Effect of Nano-silicon Application on Salt Tolerance of Pepper (Capsicum annuum L.)

Abstract

The effectiveness of nano-silicon (nSi) in increasing salt tolerance in pepper was investigated. Commercial varieties of Mızrak were used as material. To stress the plants, 4 salt doses, namely 0 (control), 50, 100, and 150 mM NaCl, were used, and 0, 0.5, 1, 2, and 3 mM doses of nSi were sprayed on the plants every seven days. Malondialdehyde (MDA), chlorophyll a and b, total carotenoid, and enzymatic activity were examined. NaCl treatment led to decreases in photosynthetic pigment contents (chlorophyll a and b, total carotenoid). NSi applications significantly increased superoxide dismutase, catalase, ascorbate peroxidase, and glutathione reductase activity. However, MDA content was significantly decreased. The results support foliar application of nSi to increase the defense system of pepper, which enables it to tolerate the negative effects induced by salinity.