Root Morphology Ion Absorption and Antioxidative Defense System of Two Chinese Cabbage Cultivars (brassica Rapa L.) Reveal the Different Adaptation Mechanisms to Salt and Alkali Stress.

Salt stress and alkali stress are major factors that affect the growth and production of Chinese cabbage. To explore their tolerant mechanism to salt and alkali stress, three salinity levels (0, 50, 100 mmol/L NaCl) and three different pH levels (pH6.5, pH7.5, pH8.5) were interactively applied on Qinghua (salt-tolerant–alkali-sensitive) and Biyu (salt-sensitive–alkali-tolerant) cultivars; the root morphology, ion content and antioxidant enzymes were determined. The results showed that the root morphology and root water content of Qinghua under S0pH7.5 and S0pH8.5 were seriously affected, and the content of H2O2 and MDA increased by 143%, 190% and 234%, 294%, respectively, compared with S0pH6.5; when Biyu was under S50pH6.5 and S100pH6.5 stress, the content of H2O2 and MDA increase to 152%, 208% and to 240%, 263%, respectively, but the activities and genes expression of SOD, POD, CAT, AAO, APX, DHAR and MDHAR did not change. The root and the contents of H2O2 and MDA were not affected when Qinghua was treated with salt and Biyu was treated with alkali, but the activities of the antioxidant enzymes increased to 150–200%, and their relative expression was overexpressed and 2.5–3.5-fold of the S0pH6.5. The increase of Na+ in Qinghua was limited under salt stress, Mg2+ in Biyu increased significantly under alkali stress. These all indicated that the adaptability of roots could reflect the degree of tolerance; Chinese cabbage with high salt and alkali tolerance enhanced the regulation of their absorption of ions and increased the relative expression and activities of related antioxidant enzymes.