School of Agriculture and Environment, The University of Western Australia, Perth, WA 6009, Australia.
The UWA Institute of Agriculture, The University of Western Australia, Perth, WA 6009, Australia.
Int J Mol Sci. 2021 Feb 14;22(4):1909. doi: 10.3390/ijms22041909.
Grain legumes are important crops, but they are salt sensitive. This research dissected the responses of four (sub)tropical grain legumes to ionic components (Na and/or Cl) of salt stress. Soybean, mungbean, cowpea, and common bean were subjected to NaCl, Na salts (without Cl), Cl salts (without Na), and a "high cation" negative control for 57 days. Growth, leaf gas exchange, and tissue ion concentrations were assessed at different growing stages. For soybean, NaCl and Na salts impaired seed dry mass (30% of control), more so than Cl salts (60% of control). All treatments impaired mungbean growth, with NaCl and Cl salt treatments affecting seed dry mass the most (2% of control). For cowpea, NaCl had the greatest adverse impact on seed dry mass (20% of control), while Na salts and Cl salts had similar intermediate effects (45% of control). For common bean, NaCl had the greatest adverse effect on seed dry mass (4% of control), while Na salts and Cl salts impaired seed dry mass to a lesser extent (45% of control). NaCl and Na salts (without Cl) affected the photosynthesis () of soybean more than Cl salts (without Na) (50% of control), while the reverse was true for mungbean. Na salts (without Cl), Cl salts (without Na), and NaCl had similar adverse effects on of cowpea and common bean (~70% of control). In conclusion, salt sensitivity is predominantly determined by Na toxicity in soybean, Cl toxicity in mungbean, and both Na and Cl toxicity in cowpea and common bean.
谷物豆类是重要的作物，但它们对盐敏感。本研究剖析了四种（亚）热带谷物豆类对盐胁迫中离子成分（Na 和/或 Cl）的响应。将大豆、绿豆、豇豆和普通菜豆分别用 NaCl、无 Cl 的 Na 盐、无 Na 的 Cl 盐和高阳离子负对照处理 57 天。在不同生长阶段评估生长、叶片气体交换和组织离子浓度。对于大豆，NaCl 和 Na 盐损害种子干质量（对照的 30%），比 Cl 盐（对照的 60%）更严重。所有处理均损害绿豆的生长，NaCl 和 Cl 盐处理对种子干质量的影响最大（对照的 2%）。对于豇豆，NaCl 对种子干质量的负面影响最大（对照的 20%），而 Na 盐和 Cl 盐的影响相似（对照的 45%）。对于普通菜豆，NaCl 对种子干质量的负面影响最大（对照的 4%），而 Na 盐和 Cl 盐的影响较小（对照的 45%）。NaCl 和无 Cl 的 Na 盐对大豆的光合作用（）影响大于无 Na 的 Cl 盐（对照的 50%），而绿豆则相反。无 Cl 的 Na 盐、无 Na 的 Cl 盐和 NaCl 对豇豆和普通菜豆的光合作用（）有相似的不利影响（对照的 70%）。总之，盐敏感性主要由大豆中的 Na 毒性、绿豆中的 Cl 毒性以及豇豆和普通菜豆中的 Na 和 Cl 毒性决定。
