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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(3): 1284-1293
DOI: https://doi.org/10.20546/ijcmas.2019.803.152


Induction Temperature Enhances Antioxidant Enzyme Activity and Osmoprotectants in Tomato
Geeta Biradar1,3, R.H. Laxman1*, M.R. Namratha1, M. Thippeswamy1, K.S. Shivashankara1, T.K. Roy1 and A.T. Sadashiva2
1Division of Plant Physiology and Biochemistry
2Division of Vegetable Crops,ICAR-Indian Institute of Horticultural Research, Hessaraghatta Lake Post, Bangalore 560 089, India
3Department of Botany, Centre for Post Graduate Studies, Jain University, Jayanagar 3rd block, Bengaluru 560011, India
*Corresponding author
Abstract:

The temperature increase above the optimum level cause irreversible damage to plant growth and development. Plants respond to high temperature through acclimation (acquired thermotolerance) by adopting several physiological and biochemical mechanisms to overcome high temperature stress. Hence, the present study was done to evaluate tomato genotypes for their thermo tolerance based on the principle of ‘‘acquired tolerance’’. Four true leaf stage seedlings of fourteen tomato genotypes were subjected to a gradual temperature increase from 33 to 43 °C for 3 h followed by challenging temperature of 45 °C for 3 h. The response of tomato genotypes was assessed by activity of antioxidant enzymes and osmoprotectants. An increase in the activity of SOD, POD and CAT was observed across the genotypes. The accumulation of sugars such as sucrose, inositol, fructose and glucose was higher in all the tomato genotypes subjected to induction treatment. The genotypes Abhinava, Arka Rakshak, Arka Ananya, IIHR-335, IIHR-329 and IIHR-369 showed higher thermo-tolerance with increase in osmoprotectants and by maintaining a strong antioxidant enzyme system.


Keywords: Tomato; Antioxidant enzymes; Sugars; Temperature induction response
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How to cite this article:

Geeta Biradar, R.H. Laxman, M.R. Namratha, M. Thippeswamy, K.S. Shivashankara, T.K. Roy and Sadashiva, A.T. 2019. Induction Temperature Enhances Antioxidant Enzyme Activity and Osmoprotectants in Tomato.Int.J.Curr.Microbiol.App.Sci. 8(3): 1284-1293. doi: https://doi.org/10.20546/ijcmas.2019.803.152