Protein synthesis in green beans under salt stress conditions

Abstract

Salinity is a major agricultural problem in arid and semi‐arid regions, resulting in retarded plant growth and reduced crop yield. The purpose of this study was to evaluate the effects of NaCl stress on nitrogen metabolism and protein synthesis in three varieties of green beans, and to select the most salt tolerant and suitable cultivar among the three for cultural practices. To achieve this goal, protein synthesis and protein‐¹⁵N content of three green bean cultivars (Phasedus vulgaris L., cv. ‘Tender Improved’, ‘Slim Green’, and ‘Kentucky Wonder') were compared. This comparison was done by using ¹⁵N under three different NaCl salinity levels (Control = 0.3, 2.5, and 5.0 bars osmotic pressures), in Hoagland nutrient solution, in a growth chamber. The 7‐day‐old bean seedlings were grown for 7 additional days in complete Hoagland solution before and 7 days after the completion of salinization with NaCl. This was followed by a 15‐day ¹⁵N uptake period after ^1SNH₄ ¹⁵NO₃ addition to the culture solutions. Plant tissues were analyzed for crude protein and protein‐N (total and ¹⁵N) content. The crude protein and protein‐N (total and ¹⁵N) content of plants decreased with increased salinity for all three cultivars, however, the Tender Improved variety was the least severely affected by salinity among the three cultivars. Total crude protein and protein‐N content were substantially higher for shoots than for the roots. Nevertheless, shoots were more severely influenced than roots by salt stress when salinized plants were compared with the controls for each plant part. The adverse effect of salinity on protein synthesis was more severe at the highest (5.0 bars osmotic pressure) level of stress. Based on the results of this study, for growing conditions similar to this experiment, the Tender Improved cultivar appears the most salt tolerant and suitable among these three for cultural practices.