Sulfur metabolism in Allium cepa is hardly affected by chloride and sulfate salinity

Abstract

Salinity as a major agricultural problem can affect crop growth and quality. Onion (Allium cepa L.) plant contains a wide variety of sulfurcontaining compounds which may be involved in plant protection against salt stress. In the current study, a similar reduction in growth caused by chloride and sulfate salts was observed when onion was exposed to equimolar concentrations of Na + . Also, no difference was observed for shoot/root ratio and dry matter content of roots and shoots. Plants accumulated Na + and the respective anions (chloride and sulfate) which in turn caused changes in the content of other nutrients. The content of potassium and calcium was decreased more than the other elements by both sodium salts. Sulfate salinity resulted in substantial increase in total sulfur and sulfate content but chloride salinity affected neither the total sulfur nor sulfate content of the roots and shoots, only in onion exposed to 200 mM chloride salt, those of roots and shoots were reduced. Furthermore, the water-soluble nonprotein thiol content as well as the content of alliin remained rather unaffected. In conclusion, either salts affected the uptake and distribution of sulfate in onion, but had no or only a minor effect on the plant sulfur metabolism.

Sulphur nutrition and iron plaque formation on roots of rice seedlings and their consequences for immobilisation and uptake of chromium in solution culture

“…3b,c) would probably reinforce the suggestion that sulphate salinity could affect Cr chelation and its subsequent vacuolar sequestration in roots (Holland and Avery 2011). The supply of S at 7 mM concentration probably contributed to the excessive accumulation of highly toxic hydrogen sulphide (H 2 S) in shoots, which resulted in partial disruption of the sulphate reduction pathway in chloroplasts, and consequently decreased the content of non-protein thiol compounds (PCs, GSH) in rice seedlings (Tausz et al 2004;Aghajanzadeh et al 2019). This hypothesis was supported by the results presented in Fig.…”

“…2b 2 ,c 2 ). Higher sulphate concentrations in rice have been proposed to exert toxic effects in the cytosol of exposed cells (Aghajanzadeh et al 2019). Although sulphate contents in roots ( 1.5fold) and shoots ( 2.8-fold) in the presence of Cr were markedly increased at the highest S supply (7 mM) compared to the lower level (3.5 mM) (Fig.…”

Garlic greening: Pigments biosynthesis and control strategies

“…In the case of garlic, recent studies have investigated the possibility to preserve its original color while maintaining a good content of allicin by drying fresh garlic immediately after cutting. All these studies established that the involvement of allicin (which was formed soon upon cutting) in pigment formation could be dramatically reduced by a drop in activity of water (Baysal et al, 2003;Duan et al, 2015;Fante and Noreña, 2015;İlter et al, 2018;Utama-Ang et al, 2018). Conventional air drying of garlic was also widespread technology that is used to process plant foods (for review, see Farkas, 2006).…”

“…A schematic overview on the main biochemical steps leading to the pigment's biosynthesis in Allium sativum Allium plants synthesize S-alk(en)ylcysteine sulfoxides in a manner to accumulate nitrogen and sulfur as well as a defense mechanism against insects and pathogens (Aghajanzadeh et al, 2019;Yoshimoto et al, 2019).…”

“…While the techniques to control greening based on pH modification and heat treatments negatively reduce the accumulation of allicin, drying could represent a compromise between the control of greening and the accumulation of bioactive compounds. It is well known that the drying process can limit many enzymatic and nonenzymatic reactions responsible of food spoilage and degradation by decreasing the activity of water (Baysal et al, 2003;Fante and Noreña, 2015). In the case of garlic, recent studies have investigated the possibility to preserve its original color while maintaining a good content of allicin by drying fresh garlic immediately after cutting.…”