Investigation of the effect of calcium applications on pepper under treatment of salt stress

In this study, Physiology laboratory of Yüzüncü Yıl University, Faculty of Agriculture, Department of Horticulture was carried out in a climate chamber and water culture. Demre pepper varieties are used in the study of different levels of calcium (Ca) morphological and biochemical effects of pepper plants under salt stress were investigated. The study was carried out in 16/8 hour light / dark photoperiod, 25 oC and % 70 humid climate chamber in controlled conditions. In this study, root weight, body weight, leaf weight, number of leaves, plant height and plant distances were measured. In addition, salt resistance scales were determined. In order to determine the biochemical changes occurring in stressed plants, the amounts of chlorophyll and MDA (Malondialdehyde) in plant leaves and the amount of ions (Na, K, Ca, Cl, Mg, Cu, Fe, Zn, Mn) and antioxidant enzyme activities in root, stem and leaves of plants. (Catalase (CAT), Ascorbate peroxidase (APX), Superoxide dismutase (SOD)) were determined. While the dose of calcium administered to plants under salt stress increased, the chlorophyll content of plants increased, while the amount of MDA (Malondialdehyde), which is the product of lipid peroxidation showing the amount of damage in plant cells, decreased. Since the plants were not stressed or very little stress occurred in parallel to these results, there were decreases due to Ca dose increase in all three enzyme activities. Increased levels of calcium in the saline environment have generally had a positive effect on the amount of macro elements in the plant, in the direction of reducing and / or eliminating the harmful effect of NaCl. The accumulation of Na and Cl ions was found to decrease in root, stem and leaves as the dose of Ca increased. It can be said that increasing doses of Ca applications under salt stress are partially effective in reducing the negative effects of salt. Keywords: Antioxidant enzyme activities, Calcium, Ion accumulation, MDA, NaCl, Salt stress, Pepper (Capsicum annum)