Salinity tolerance in Cucumis sativus seedling: the role of pistachio wood vinegar on the improvement of the vigor seedling

Abstract

Background Soil salinity is a major environmental concern that affects the production of salt-sensitive crops such as cucumbers by limiting their growth and development. Due to its beneficial effects on plants, wood vinegar is now used as a biostimulant in agriculture to enhance crop productivity and improve the plants defense system against pathogens, while studies show that it can also protect against oxidative stresses. A pot experiment was carried out to mitigate the negative effects of sodium chloride (NaCl) on cucumber seedlings through pistachio wood vinegar (PWV) foliar spraying. Were assessed for their growth after exposure to intense salinity stress (150 mM NaCl) in compared to control (0 mM NaCl) and three levels of PWV (0, 1500, and 3000 PPM) as the foliar spraying. The experiment was arranged as a randomized complete block design (RCBD) with three replicates. Results The intense salinity stress reduced the fresh and dry mass of root and shoot by 25, 5, 34, and 13%, and decreased chlorophyll a, b, total, and carotenoids by 14, 45, 28, and 44%, respectively compared to the control. Also, in the treated plants with PWV decreased levels of non-enzymatic antioxidants i.e. total protein (14%), and anthocyanin (17%). While PWV treatment decreased the negative effects of the intense salinity stress and enhanced the fresh mass root (41%), dry mass shoot (33%), shoot length (23%), leaf area (34%), number of leaves (63%), Chl a (14%), Chl b (11%) and carotenoids (56%). Under the intense salinity stress, the foliar spraying of PWV, 3000 ppm, decreased the reactive oxygen species (ROS) and malondialdehyde (MDA) by 7 and 10%, respectively compared to the control. Conclusions This study shows that the use of PWV (1500 ppm) is effective in improving the negative effects of extreme salinity in cucumber seedlings.