Effect Of Sodium Chloride And Fulvic Acid On The Activity Of Superoxide Dismutase And Catalase Enzymes, And Proteotype Of Date Palm Offshoot (Phoenix Dactylifera L).; A Nabaiti Variety Produced From Tissue Culture

Abstract

The current study was conducted at College of Agriculture and the Marshes, University of Thi-Qar, from February 2020 to February 2021, to study the effect of sodium chloride and fulvic acid and the interaction on some chemical traits of the leaves of the offshoots of date palm (Phoenix dactylifera L.), Nabaiti variety produced from tissue culture. The study was carried out by factorial experiment according to the Randomized Completely Blocks Design (RCBD), using four concentrations of sodium chloride (0, 50, 100 and 150) mM, and three concentrations of fulvic acid (0, 2.5 and 5) g L-1, with three replicates for each treatment. The results showed that sodium chloride treatments had a significant effect on the studied traits, sodium chloride treatment at a concentration of (100 mM) achieved the highest mean of the activity of the enzymes, superoxide dismutase and catalase in the fresh weight trait, whereas, sodium chloride treatments affected the proteotype, as it led to the emergence of new proteins with low molecular weights, with the disappearance of other protein bands compared to the control. As for fulvic acid treatments had a significant effect on the studied traits, the treatment with a concentration (5 g L-1) was the highest mean concentrations of the enzymes superoxide dismutase and catalase in the fresh weight, fulvic acid treatments affected proteotype, caused the emergence of new protein bands with small molecular weights, with the disappearance of other protein bands compared to the control treatment. Interaction between sodium chloride and fulvic acid, some of them had a significant effect on some of the studied traits, the interaction between sodium chloride at a concentration of 150 mM and fulvic acid at a concentration of (0 g L-1) was recorded at the highest averages, for the concentrations of the enzymes superoxide dismutase and catalase in the fresh weight, whereas, all the interactions between sodium chloride and fulvic acid caused the emergence of new protein bands with small molecular weights, other protein bands disappeared compared to the control treatment.