2016, VOLUME 3 ISSUE 2Pages: 375-379
Toxic level of Ni and its combination with micronutrient (B and Cu) on antioxidative enzymes and synthesis of sugar and protein in brinjal (Solanum melongena L.) metabolism
Shiv Shankar Yadav, Manoj Soni and Y. K. Sharma*
Viewed: 1077 - Downloaded: 383
Brinjal (Solanum melongena) var NBH-774 were grown in pots at ambient temperature 20– 30°C. The 200 µM, 500 µM, 1000 µM of nickel, boron (150 µM, 300 µM) and copper test solutions (50 µM, 100 µM) were prepared in pure distilled water after quantification of nickel, boron and copper as per percent availability in NiSO4, HBO3, CuSO4. Pure distilled water was used as control. The 250 ml of test solutions were supplied daily in each pot, which was enhanced to 500 ml having same concentration of nutrients at the time of flowering stage. Increased activity of catalase (antioxidative enzymes) was recorded on 35th day of Ni treatment from 200–1000 µM, whereas on 70th day of Ni treatment the catalase activity was increased up to 500 µM of Ni, While the recovery treatments using B and Cu reduced the activity on 70th day of treatment as compared to lone Ni. The activity of peroxidase (an antioxidative enzymes) on 35th and 70th days of Ni supply in leaves of brinjal showed increased activity except 1000 µM of Ni on 70th day of treatment. Eventually reduced activity of peroxidase was observed in recovery treatment using B and Cu as compared to respective lone Ni supply (500 µM and 1000 µM). Excess Ni supply (200 µM to 1000 µM) significantly decreased the protein in brinjal leaves at 35th and 70th day of treatment. Whereas, 500 and 1000 µM of Ni in combination with each concentration of B (150 µM, 300 µM) and Cu (50 µM, 100 µM) improved protein content in leaves. Total sugar was decreased with an increase in Ni supply from 200 µM to 1000 µM. The reduced sugar in 500 µM and 1000 µM of Ni was improved in recovery treatment on both the time points of analysis.
Fig.: Effect of Ni on brinjal: A, Catalase activity; B, Peroxidase activity; C, Total protein; D, Sugar content.