ارزیابی تحمّل به شوری قلمه‌های ریشه‌دار برخی ارقام تجاری انگور (vitis vinifera l.)

در پژوهش حاضر، میزان تحمل به شوری قلمه های ریشه دار 10 رقم انگور شامل خلیلی، رشه، بیدانه سفید، یاقوتی، سیاه قره باغ، کاردینال، ترکمن 4، پرلت، فلیم سیدلس و تامسون سیدلس توسط شاخص های ریخت شناسی و فیزیولوژیکی در شرایط گلخانه مورد ارزیابی قرار گرفت. پس از رسیدن قلمه های ریشه دار ارقام انگور به مرحله پانزده برگی، تیمارهای شوری کلریدسدیم در دو سطح صفر و100 میلی‌مولار توسط آب آبیاری دو بار در هفته به گلدان ها داده شد. بر اساس نتایج حاصل، با افزایش سطح شوری، میزان نشت یونی برگ ها در همه ارقام انگور افزایش و محتوای نسبی آب کاهش یافت. بیشترین مقدار نشت یونی و پراکسیداسیون لیپیدهای غشاء در رقم بیدانه سفید و کمترین مقدار در ارقام رشه و فلیم سیدلس مشاهده شد. تحت فاکتور شوری 100 میلی مولار کلریدسدیم، بیشترین محتوای نسبی آب برگ مربوط به انگور رقم رشه و کمترین مقدار مربوط به رقم بیدانه سفید بود. تحت تنش شوری مقدار رنگیزهای فتوسنتزی کاهش یافت. پایداری کلروفیل در ارقام رشه و فلیم سیدلس بیشتر از ارقام دیگر بود. مقدار تجمع اسمولیت های سازگاری شامل پرولین و کربوهیدرات های محلول و نیز فعالیت آنزیم های آنتی اکسیدانی کاتالاز، گایاکول پراکسیداز و آسکوربات پراکسیداز در ارقام رشه و فلیم سیدلس بیشتر از سایر ارقام بود. بر اساس شاخص های اندازه گیری شده، ارقام به سه گروه متحمّل (رشه، فلیم سیدلس و یاقوتی)، نیمه متحمّل (ترکمن 4، خلیلی، سیاه قره باغ، کاردینال) و کم تحمّل (بیدانه سفید، پرلت و تامسون سیدلس) دسته بندی شدند.

salinity tolerance evaluation of rooted cuttings of some commercial grapevine cultivars (vitis vinifera l.)

in the present study, the salinity tolerance of 10 grape varieties, including khalili, rasheh, bidaneh sefid, yaqouti, siah-qarabagh, cardinal, torkaman#4, perlette, flame seedless, and thompson seedless, was evaluated using physiological and biochemical parameters under greenhouse conditions. after the rooted cuttings of the grape cultivars reached the fifteen-leaf stage, sodium chloride salinity treatments at two levels, including 0 and 100 mm, along with irrigation water, were given to the pots twice a week. the results showed that with increasing salinity levels, ionic leakage in leaves increased in all grape cultivars, and their relative water content decreased. the highest ion leakage and lipid peroxidation were observed in bidaneh sefid and the lowest in rasheh and crimson seedless. in salinity of 100 mm sodium chloride, the highest relative water content of leaves was related to the rasheh grape cultivar, and the least amount was  associated with the bidaneh sefid grapevine. under salinity stress, the amount of photosynthetic pigments decreased. the chlorophyll stability was higher in rasheh and flame seedless cultivars compared to other cultivars. the accumulation rate of acclimation osmolytes, including proline and soluble carbohydrates, as well as the activity of antioxidant enzymes catalase, guaiacol peroxidase, and ascorbate peroxidase was higher in rasheh and flame seedless cultivars in compared to other cultivars. based on the measured indices, the cultivars were grouped into three groups: tolerant (rasheh, flame seedless, and yaqouti), semi-tolerant (torkaman#4, khalili, siah-qarabagh, cardinal), and low-tolerant (bidaneh sefid, perlette, and thompson seedless). introductionenvironmental stresses often affect the yield and quality of grapevines. plants are equipped with a series of reactive oxygen species scavenging systems (enzymes and non-enzymatic antioxidants) to reduce or eliminate the damaging effects of salinity on cellular structures, especially biological membranes, which can significantly enhance adaptation to salinity through the removal of reactive oxygen species. in grapevines, increased salinity increases ion leakage and leaf membrane lipid peroxidation. symptoms of salt stress in grapevines include reduced growth, leaf tip burn, leaf curling, flower wilting, branch loss, and leaf drop. the degree of necrosis develops first at the leaf tip and then spreads to the rest of the leaf. tip burn appears earlier in mature leaves than in young leaves. salinity stress decreases fruit growth, yield and quality in fruit trees, including grapes, through the decrease in water content and membrane elements and the accumulation of sodium and chlorine in leaves.  identifying the mechanisms involved in salt tolerance of cultivars and plant species is one of the first breeding strategies to select salinity-tolerant cultivars and genotypes in fruit trees. so far, the salt tolerance of some grape cultivars has been studied. however, the salt tolerance of the selected grape cultivars in this study has not been comprehensively investigated. therefore, the present study aimed to screen the salt tolerance of ten commercial grape cultivars using morphophysiological indices and to identify the mechanisms involved in the salt tolerance of tolerant and salt-sensitive cultivars.material and methodsthis research was conducted in 2014 factorially (10×2) based on a completely randomized design with three replications (two pots per replication) under greenhouse conditions. the first factor included 10 grape varieties (khalili, rasheh, bidaneh sefid, yaqouti, siah-qarabagh, cardinal, torkaman#4, perlette, flame seedless, and thompson seedless), and the second factor was two salinity levels (nacl; 0 and 100 mm). after the plants reached the 10-leaf stage, salinity treatments were applied along with irrigation water, and the pots were irrigated twice a week with hoagland nutrient solution containing different salinity concentrations (including 0 and 100 mm (7.31 ds/m3) sodium chloride).  six weeks after the start of salinity treatment, samples of fully developed leaves from the middle nodes of the secondary branches were harvested. indices such as chlorophyll and carotenoid content, ion leakage, membrane lipid peroxidation, hydrogen peroxide, relative proline water content, total soluble and insoluble sugars, total phenols and flavonoids, and antioxidant enzymes were measured. the extraction of sodium, chlorine, nitrogen, phosphorus, and potassium nutrients from leaves was evaluated using the wet digestion method and concentration measurement of each nutrient separately with different devices. statistical analysis was performed with sas software (9.1.3) using duncan’s multiple range test.results and discussionaccording to the results, 100 mm salinity stress caused a decrease in morphological indices in all grape cultivars under salinity stress. under 100 mm salinity stress, among the studied cultivars, the highest root length, root volume, and fresh and dry root weight were related to rasheh and flame seedless cultivars, and the lowest root length and volume were associated with siah-qarabagh, bidaneh sefid, and perlette cultivars, which indicates a greater sensitivity of the root cells of these cultivars to salinity stress and a decrease in growth under stress conditions. among the cultivars studied, at 100 mm salinity, the content of chlorophylls a and b, as well as total leaf chlorophyll, in the yaqouti cultivar showed more stability compared to other cultivars. according to the results, as the salinity level increased, the amount of ion leakage in leaves of all grape cultivars also increased, while their relative water content decreased. the highest amount of ion leakage and membrane lipid peroxidation was observed in the bidaneh sefid cultivar and the lowest in the rasheh and flame seedless cultivars. at 100 mm sodium chloride salinity, the highest relative leaf water content was for the rasheh grape variety and the lowest for the bidaneh-sefid variety. under salinity stress, the amount of photosynthetic pigments decreased. chlorophyll stability was higher in rasheh and flame seedless varieties than in other varieties. the accumulation of compatible osmolytes, including proline and soluble carbohydrates, as well as the activities of antioxidant enzymes catalase, guaiacol peroxidase, and ascorbate peroxidase, was higher in rasheh and flame seedless cultivars than in other cultivars. increasing the enzymatic and non-enzymatic antioxidant system and the accumulation of compatible osmolytes while protecting macromolecules and cell membranes neutralizes the damage caused by oxygen free radicals caused by the increase in sodium ions and increases salt tolerance in grape varieties.conclusionin general, it was found that there are differences between different grape cultivars in terms of salt tolerance, and cultivars with greater salt tolerance were able to show better salt tolerance by creating morphological and physiological changes compared to cultivars with less salt tolerance. based on the measured indices, the cultivars were grouped into three groups: tolerant (rasheh, flame seedless, and yaqouti), semi-tolerant (torkaman#4, khalili, siah-qarabagh, cardinal), and low-tolerant (bidaneh sefid, perlette, and thompson seedless).suggested for conclusion: the findings reveal significant variation in salinity tolerance among the studied grapevine cultivars. tolerant cultivars exhibited better growth and biochemical responses under salt stress, likely due to enhanced antioxidant defense and osmolyte accumulation. based on physiological and biochemical indicators, cultivars were classified as tolerant (rasheh, flame seedless, yaqouti), moderately tolerant (torkaman#4, khalili, siah-qarabagh, cardinal), and sensitive (bidaneh sefid, perlette, thompson seedless). these results provide valuable information for breeding programs targeting salinity-resilient grape cultivars.