experiment was laid down in completely randomized design (CRD) with three replicates. The result showed that the plants have no treatment of salinity were better in growth due to proper uptake of water. Control plants were better in growth, water and physiological related attributes. The root growth is decreased as the quantity of Na2SO4 was increased and the shoot growth increased by increase in quantity of Na2SO4. Sodium sulphate was insignificantly affected on plant growth, osmotic potential and physiological attributes of chili. Key words: Chilies

Sodium Sulphate (Na2SO4)

Water uptake




Nutrient disproportion in the plant caused by
nutrient uptake or transport to the shoot leading to ion
defoliation [8]. Sodium sulphate is also known as
disodium sulphate [9]. Its production occur as a result of
crystalline evaporate deposits or sodium sulphate bearing
brines and as a consequence of chemical assembling
process such as ascorbic acid, boric acid, cellulose,
chromium chemicals and silica pigments [10]. It was
observed that the sodium sulphate hardly affected root
and shoot weight of pepper [11].
Thus, the main aims of this experiment were to find
the effect of sodium sulphate on growth, water related
parameters and physiological attributes of chili.

Vegetables are imperative origin of proteins,
minerals and vitamins. Chilies accepted as vegetables
and utilized both as fresh and drained spices [1].
Chili is an important source of vitamin A, C, E, B1 and B2
and also important for phosphorus, potassium and
calcium. Furthermore, in pharmaceutical industries.
Chili is one of the profitable medicinal plants due to
having high extent of antioxidants, capsantin and
capscicin as particular functioning substances [2].
While with other vegetable crops, ritual appliance of
inorganic pesticides and fertilizers are used to grow
pepper [3].
In excess, chili is very delicate to many pathogens
and pests along with fungi, bacteria, nematodes and
viruses and to ultimate climate conditions exclusively
rising temperature that are confined for its production
circumstances [4]. Excessive amount Cl is toxicated
towards the cell that disturbs the structure of enzymes
and other macromolecules, deteriorated to cell organelles
and plasma membrane, agitation of photosynthesis,
respiration and protein synthesis [5]. Peppers
phytochemicals, for instance important nutritional
oxidants i.e. acidic and neutral phenolic compounds which
may decrease the contingency of degenerative, chronic
and mutagenic decreases [6, 7].

The experiment was conducted at Botanical garden of
University of Gujrat, Gujrat. Experiment was laid down in
CRD with three replicates. After 15 days of germination,
plants were subjected to the concentration of 0, 30 and
60 ppm of Na 2SO4.After 14 days of treatment, Plants were
carefully uprooted from pots for morphological and
physiologicalparameters. After separation, the roots were
washed with distilled water for removing additional salt,
surface contamination and dried on absorbing paper then,
the height and fresh weights were measured. For dry
parameters, shoots and roots were kept in oven for 5 days
at 65°C.

Corresponding Author: Sundas Zahoor, University of Gujrat, Gujrat, Pakistan.


Intl. J. Water Resources & Arid...

References: Akintoye, H.A., A. Kintomo and A.A. Adekunle,
Bosland, P.W. and E.J. Vostava, 2000. Peppers:
vegetable and spice capsicum
Intl. J. Water Resources & Arid Environ., 2(1): 31-35, 2012
Christopher, T
4. Juniper, S. and L.K. Abbott, 1993. Vesiculararbuscularmycorrhiza and soil salinity. Mycorrhiza,
4: 45-57.
6. Lee, Y., L.R. Howard and B.B. Villalon, 1995.
7. Lee, Y., L.R. Howard and B.B. Villalon, 1995.
8. Khan, M.A., I.A. Ungar and A.M. Showalter, 2005.
9. Marschner, H., 1995. Mineral nutrition of higher
plants, 2 edn
11. Ramos, J., M.J. Lopez and M. Benlloch, 2004.
12. Parida, A.K. and A.B. Das, 2005. Salt tolerance and
salinity effects on plants: a review
13. Sadat-Noori, S.A., S. Mottaghi and O. Lotfifar, 2008.
14. Singh, K.N., D.K. Sharma and R.K. Chiller, 1988.
15. Viloria, D.E. Z.A., D.E.R. Arteaga and L.D. Torrealba,
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