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The Scientific World Journal
Volume 2013, Article ID 309808, 10 pages
Research Article

Morphological, Physiological, and Structural Responses of Two Species of Artemisia to NaCl Stress

1College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China
2Jiangsu Province Engineering Lab for Modern Facility Agriculture Technology & Equipment, Nanjing 210095, China

Received 19 July 2013; Accepted 5 September 2013

Academic Editors: R. M. Mian, T. Takamizo, and S. D. Yeh

Copyright © 2013 Zhi-Yong Guan et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Effects of salt stress on Artemisia scoparia and A. vulgaris “Variegate” were examined. A. scoparia leaves became withered under NaCl treatment, whereas A. vulgaris “Variegate” leaves were not remarkably affected. Chlorophyll content decreased in both species, with a higher reduction in A. scoparia. Contents of proline, MDA, soluble carbohydrate, and Na+ increased in both species under salt stress, but A. vulgaris “Variegate” had higher level of proline and soluble carbohydrate and lower level of MDA and Na+. The ratios of K+/Na+, Ca2+/Na+, and Mg2+/Na+ in A. vulgaris “Variegate” under NaCl stress were higher. Moreover, A. vulgaris “Variegate” had higher transport selectivity of K+/Na+ from root to stem, stem to middle mature leaves, and upper newly developed leaves than A. scoparia under NaCl stress. A. vulgaris “Variegate” chloroplast maintained its morphological integrity under NaCl stress, whereas A. scoparia chloroplast lost integrity. The results indicated that A. scoparia is more sensitive to salt stress than A. vulgaris “Variegate.” Salt tolerance is mainly related to the ability of regulating osmotic pressure through the accumulation of soluble carbohydrates and proline, and the gradient distribution of K+ between roots and leaves was also contributed to osmotic pressure adjustment and improvement of plant salt tolerance.