The Role of Salicylic Acid in Improving the Tolerance of Broad Bean to Salinity: A Study on Growth, Antioxidant Enzymes, And Oxidative Damage Index to Achieve Sustainable Agriculture

Khalaf, Mohammed Ismail

doi:10.36531/ijds.2026.172072.1126

	The Role of Salicylic Acid in Improving the Tolerance of Broad Bean to Salinity: A Study on Growth, Antioxidant Enzymes, And Oxidative Damage Index to Achieve Sustainable Agriculture
IRAQI JOURNAL OF DESERT STUDIES
Volume 16, Issue 1 - Serial Number 16, July 2026, Pages 69-85 PDF (994.37 K)
Document Type: Research Paper
DOI: 10.36531/ijds.2026.172072.1126
Author
mohammed Ismail khalaf^*
Center of Desert Studies, University of Anbar, Ramadi, 31001, Iraq
Abstract
The experiment was conducted out in Anbar Governorate, Ramadi District during the 2024–2025 growing season, to study the impact of salinity levels and concentrations of salicylic acid, and their interaction on growth traits, yield and some biochemical& physiological indicators for Broad bean plant. Experimental design was based on a split-plot nested within a randomized complete block design with three replicates. The experiment included three levels of salinity (normal water, moderate salinity, and high salinity) and four doses of salicylic acid (SA) 0, 50, 100, and 150 mg L-1. The results implies that increasing the salinity level led to a clear increase in the activity of the catalase enzyme and superoxide dismutase enzyme, and an increase in the level of hydrogen peroxide, with a significant decrease in all vegetative and productivity traits. High salinity (100 mM) significantly reduced plant yield from 23.69 g plant⁻¹ under normal water to 9.57 g plant⁻¹, a decrease of about 60%. The number of pods per plant decreased from 3.28 to 2.10, number of seeds per pod from 4.45 to 2.73, and pod weight from 14.00 g to 8.65 g. Seed soaking with salicylic acid at 150 mg L⁻¹ increased plant yield under high salinity to 12.21 g plant⁻¹ (an 80% increase), number of pods to 2.40 pod⁻¹, number of seeds per pod to 3.10, and pod weight to 10.30 g. The same treatment reduced hydrogen peroxide level by 43% (from 10.39 to 5.92 units) and enhanced catalase and superoxide dismutase activities to 18.50 and 15.03 units, respectively. The calculated indicators showed that the highest total activity of the two enzymes was recorded at the highest salinity level with the highest dose of SA. This was the same treatment that recorded the lowest level of hydrogen peroxide and the lowest oxidative damage index, while the highest oxidative damage was recorded under high salinity without the addition of SA. The salinity tolerance index also showed that plant yield was the most affected by salinity, while the vegetative traits were the most tolerant. We conclude from these results that SA at a concentration of 150 mg L-1 is an effective technique for improving the tolerance of broad bean plants to salt stress by improving the efficiency of antioxidant systems, in a manner consistent with the sustainable development goals. It is recommended to use this concentration for soaking broad bean seeds before planting in areas that suffer from soil salinity or irrigation water salinity.
Keywords
broad bean; salinity; salicylic acid; antioxidant enzymes; oxidative damage index; sustainable development goa

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