Aspirin priming circumvents the salinity induced effects on wheat emergence and seedling growth by regulating starch metabolism and antioxidant enzyme activities
Hussain, S and Khaliq, A and Tanveer, M and Matloob, A and Hussain, HA, Aspirin priming circumvents the salinity induced effects on wheat emergence and seedling growth by regulating starch metabolism and antioxidant enzyme activities, Acta Physiologiae Plantarum, 40, (4) pp. 1-12. ISSN 0137-5881 (2018) [Refereed Article]
Though seed priming has been emerged as an effective and pragmatic approach, efforts are being made to discover and optimize the new priming agents which are cheaper and easily accessible to the farmers. Here, we established two independent experiments, to ascertain the role of aspirin priming in salinity tolerance of wheat. In the first experiment, various concentrations of aspirin (125, 250, 375, and 500 ppm) were examined for emergence and seedling growth of wheat. A non-primed control, hydropriming, and hydrogen peroxide priming treatments were also maintained for comparison. Among the different treatments, seeds primed with 125 and 250 ppm aspirin depicted better emergence, vigorous seedling growth, and higher starch metabolism. Therefore, these treatments were further used in the second experiment under salinity stress (10 dS m -1). Salinity stress caused delayed and erratic emergence hampered the shoot and root growth, chlorophyll contents, and enhanced the lipid peroxidation and phenolics content in wheat seedlings. However, wheat seed priming particularly with aspirin effectively alleviated the negative effects of salinity on most of the observed parameters. Aspirin priming also significantly enhanced the activities of antioxidant enzymes (catalase, peroxidase, and superoxide dismutase), and reduced oxidative stress in wheat seedlings. Vigorous growth and greater salinity tolerance of wheat seedlings derived from aspirin primed seeds were related with better starch metabolism, strong antioxidative defense system, and lower lipid peroxidation.