Effects of Putrescine treatment on reducing harmful effects of NaCl salt stress in strawberry fruit cv.  Camarosa'

Strawberry is sensitive to salt stress. In order to study the effects of putrescine treatments on reducing harmful effects of NaCl salt stress in strawberry, this experiment was conducted as factorial in frame of RCBD design at Shahed University in 2015. NaCl treatments were applied at 0, 25 and 50 mM through root in hydroponic medium on ‘Camarosa’ cultivar. Putrescine treatments were also applied at 0, 1.5 and 3 mM as foliage spray during growth period in 4 times at 15 days intervals. The results showed that, NaCl treatment especially at 50mM, reduced shoot length, shoot fresh and dry weight, root fresh and dry weight, leaf number, leaf chlorophyll content, fruit number, fruit fresh and dry weight, yield and titratable acidity, and increased anthocyanin and total soluble solid content. Salt stress had no effects on the root length. Application of 1.5 and 3 mM putrescines reduced harmful effects of salt stress, so that increased more mentioned characteristics under salt condition and reduced total soluble solid content. According to the results, putrescine, in both 1.5 and 3 mM, is good strategy for resolving the limitation of salt stress in strawberry production.