The antioxidative effect of some shoot and root inducers in Pistacia vera (Qazvini and UCB-1 rootstocks) under in vitro conditions

Pistacia vera cv. Qazvini and UCB-1 rootstocks are two worldwide well-known pistachio rootstocks. They are valuable because of their tolerance to salinity and drought (Qazvini), and the resistance to cold and to Verticillium diseases (UCB-1). To improve vegetative and growth quality of pistachio and also to enhance the rooting efficiency, the effect of Scopoletin, iron source (Fe-EDDHA and Fe-EDTA) on growth characteristics as well as peroxidase activity was studied. In addition, the effect of the different concentrations of Ca2 and Mg2 cations, the temperatures and EDTA concentrations were investigated at various levels. The results indicated that Scopoletin increased the shooting percentage and enhanced the growth quality. It also affected the peroxidase activity (α=0.05) significantly in comparison with the control. Results also revealed that applying Fe-EDDHA instead of FeEDTA in the culture media increased the rooting efficiency up to two fold in comparison with the control. There was also a direct relationship between the rooting rate and the enzyme activity, suggesting peroxidase as a predictive marker in the rooting phase of Pistacia vera. The kinetic properties of enzyme revealed the positive role of cations, 30°C (as an optimum temperature) and a negative role of EDTA on the enzyme activity.