Effects of Ascorbic Acid and Reduced Glutathione on the Alleviation of Salinity Stress in Olive Plants

S. Aliniaeifard*, J. Hajilou, S.J. Tabatabaei, Maryam Seifi Kalhor

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

17 Citations (Scopus)


The aim of this study was to evaluate the effects of low molecular mass antioxidants and NaCl salinity on growth, ionic balance, proline, and water contents of ‘Zard’ olive trees under controlled greenhouse conditions. The experiment was carried out by spraying 2 mM of ascorbic acid (Asc) and 3 mM of reduced glutathione (GSH) on the plants that were treated with two salinity levels (0 and 100 mM NaCl) on their root medium. Plant growth parameters (leaf fresh weight, leaf dry weight, leaf number, total fresh weight, and total dry weight) were significantly improved by Asc compared with growth parameters in GSH and control plants. Higher concentrations of Na+ and Cl were observed in salt-stressed plants, while Na+ and Cl concentrations were decreased in the olive leaves that were sprayed with Asc. Salinity in the root zone caused a considerable decline in both K+ concentration and K/Na ratio. K+ concentration and K/Na ratio were significantly increased by application of Asc on plant leaves. Salinity caused an increase in electrolyte leakage (EL) compared with the control plants. Lowest EL and tissue water content (TWC) was obtained in Asc-sprayed plants, whereas TWC was increased in salt-stressed plants. Plants were subjected to salt stress and showed a higher relative water content (RWC) than the control plants. Salt stress induced proline accumulation in olive leaves. In conclusion, exogenous application of Asc is recommended to improve tolerance of olive plants under saline conditions.

Original languageEnglish
Pages (from-to)395-409
JournalInternational journal of fruit science
Issue number4
Publication statusPublished - 2016


  • Ascorbic acid
  • ion homeostasis
  • NaCl salinity
  • olive
  • reduced glutathione
  • water content


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