Assessment of NaCl-Induced Stress in Tomato (Lycopersicon esculentum L.)

Abstract

Comparative study about the salt-induced oxidative stress and lipid peroxidation has been realised in primary root tissues for Tomato (Lycopersicon esculantum L.) in order to evaluate their responses to salt stress. Salinity impacts in terms of root growth, H2O2 generation, lipid peroxidation and membrane destabilisation were more pronounced in roots. Salt treatment in form of NaCl was given to the roots of the tomato plants in hydroponics culture. Root length was measured by centimetre scale, H2O2 and lipid peroxidation was confirmed by spectrophotometer. Absorbance for H2O2 estimation was recorded at 480 nm whereas for Lipid peroxidation was done at 600nm. When the tomato plants were treated with different concentrations of NaCl, it was observed that as the concentration of NaCl was increasing, there  was decreased root growth resulting in reduced root length and  proportionate increase in the amount of H2O2  production level with increase in the concentrations of NaCl treatment upto 300mM Concentration and  Significant increase in Lipid peroxidation was observed with the increase in NaCl concentrations upto 500mM Concentration. Comparative response may be helpful in developing a better understanding of tolerance mechanisms to salt stress in Tomato.