Influence of humic acid on some antioxidant enzymes activity and compatible metabolites in strawberry (Fragaria × ananassa Duch. cv. Sabrina) under salinity stress

Document Type : Original Article

Authors

1 Former M.Sc. Student, Department of Horticultural Science, Faculty of Agriculture, Urmia University

2 Assistant Professor, Department of Horticultural Science, Faculty of Agriculture, Urmia University

3 Assistant Professor, Department of Soil Science, Faculty of Agriculture, Urmia University

Abstract

Salinity is one of the most brutal environmental factors limiting the productivity of agricultural crops. Very few researches have been conducted regarding the effects of humic acid on plants under salinity conditions. In order to determine the effects of humic acid on some morphological and physiological characteristics of strawberry (Fragaria × ananassa Duch. cv. Sabrina) under salinity stress, a greenhouse experiment was conducted with three factors including two treatment methods (spray and drench), three humic acid levels (0, 300 and 600 mg L-1) and three salinity levels (0, 20 and 40 mM) in a completely randomized design with four replications. Results indicated that with increase in salinity levels, soluble sugars and total protein concentrations were increased. At salinity level of 40 mM, application of 600 mg L-1 humic acid, increased soluble sugars, catalase and guaiacol peroxidase enzymes activity about 3.8, 4.1 and 4.5 times than the control, respectively. According to the results of this study, the adverse effects of NaCl stress in strawberry cv. Sabrina were ameliorated by the exogenous application of humic acid (spray and drench).

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