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Effects of saline and osmotic stress on proline and sugar accumulation in Populus euphratica in vitro

  • Shin Watanabe
  • Katsumi Kojima
  • Yuji Ide
  • Satohiko Sasaki
Article

Abstract

The use of in vitro shoot cultures to evaluate osmotic and salt tolerance and the effects of salt and mannitol in the medium on proline and sugar accumulation were investigated in two poplar species, P. euphratica and P. alba cv. Pyramidalis × P. tomentosa. Shoot length, leaf number, whole plant dry weight, and the accumulation of proline and total soluble sugars in leaves were quantified after 2 weeks. All P. euphratica plantlets survived at all levels of mannitol and NaCl, while the mortality of P. alba cv. Pyramidalis × P. tomentosa increased both at the mannitol and the NaCl treatments. A significant increase in proline accumulation was observed in both young and mature P. euphratica leaves at 200 mM mannitol and above, and at 150 mM NaCl and above. The total soluble sugar content increased in young P. euphratica leaves at 250 mM NaCl; however, it decreased in the mature leaves. Similar increases of the total soluble sugar content were not seen in P. alba cv. Pyramidalis × P. tomentosa plants in response to either mannitol or NaCl treatment. Our results suggest that accumulated proline and sugars promote osmotic and salt tolerance. The effects of accumulated proline and total soluble sugars on leaves are discussed in relation to growth and osmotic adjustment.

drought tolerance in vitro culture osmotic adjustment Populus alba cv. Pyramidalis × Populus tomentosa Populus euphratica salt tolerance 

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Copyright information

© Kluwer Academic Publishers 2000

Authors and Affiliations

  • Shin Watanabe
    • 1
  • Katsumi Kojima
    • 2
    • 2
  • Yuji Ide
    • 1
  • Satohiko Sasaki
    • 3
  1. 1.Graduate School of Agricultural and Life SciencesThe University of TokyoTokyoJapan
  2. 2.Asian Natural Environmental Science CenterThe University of TokyoTokyoJapan
  3. 3.College of Bioresource SciencesNihon UniversityFujisawaJapan

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