The effect of seed priming of Chenopodium quinoa L. var. Giza 1 with ascorbic acid on increasing salt tolerance

To evaluate the effect of seed priming with ascorbic acid to increase salt tolerance in Chenopodium quinoa var. Giza 1 during the vegetative growth period, the current research was conducted in the form of a factorial experiment (ascorbic acid at three levels of 0, 20 and 60 mM and NaCl at two levels of 0 and 400 mM) and based on a completely randomized design. The traits measured in the experiment were fresh and dry weight, concentration of photosynthetic pigments, hydrogen peroxide (H2O2) and malondialdehyde, and the activity of antioxidant enzymes. Data analysis showed salinity resulted in a significant decrease in the amount of dry weight (51.4%), fresh weight (65.6%) and total chlorophyll (55.8%). In addition, salinity increased the content of malondialdehyde (2.3 folds), hydrogen peroxide (2.5 folds) and the activity of antioxidant enzymes (catalase, ascorbate peroxidase and guaiacol peroxidase). However, seed priming with ascorbic acid at the best level (20 mM) alleviated the adverse effects of NaCl in this variety by increasing the fresh weight (44.7%), dry weight (51.4%), and protecting membrane integrity and photosynthesis activity. Also, the use of ascorbic acid by changing the activity of antioxidant enzymes and reducing the content of hydrogen peroxide caused a reduction in oxidative stress in in this variety. It can be concluded that seed priming of this variety with 20 mM ascorbic acid can be effective on its successful cultivation in high salinity levels.