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2009•Zhongguo shengtai nongye xuebaoOpen access

Effect of salicylic acid on heat resistance of rice seedling under heat stress

Zong Xue

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Abstract

The effect of salicylic acid (SA) pretreatment on heat resistance of Xinongyou1 rice seedlings under high temperature stress was investigated. The study shows that 0.5 mmol·L-1 SA pretreatment retards electrolyte osmosis in rice seedling, reduces malondialdehyde (MDA) content and superoxide anion radical ( O-2 ) production rate. Meanwhile, contents of hydrogen peroxide (H2O2), proline, soluble sugar, soluble protein, vitamin C and GSH in rice seedling increase with SA pretreatment under high temperature stress. The findings suggest that SA pretreatment enhances heat resistance of rice seedling.

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What this paper is about

The effect of salicylic acid (SA) pretreatment on heat resistance of Xinongyou1 rice seedlings under high temperature stress was investigated. The study shows that 0.5 mmol·L-1 SA pretreatment retards electrolyte osmosis in rice seedling, reduces malondialdehyde (MDA) content and superoxide anion radical ( O-2 ) production rate. Meanwhile, contents of hydrogen peroxide (H2O2), proline, soluble sugar, soluble protein, vitamin C and GSH in rice seedling increase with SA pretreatment under high temperature stress. The findings suggest that SA pretreatment enhances heat resistance of rice seedling.

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Available abstract

The effect of salicylic acid (SA) pretreatment on heat resistance of Xinongyou1 rice seedlings under high temperature stress was investigated. The study shows that 0.5 mmol·L-1 SA pretreatment retards electrolyte osmosis in rice seedling, reduces malondialdehyde (MDA) content and superoxide anion radical ( O-2 ) production rate. Meanwhile, contents of hydrogen peroxide (H2O2), proline, soluble sugar, soluble protein, vitamin C and GSH in rice seedling increase with SA pretreatment under high temperature stress. The findings suggest that SA pretreatment enhances heat resistance of rice seedling.

Key concepts: Salicylic acid, Seedling, Proline, Malondialdehyde, Hydrogen peroxide, Chemistry, Sugar, Food science

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