Differential heat sensitivity index in barley cultivars (Hordeum vulgare L.) monitored by chlorophyll a fluorescence OKJIP.
The objective of this study was to differentiate the heat tolerance in ten varieties of barley (Hordeum vulgare L.) originating from Morocco. Five modern varieties and five landraces (local varieties) collected at five different geographical localities in the south of Morocco were investigated in the present study. After two weeks of growth, detached leaves were short term exposure to various temperatures (25, 30, 35, 40, and 45 °C) for 10 min in the dark. Two chlorophyll a fluorescence parameters derived from chlorophyll a fluorescence transient (OKJIP) (performance index (PIABS) and relative variable fluorescence at the K-step (VK)) were analysed. Heat treatment had a significant effect on the PIABS and VK at 45 °C treatment and the analysis of variance for PIABS and VK is highly significant between all varieties. The slope of the relationship between logPIABS and VK named heat sensitivity index (HSI) was used to evaluate the thermotolerance of photosystem II (PSII) between the studied barley varieties. According to this approach, barley varieties were screened and ranked for improving heat tolerance. HSI was found to be a new indicator with regard to distinguishing heat tolerance of different barley cultivars.
University of Geneva, Bioenergetics and Microbiology Laboratory, CH-1254, Jussy-Geneva, Switzerland. Electronic address: Oukarroum.abdallah@uqam.ca.
Abdallah
A
Oukarroum
University Ibn Zohr, Faculty of Sciences, Department of Biology, BP/S-80 000, Agadir, Morocco.
Saïd
S
El Madidi
University of Geneva, Bioenergetics and Microbiology Laboratory, CH-1254, Jussy-Geneva, Switzerland.
Reto J
RJ
Strasser
D000704:Analysis of Variance; D002734:Chlorophyll / Q000378:metabolism*; D000077194:Chlorophyll A; D005453:Fluorescence; D005843:Geography; D018869:Heat-Shock Response / Q000502:physiology*; D001467:Hordeum / Q000502:physiology*; D009018:Morocco
D002734:Chlorophyll; D000077194:Chlorophyll A
Barley varieties; Heat sensitivity index; JIP-test