Comparison of the responses to NaCl stress of two pea cultivars using split-root system

Two pea (Pisum sativum L.) cultivars were compared: cv Lincoln and cv Douce de Provence. Seedlings grown for 14 d on standard medium were challenged for 21 d with salt using a split-root system. This protocol allowed salt-treated plants to absorb nutrients through a part of their root system maintained in control medium (C), the other part of the root system being placed in medium added with 75 mM NaCl (S). Full salt treatment (S/S) resulted in severe but non-lethal growth inhibition, high concentration of Na+ and Cl− in leaves, and decrease in leaf K+ and chlorophyll contents. The two latter effects were more pronounced in Lincoln than in D. Provence. Growth inhibition was partially (Lincoln) or totally (D. Provence) alleviated in S/C configuration, and K+ content was less diminished than in full salt treatment. S/C treatment mitigated Na+ and Cl− accumulation in Lincoln, but not in D. Provence. Thus, in the latter cultivar, growth inhibition by salt in S/S condition likely did not result from excessive Na+ and Cl− accumulation in leaves. Increased electrolyte leakage from leaf tissues evidenced damages to leaf cell plasma membrane of both cultivars in S/S condition. However, damages to chloroplasts, as inferred from chlorophyll loss, were much pronounced in Lincoln than in D. Provence. Antioxidant enzymic activities in leaves were measured as proxies for oxidative stress. Catalase activity was stimulated by S/S treatment in both cultivars, but superoxide dismutase (Fe and Cu/Zn isoforms) and gaiacol peroxidase activities were augmented only in Lincoln. The absence of superoxide dismutase activity stimulation by salt in D. Provence could signify either that constitutive activity was sufficient to ensure protection against oxidative stress, or that intrinsic salt tolerance of this cultivar mitigated cellular oxidative stress. Thus, intraspecific variability for salt response exists between pea cultivars presenting similar growth sensitivity to salt.