Abstract:
Sodium benzoate (NaB) commonly referred to as benzoic acid, is a substance that occurs naturally. Globally, every year, 638,000 tons of NaB is produced and 100,000 tons is consumed. About 70% NaB can be used as a preservative. NaB is widely distributed in ecosystems as a result of its extensive use in industrial processes. A daily residual and discharge of NaB into water bodies like ponds and rivers has been reported. Gradual increase in its assimilated forms has been reported at every tropic level due to food chain interaction between the organisms. Since much has been documented about the use of NaB as food preservative, and important chemical agent in pharmaceutical and chemical industries, reports about the early growth responses of vegetables to the application of NaB is largely unknown. Therefore, the present study objectifies to evaluate how tomato plants (Lycopersicon esculentum L) responses morphologically and biochemically to NaB at germination and early seedling stage. Therefore the present research study was designed to determine the impact of different concentrations (control, 5, 10, 25, 50, 75 and 100Mm) of NaB on seed germination, morphological and biochemical parameters of tomato was studied. Results showed that seed germination of tomato was significantly decreased by the NaB as compare to control. Results also showed that morphological, biochemical and nutritional parameters of tomato including root/shoot length, root/shoot fresh weight, number of leaves, number of roots, length of primary root, plant height, photosynthetic pigments, total soluble proteins and sugar were significantly decreased by the NaB as compare to control. Results also showed that activities of antioxidant enzymes such as superoxide dismutase (SOD), catalase (CAT), peroxidase (POD) and ascorbate peroxidase (APX) in tomato were also significantly decreased by different concentrations of the NaB. Results also showed that the morphological, biochemical parameters gradually decreased with increasing concentration of NaB.
Page(s):
37-37
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Life Sciences (ICLS-23) 11-12 May 22-23, Volume: 0, Issue: 0, Year: 2023
Keywords:
biochemical parameters
,
Morphological parameters
,
sodium benzoate
,
food preservative
,
Catalase