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Title: Effect of potassium sources on the antioxidant activity of eggplant
Other Titles: Fontes potássicas alterando a atividade de antioxidante da berinjela
Keywords: Fontes potássicas
Superóxido dismutase (SOD)
Potassium sources
Superoxide dismutase (SOD)
Issue Date: Nov-2014
Publisher: Sociedade Brasileira de Ciência do Solo
Citation: MARQUES, D. J. et al. Effect of potassium sources on the antioxidant activity of eggplant. Revista Brasileira de Ciência do Solo, Viçosa, MG, v. 38, n. 6, Nov./Dec. 2014.
Abstract: Potassium participates in the essential processes in plant physiology, however, the effects of K sources on plant metabolism have been little studied. Also, in certain cases, K sources and concentrations may cause undesirable effects, e.g., soil salinization. The objective was to evaluate the effect of K sources and levels on the enzyme activity of the antioxidant system and protein content in eggplant (Solanum melongena L.) leaves and to determine the most suitable K sources for these physiological characteristics. The experiment was conducted in randomized blocks, in a 2 × 4 factorial design, consisting of two K sources (KCl and K2SO4) and rates (250, 500, 750, and 1000 kg ha-1 K2O), with four replications. The following variables were evaluated: plant height, number of leaves per plant, superoxide dismutase (SOD), catalase (CAT), and leaf protein content. There was an increase in CAT activity with increasing K levels until 30 days after transplanting (DAT), when K2SO4 was applied and until 60 DAT, when KCl was used; after this period, the enzyme activity decreased under both sources. The activity of SOD increased in the presence of KCl, but was reduced with the application of K2SO4. For both K sources, increasing rates reduced the protein content and number of leaves per plant, and this reduction was greater under KCl application. Thus it was concluded that KCl tends more strongly to salinize the soil than K2SO4. Both for KCl and for K2SO4, the increasing rates adversely affected the activities of CAT and SOD and the levels of leaf protein in eggplant. The potential of KCl to reduce the enzyme activity of SOD and CAT, leaf protein content and plant growth of eggplant was stronger than that of K2SO4.
Appears in Collections:DBI - Artigos publicados em periódicos

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