Comparison on the effects of salicylic acid and nano-salicylic acid in reducing the effects of salinity stress on ‘Camarosa’ strawberry fruit

Strawberry is one of the most important temperate zone crops, which is very sensitive to salt stress. Because of salinization of soil and water resources, today the main purpose in strawberry production is to overcome the adverse effects of salinity stress. In order to reduce the adverse effects of salinity on ‘camarosa’ strawberry salicylic acid and nano-salicylic and salinity stress on Camarosa strawberry fruit, a study was carried out as a RCBD design with four replications under hydroponic condition. NaCl salinity was applied at three concentrations (0, 25 and 50 mM) and treatments were applied at three levels, including control (water), SA at 1mM and nano-SA at 1mM. Results showed that, NaCl treatments reduced growth indices, including shoot length, shoot fresh weight, root fresh weight and chlorophyll content, as well as fruit qualitative and quantitative indices, including yield, fruit weight, antioxidant capacity and titratable acidity. However, the anthocyanin and Na content in the fruits were increased with NaCl treatments. SA and nano-SA treatments ameliorated the adverse effects of salinity stress and reduced Na accumulation rate in the fruit. Nano-SA was more effective than SA in reducing salinity effects on strawberry fruit.