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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Assessment of the ozone tolerance of two soybean cultivars (Glycine max cv. Sambaiba and Tracaja) cultivated in Amazonian areas

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Author(s):
Bulbovas, P. [1] ; Souza, S. R. [1] ; Esposito, J. B. N. [1] ; Moraes, R. M. [1] ; Alves, E. S. [1] ; Domingos, M. [1] ; Azevedo, R. A. [2]
Total Authors: 7
Affiliation:
[1] Inst Bot, Nucleo Pesquisa Ecol, BR-04045972 Sao Paulo - Brazil
[2] Univ Sao Paulo, Escola Super Agr Luiz de Queiroz, Dept Genet, BR-13418900 Piracicaba, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: Environmental Science and Pollution Research; v. 21, n. 17, p. 10514-10524, SEP 2014.
Web of Science Citations: 9
Abstract

Brazilian soybean cultivars (Glycine max Sambaiba and Tracaja) routinely grown in Amazonian areas were exposed to filtered air (FA) and filtered air enriched with ozone (40 and 80 ppb, 6 h/day for 5 days) to assess their level of tolerance to this pollutant by measuring changes in key biochemical, physiological, and morphological indicators of injury and in enzymatic and non-enzymatic antioxidants. Sambaiba plants were more sensitive to ozone than Tracaja plants, as revealed by comparing indicator injury responses and antioxidant stimulations. Sambaiba exhibited higher visible leaf injury, higher stomatal conductance, and a severe decrease in the carbon assimilation rate. Higher ozone level (80 ppb) caused an increase in cell death in both cultivars. Levels of malondialdehyde and hydrogen peroxide also increased in Tracaja exposed under 80 ppb. Sambaiba plants exhibited decreases in ascorbate and glutathione levels and in enzymatic activities associated with these antioxidants. The higher tolerance of the Tracaja soybean appeared to be indicated by reduced physiological injuries and lower stomatal conductance, which might decrease the influx of ozone and enhance oxidation-reduction reactions involving catalase, ascorbate peroxidase, ascorbate, and glutathione, most likely stimulated by higher hydrogen peroxide. (AU)