Effect of salicylic acid induction on germination, radicle length, and protein content in chickpea seedlings

ABSTRACT:

Germination is a process of high metabolic activity in plants that involves the use of storage components present in seeds for seedling development. Chemical induction is a process in which different types of compounds are used to promote the activation of secondary metabolic pathways. The objective of the present study was to determine the effect of chemical induction with salicylic acid (SA) (1 and 5 mM) on chickpea seed germination, germination percentage, radicle length and protein content in seedlings. Soluble protein fractions and trypsin inhibitory activity were quantified in the seedlings, and protein patterns were identified by polyacrylamide gel electrophoresis. Treatment with 5 mM salicylic acid decreased both the germination percentage and the length of the radicle. The albumin fraction content of the seedlings was reduced with 1 mM SA. The trypsin inhibitory activity in the globulin fraction decreased in seedlings treated with both SA treatments. Protein electrophoretic patterns from SA-induced seedlings remained similar to those without induction. In a dose-dependent manner, chickpea seedlings exhibited changes in seedling development, concentration of protein fractions, and reduced trypsin inhibitory activity.

Index terms:
Chemical elicitation; seed storage proteins; germination