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The effect of salt stress on resveratrol and piceid accumulation in two Vitis vinifera L. cultivars
- Souid, Imen, Toumi, Imene, Hermosín-Gutiérrez, Isidro, Nasri, Soumaia, Mliki, Ahmed, Ghorbel, Abdelwahed
- Physiology and molecular biology of plants 2019 v.25 no.3 pp. 625-635
- Vitis vinifera, arid zones, ascorbic acid, dehydroascorbic acid, genotype, glucosides, hydroponics, leaves, lipid peroxidation, malondialdehyde, oxidants, oxidation, oxidative stress, resveratrol, salinity, salt stress, sodium chloride
- Salinity is one of the most important abiotic stresses, especially in arid regions. Such devastating constraint is converted mainly to oxidative burst. Thus, plants have to develop strategies to scavenge salt-related regenerated oxidant molecules. In the present work, fully aged plants derived from two Vitis vinifera L. cultivars, the Tunisian autochthonous tolerant genotype Razegui and the salt sensitive Syrah, were analyzed regarding their short term response to 100 mM NaCl, in hydroponic cultures. The ratio [ASA/ASA + DHA] was calculated on the basis of the oxidation of ascorbic acid (ASA) into dehydroascorbic acid (DHA) in leaves. Results proved that oxidative stress was generated. This led to the accumulation of malondialdehyde which referred to a lipid peroxidation mainly in the sensitive Syrah. In order to cope with these oxidative disturbances, trans-resveratrol as well as its glucosides trans-piceid and cis-piceid have been de novo synthesized in the sensitive variety. Razegui stilbene concentrations were presented here for the first time and unexpectedly did not show a very important variation during the salt elicitation.