Alleviating Negative Effects of Salinity Stress in Summer Savory (Satureja hortensisL.) by Biochar Application

Abstract

Summer savory (Satureja hortensis L.) as a medicinal and culinary herb is used in traditional medicines. Salinity is a major stress endangering crop production in arid and semi arid areas. The response of antioxidant enzymes to salt stress were variable [1]. Biochar (BC) is the solid organic material produced from the slow pyrolysis of waste organic materials such as manures agricultural residues [2]. In order to study the effect of biochar on some physiological characteristics and osmotic adjustment of leaf’s extract from summer savory under salinity stress, a pot factorial experiment based on completely randomized design with four replications was performed. The treatments were comprised three levels of biochar (0, 1, 2 %w/w of soil) and three salinity levels (0, 40 and 80 mM) in four replications. During salinity stress, plants adapt to osmotic stress by accumulating compatible solutes such as prolin and sugar as well as producing antioxidants. According to the results, at the highest concentration of NaCl (80 mM) without using biochar, the highest amounts of soluble protein, proline and soluble sugar contents, catalase (CAT), superoxide dismutase (SOD) and peroxidase (POD) activity were observed. With the addition of biochar, the contents of proline, protein and sugar accumulation in leaves decreased as well as antioxidant enzyme activity. The findings supported the view that biochar can contribute to protect summer savory agains