Effect of gibberellin on the activity of antioxidant enzymes in savory plant (Satureja hortensis L.) under salt stress

Salinity stress is one of the limiting factor determining plant growth and development through negative effects on plant physiological processes. Interaction of salinity and certain plant growth regulators such as gibberellin affected physiological and biochemical responses in plants. In present research, the effects of different concentrations of sodium chloride (0, 30, 60, 90 and 120 mM NaCl) and gibberellin (0 and 100 µg L-1) on anthocyanin, prolin contents and activity of catalase and peroxidase enzymes, were studied. Results showed that different concentrations of NaCl caused significant increase in anthocyanin and proline contents. The individual concentrations of NaCl increased the activity of catalase and peroxidase considerably. Changes in the activity of the antioxidant enzymes, catalase and peroxidase, indicated that NaCl causes oxidative stress in Savory (Satureja hortensis L.) plant. With adding GA3 in medium, activity of these enzymes increased more than those of control and NaCl single treatments. The results showed that GA3 alleviates adverse effects of NaCl and could increase the tolerance of Satureja hortensis to salinity stress by increasing activities of antioxidants.