Salt Stress Induced Changes in Photosynthesis and Metabolic Profiles of One Tolerant ('Bonica') and One Sensitive ('Black Beauty') Eggplant Cultivars (Solanum melongena L.)

The impact of salinity on the physiological and biochemical parameters of tolerant ('Bonica') and susceptible ('Black Beauty') eggplant varieties (Solanum melongena L.) was determined. The results revealed that the increase in salinity contributes to a significant decline in net photosynthesis (A(n)) in both varieties; however, at the highest salt concentration (160 mM NaCl), the decrease in photorespiration (R-l) was less pronounced in the tolerant cultivar 'Bonica'. Stomatal conductance (g(s)) was significantly reduced in 'Black Beauty' following exposure to 40 mM NaCl. However, g(s) of 'Bonica' was only substantially reduced at the highest level of NaCl (160 mM). In addition, a significant decrease in Chla, Chlb, total Chl, Chla/b and carotenoids (p > 0.05) was found in 'Black Beauty', and soluble carbohydrates accumulation and electrolyte leakage (EL) were more pronounced in 'Black Beauty' than in 'Bonica'. The total phenols increase in 'Bonica' was 65% higher than in 'Black Beauty'. In 'Bonica', the roots displayed the highest enzyme scavenging activity compared to the leaves. Salt stress contributes to a significant augmentation of root catalase and guaiacol peroxidase activities. In 'Bonica', the Na concentration was higher in roots than in leaves, whereas in 'Black Beauty', the leaves accumulated more Na. Salt stress significantly boosted the Na/K ratio in 'Black Beauty', while no significant change occurred in 'Bonica'. ACC deaminase activity was significantly higher in 'Bonica' than in 'Black Beauty'.

Automated summary

The impact of salinity on physiological and biochemical parameters of tolerant and susceptible eggplant varieties was investigated. The tolerant variety showed better tolerance to high salt concentration with less decline in photorespiration and stomatal conductance, and higher enzyme scavenging activity in roots. The susceptible variety exhibited more pronounced damage under high salt conditions, including a decrease in chlorophyll and carotenoid content, and an increase in soluble carbohydrates accumulation and electrolyte leakage.