The impact of salt stress on antioxidant enzymes, photosynthetic pigments, protein and proline content of Fig cultivars (Ficus carica.L)

The fig, a sub-tropical crop, consumes as a table fruit as well as a dry product. Since, salinity is the serious concern of fig production, during 2016-2018, seven fig cultivars (‘Sabzʼ, ‘Siyahʼ, ‘Shah Anjirʼ, ‘Atabakiʼ, ‘Kashkiʼ, ‘Matiʼ and ‘Barʼ) were subjected to saline water (0.5, 2, 4, 6, 8 and 10 dSm-1). Then, potein, proline, photosynthetic pigments, superoxide dismutase, catalase, guaiacol peroxidase and ascorbate peroxidase content were compared to introduce the most salt-tolerant cultivar. The results indicated, salinity caused an increase in total protein, proline and activity of antioxidant enzymes, but a decrease in chlorophyll (a, b, total) and carotenoids pigments. According to the results “Siyah” and “Sabz” cultivars were the most salt-tolerant and “Shah Anjir” was the most salt -sensitive cultivar. The ‘Atabakiʼ, ‘Kashkiʼ, ‘Matiʼ and ‘Bar anjirʼ were placed between them