EurAsian Journal of Biosciences Eurasia J Biosci 6, 47-59 (2012) DOI:10.5053/ejobios.2012.6.0.6

Selection of a salt tolerant Tunisian cultivar of chili pepper {Capsicum frutescens) Kaouther Zhani 1 * , M o h a m e d Aymen Elouer 1 , Hassan A lou i 2 , Cherif Hannachi 1

1 Department of Horticulture and Landscape, Sousse University, High Institute of Agronomy, 4042 Chott Mar iem, Tunisia

2 Car thage University, Faculty of Science, Jarzouna 7 0 2 1 , Bizerte, Tunisia

C o r r e s p o n d i n g author: kaoutherzheni@yahoo.f r

Li-

Abstract B a c k g r o u n d : Sa l in i ty af fects g e r m i n a t i o n a n d s e e d l i n g g r o w t h a n d y ie ld o f severa l c r o p s p e c i e s ,

s u c h a s p e p p e r . T h a t i s w h y th is s t u d y w a s ca r r ied t o eva lua te the ef fects o f N a C I o n s e e d

g e r m i n a t i o n , s e e d l i n g g r o w t h a n d ion ic b a l a n c e o f th ree T u n i s i a n chili p e p p e r {Capsicum frutescens)

cv: T e b o u r b a , K o r b a a n d A w l a d H a f f o u z .

M a t e r i a l s a n d M e t h o d s : T h e p e r c e n t a g e o f g e r m i n a t i o n , the g r o w t h a n d the m ine ra l c o n t e n t s

w e r e m e a s u r e d in t he th ree T u n i s i a n chili p e p p e r cv w a t e r e d w i th w a t e r c o n t a i n i n g 0 , 2 , 4 , 6 or 8 g

L 1 N a C I .

R e s u l t s : R e s u l t s s h o w e d tha t d i f ferent sal in i ty s t r e s s levels h a d s ign i f i can t effect o n g e r m i n a t i o n

p e r c e n t a g e a n d g e r m i n a t i o n t ime . I n p o t e x p e r i m e n t , i n c r e a s i n g N a C I c o n c e n t r a t i o n , fo r all cv,

i n d u c e d a s ign i f i can t d e c r e a s e on p lan t he igh t , r o o t l eng th , l eaves n u m b e r , leaf a r e a a n d ch lo rophy l l

a m o u n t . T h e f r e s h a n d d r y w e i g h t s a re a l s o a f fec ted. I n a d d i t i o n , sa l in i ty i n c r e a s e d N a + a n d C I " levels

b u t d e c r e a s e d K + level i n r o o t s a n d s h o o t s .

C o n c l u s i o n s : A w l a d H a f f o u z c v h a d the h i g h e s t K 7 N a + rat io c o m p a r e d t o c v K o r b a a n d T e b o u r b a

a n d i t h a s s h o w e d the b e s t r e s p o n s e u n d e r sal t s t r e s s d u r i n g g e r m i n a t i o n a n d g r o w t h s t a g e w h i c h

lets i t to be the m o s t to le ran t cv.

K e y w o r d s : Capsicum frutescens, g e r m i n a t i o n , m ine ra l nu t r i t i on , sal ini ty, s h o o t .

Z h a n i K , E l o u e r M A , A l o u i H , H a n n a c h i C ( 2 0 1 2 ) Se lec t i on o f a sa l t to le ran t T u n i s i a n cul t ivar o f chili p e p p e r {Capsicum frutescens). E u r a s i a J B iosc i 6: 4 7 - 5 9 .

D O I : 1 0 . 5 0 5 3 / e j o b i o s . 2 0 1 2 . 6 . 0 . 6 ©EurAsian Journal of Biosciences

I N T R O D U C T I O N

Salinity is one of the most important abiotic

s t resses limiting crop product ion in arid and

semiarid regions, where soil salt content is high and

precipitation is low (Neumann 1995). Transpiration

and evaporation from the soil surface, salt load in

irrigation water, over use of fertilizers and lack of

proper drainage can be the main factors that

contribute to this problem. Around 930 million ha of

land world-wide, 2 0 % of total agricultural land, are

affected by salinity (Munns 2002). Salinity limits

crops product ion, especially the sensit ive ones

(Zadeh and Naeini 2007) and reduces the yield of

major crops by more than 50% (Bray et al. 2000). It

affects morphological , physiological and

biochemical processes, including seed germination,

plant growth and water and nutrient uptake

(Willenborg et al. 2004). These effects can be due to

low osmotic potential of soil solution, specific ion

effects, nutritional imbalance or a combined effect

of all these factors (Marschner 1995). NaCl is the

predominant salt causing salinization and it is

expected that plants have involved mechanisms to

regulate its accumulation (Munns and Tester 2008).

Pepper is widely cultivated for its fruits which

have a recognized nutritional value. In fact, they are

an excellent source of var ious antioxidant

compounds like flavonoids, carotenoids and vitamin

C (Chuah et al. 2008). This later protects human body

against oxidative damage and prevents var ious

diseases such as cancer and cardiovascular diseases

(Oboth and Rocha 2007). In Tunisia, Pepper is the

major cultivated plant and its fruits are mainly

consumed either fresh or dry. It is cultivated on open

air and under g reenhouse. However , pepper is

exposed to many biotic (virus, fungi) and abiotic

stress, especially salinity, which has a negative effect

on pepper growth and yield (Ibn Maaouia-Houimli et

al. 2011).

The objective of this research was to study the

effect of salt stress on some characteristics of three

Tunisian chili pepper cv: Tebourba, Korba and Awlad

Haffouz by measuring seed germination, seedling

Received: April 2012 Accepted: April 2012

Printed: June 2012

47

EurAsian Journal of BioSciences 6: 47-59 (2012) Zhani et al.

growth and ionic balance at various concentrations

of NaCl (0, 2, 4, 6 and 8 g L - 1) in order to select salt

tolerant cultivars.

M A T E R I A L S A N D M E T H O D S

Seed germination assay

Seeds of three chili pepper cv (Tebourba, Korba

and Awlad Haffouz) were collected from plants

cultivated one year ago in the experimental station

of Agronomic High Institute of Chott Mariem. The

seeds were sterilized for 20 min in sodium hypo¬

chloride (5%) and then they were rinsed 3 times with

distilled water for 2 min. After sterilization, under

laminar flow, 10 seeds of each cv were transferred

into sterile Petri dishes (100x100 mm dimensions)

between two layers Watman filter paper and then

wetted with 10 mL distilled water (control) or saline

solution containing 2, 4, 6 and 8 g L - 1 NaCl and left to

germinate at 25°C. Germinated seeds were recorded

during 20 days.

Germination (%)= n/N x 100

n: number of germinated seeds on the nth day

N: total number of seeds

Treatments were assessed in factorial

experimental based on a completely randomized

design at 3 replications. Each replication includes

one Petri dish (ten seeds per Petri dish).

Growth assay

Seeds were sterilized for 20 min in sodium hypo¬

chloride solution (5%) and then rinsed 3 times with

distilled water. Five seeds from each cv were sowed

in plastic pot (12 cm diameter and 22 cm height)

containing gravel and fertilized peat (1/4: 3/4) at 1

cm depth. Pots were put in g reenhouse under

25°/18°C day/night temperature and natural light.

After emergence, one seedl ing per pot was

conserved. For 60 days, plants were watered with

water (control) or a saline solution containing 2, 4, 6

and 8 g L - 1 NaCl. The plant height (cm), root length

(cm), leaves number per plant, leaf area (cm 2), fresh

weight for both shoot and root were measured. Dry

weights were measured after drying into oven at

80°C for 48 h.

Leaf area was measured by planimeter (Area

Meter 3100) . Chl (a and b) were determined

according to Arnon (1949) method. Samples of fresh

leaves (0.1 g) were ground with sand and 10 mL of

acetone in a mortar. The absorbance of the extracts

was measured by spectrophotometry at 645 and 663

nm.

The chl amounts were calculated according to the

following equations:

Chl a (ug g - 1 F.W.): 12.7 (OD 663) - 2.63 (OD 645)

Chl b (ug g - 1 F.W.): 22.9 (OD 645) - 4.86 (OD 663)

Chl (a+b) (ug g - 1 F.W.): 8.02 (OD 663) - 20.2 (OD

645)

K +, Na + and Cl - root and shoot content were

analyzed by flame spectrophotometer. Pots were

disturbed in completely randomized design with 3

replications.

Data analysis

All data were analyzed by " S P S S software 13.00"

and Duncan's multiple range tests were used to

determine significance between variables (P<0.05).

RESULTS A N D D I S C U S S I O N

Seed germination percentage and germination

time

Effect of NaCl concentration on the percentage

of germination in the three cv during 20 days is

shown in Figs. 1-3. In control treatment, seeds

germinated after two (Korba cv) or three days

(Tebourba and Awlad Haffouz cv) and total

germinat ion ended after 13 (Korba and Awlad

Haffouz cv) or 14 days (Tebourba cv). Salt stress

modif ied germinat ion process by increasing

germinat ion time and decreasing germinat ion

percentage. Under the highest concentration of

NaCl, seeds germinated after six (Korba cv) to ten

days (Tebourba cv). The maximum germinat ion

percentage was observed in Korba cv (50%) and the

lowest one in Tebourba cv (10%). Zhani (2009) had

obtained similar results in other Tunisian pepper cv

where NaCl decreased germination percentage to

70 and 2 0 % respectively in Starter and Chergui cv at

6 g L-1 NaCl. Keshavarzi (2011) and Keshavarzi et al.

(2011) have found the same result respectively on

some savory and spinach cv.

NaCl affected seed germinat ion by creating

external osmotic potential which causes difficulties

48

EurAsian Journal of BioSciences 6: 47-59 (2012) Zhani et al.

Day s after sowing

Fig. 2. Ef fec t of N a C l (0, 2, 4, 6 or 8 g L - 1) on the p e r c e n t a g e of g e r m i n a t i o n of K o r b a ch ili p e p p e r cult ivar.

in absorption of the necessary water quantities for

the germination process (Abdelly 1992). Guerrier

(1984) reported that salt stress causes also specific

toxicity by higher accumulation of Na+ and Cl - ions in

the embryo in addition to a mineral imbalance. In

extreme case, death of embryo can take place due to

an inhibition of metabolic process (Bliss et al. 1986).

Plant height

The mean of plant height varied between 36.5

(control) to 17.9 cm (8 g L-1 NaCl) (Table 1). The

longest plant height was observed in the control of

Tebourba cv (38.2 cm). When NaCl concentration

increased, plant height of Awlad Haffouz, Tebourba

and Korba cv decreased significantly at NaCl 8 g L1

respectively to 37, 57 and 58%. The same result was

obtained in canola (Bybordi 2010) where the height

of plants declines from 56.25 cm in control to 28.19

cm at NaCl 6 g L 1 .

Root length

Mean of root length was between 15.7 (control)

and 7.4 cm (8 g L 1 NaCl). As expected, control

condition and the highest NaCl level (8 g L 1) induced

the longest and the shortest root length

respectively (Table 1). Generally, root length

decreased as salt stress increased. In the control, it

varied from 14.1 (Korba cv) to 18.8 cm (Awlad

49

EurAsian Journal of BioSciences 6: 47-59 (2012) Zhani et al.

sowing Fig. 3. Ef fec t of N a C l (0, 2, 4, 6 or 8 g L - 1) on the p e r c e n t a g e of g e r m i n a t i o n of A w l a d H a f f o u z chil i p e p p e r cult ivar.

Table 1. P lan t he igh t (cm) a n d roo t l eng th (cm) o f th ree chi l i p e p p e r cu l t ivars w a t e r e d du r i ng 6 0 d a y s w i th w a t e r

con ta in ing N a C l 0, 2, 4, 6 or 8 g L - 1 .

NaCl (g L"1)

Cultivar 0 2 4 6 8

Tebourba 38.2a 31.0a 30.5a 18.0° 16.1 c

Plant height Korba 36.4a 30.0 b 28.4 b 17.3 c d 15.2 d

Awled HaFFouz 35.6a 31.3 a 30.9 a b 25.8 b 22.4 b

Tebourba 14.28 13.4a 9 3 D C 8.7C 7.0°

Root lenght Korba 14 .1 a b 12.6 b 11.3 b 8.8C 5.9 d

Awled HaFFouz 18.8a 14.1 b 11.8C 9.5 d 9.3 d

Means followed by the same letter(s) are not significantly different at P= 0.05 according to Duncan test.

Haffouz cv). At the highest stress level, Korba and

Awlad Haffouz cv showed a respective decrease of

58 and 50% where root length was 7.02 and 9.3 cm

respectively. Kerkeni (2002) obtained a similar result

in potato.

Leaf characteristics

Mean number of leaves per plant (Fig. 4) showed

a decrease with the increase of salt stress in all chili

pepper cv. At highest NaCl concentration (8 g L 1),

pepper plant didn't produce more than 9 leaves

(Korba cv) which correspond to 8 1 % decrease

compared to control (47 leaves per plant). The result

agrees with the report of Mensah et al. (2006) in

groundnut where it was observed that salinity at 17

mS/cm enhanced the production of leaves in R M P 9 1

cv from 42.7 (control) to 19.3 leaves.

According to Fig. 5, when NaCl increased, leaf

area decreased to 78% for Awlad Haffouz cv with

NaCl 8 g L - 1. Studies done on five cultivars of canola

(Bybordi 2010) gave similar results, leaf area of

canola decreased from 256.25 cm 2 in control to

107.31cm 2 with NaCl 6 g L 1 .

Chl a, b and a+b amounts in leaves were the

highest in control (Figs. 6-8). Tebourba cv leaves

were the richest (2.875 ug g - 1 F.W.) whereas Awlad

Haffouz cv leaves were the poorest (2.282 ug g - 1

F.W.). NaCl decreased chl (a+b) synthesis in the three

chili pepper cv and this decrease was the most

important at the highest NaCl concentration (8 g L - 1);

chl a+b decrease was 5 5 % in Tebourba cv and 66% in

Awlad Haffouz cv. The same trend was obtained for

chl a and chl b amounts but the response of the cv

50

EurAsian Journal of BioSciences 6: 47-59 (2012) Zhani et al.

60 i

0 2 4 6 8

NaCl(g/L) Fig. 5. Effect of N a C l (0, 2, 4, 6 or 8 g L 1 ) on leaf area (cm 2 ) of th ree 60 d a y s o ld ch ili p e p p e r cul t ivars.

was different. At NaCl 8 g L 1 , leaves of Tebourba cv amounts were observed in Korba cv (0.38 ug g - 1 F.W.)

had the highest amounts of both chl a (0.84 ug g 1 and Awlad Haffouz cv (0.21 ug g 1 F.W.) respectively

F.W.) and chl b (0.4 ug g1 F.W.) while the lowest for chl a and chl b. Biricolti and Pucci (1995) observed

51

EurAsian Journal of BioSciences 6: 47-59 (2012) Zhani et al.

2,5

1,5

iTebourba

I Korba

I Awlad Haffouz

0,5

0 8

NaCl{g/L)

Fig. 6. Ef fect of N a C l (0, 2, 4, 6 or 8 g L 1 ) on the ch lo rophy l l a c o n t e n t ( u g / g F W ) in th ree 60 d a y s o ld chi l i p e p p e r cu l t ivars.

NaCl{g/L)

Fig. 7. Ef fec t of N a C l (0, 2, 4, 6 or 8 g L - 1) on the ch lo rophy l l b con ten t ( u g / g F W ) in th ree 60 d a y s o ld chi l i p e p p e r cul t ivars.

such result in peach where chl a synthesis was of Mulberry because of total destruct ion of

reduced in "Readheaven" cultivar by salt treatment. chloroplast structure (Blumenthal-Goldschidt and

Agastian et al. (2000) reported that at higher salinity Poljakoff-Mayber 1968).

(12 mS/cm) chl a was totally eliminated in mesophyll

52

EurAsian Journal of BioSciences 6: 47-59 (2012) Zhani et al.

Fig. 8. Ef fec t of N a C l (0, 2, 4, 6 or 8 g L - 1) on the ch lo rophy l l a + b c o n t e n t ( u g / g F W ) in th ree 60 d a y s o ld chi l i p e p p e r cul t ivars.

Fresh and dry weights

Fresh and dry weights of aerial parts and roots of

three chili pepper cv grown in 0 to 8 g L - 1. NaCl are

presented in Table 2. The shoot and root fresh and

dry b iomass of the three studied cv were

significantly reduced with increasing NaCl

concentration. At the highest salinity, cv Awlad

Haffouz had the highest biomass and Tebourba cv

had the lowest ones. Thus, at the highest salt

concentrat ion, the dry weight of Tebourba cv

decreased till 88 and 9 2 % for root and shoot

respectively.

Al Thabet et al. (2004) working on canola, Ben

Said (2004) on melon, Ibriz et al. (2005) on luzerne

and Singh et al. (2007) on groundnut indicated that

under salinity stress plant growth was inhibited

because salinity exerted low water potential, ion

toxicity and ion imbalance (Greenway and Munns

1980). In the three chili pepper cv, shoots were more

affected by NaCl than roots. Those results are similar

to those reported by Hajlaoui (2003) in chick pea,

Akinci et al. (2004) in eggplant and Saboora et al.

(2006) in wheat plants. However, Bybordi et al.

(2010) have showed that root length was the most

affected in the five studied canola cultivars.

El-Bassiouny and Bekheta (2005) have shown that

accumulation of ions in wheat plants grown in the

presence of salt (14 dS/cm) environment causes

osmotic and pseudo-drought stresses leading to

decrease of water absorpt ion. The decrease of

tissue water content resulted in reduction of cellular

growth and development. Therefore, restriction of

water absorption was one of the most important

causes of stem and root growth decrease. Farhoudi

and Tafti (2011) reported that root cells have a much

less turgor threshold pressure than that of stem

cells thus root growth was more than stem growth

under salt and drought stresses. Therefore, root was

significantly less affected by salt st ress in

comparison to stem (Sadeghi 2009).

Mineral analysis

Results in Table 3 show that in aerial parts and

roots low concentrat ions of Na+ and Cl - were

observed in control plants. Values for roots were

lower than those for shoo ts . Increasing NaCl

concentration amplified Na+ and Cl - contents in

shoots and roots in the three cv and decreased at

the same time K+ content. The present result was in

agreement with the work of Mezni et al. (2002) in

luzene, Kaya et al. (2002) in strawberry, Sahloul

(2002) in tomato, Ben Dkhil and Denden (2010) in

okra and Akbar imoghaddam et al. (2011) in wheat,

those authors observed that high saline

concentration increased Na+ and Cl - contents and

decreased K+ content in the affected crops. Bybordi

et al. (2010) showed that potass ium content

decreased due to salinity in sensitive canola cv. It

seems that the decrease in potassium content is due

to an antagonist ic effect between sod ium and

potass ium. Greenway and M u n n s (1980) had

53

E u r A s i a n J o u r n a l o f B i o S c i e n c e s 6 : 4 7 - 5 9 ( 2 0 1 2 ) Z h a n i e t a l .

Cultivar NaCl

(g

Shoot dry

weight (mg)

Roots dry

weight (mg)

Shoot Fresh

weight (g)

Roots Fresh

weight (g)

0 8.17a 2.67a 47.32a 10.34a

2 3.02 b 0.94b 17.34b 3.58b

Tebourba 4 2.40c 0.84b 15.56b 3.22 b

6 0.75 c d 0.36c 5.06 c d 1.88b

8 0.64d 0.32c 3.06d 1.38b

0 5.35a 2.02a 33.17a 7.22s

2 2.17b 1.12b 13.8 b c 4.76 b

Korba 4 2.01 b 1.04b 12.18c 4.70 b

6 1.03c d 0.45c 5.12d 2.42c

8 0.84d 0.40c 5.02d 2.18C

0 6.82a 2.01 a 34.32a 6.00a

2 3.64b 1.25b 14.94b 5.04a

Awled HaFFouz 4 2.27 b c 1.17b 12.14 b c 4.56 b c

6 1.47c 0.69c 9.94c 3.00c

8 1.27c 0.53 d 8.16C 2.88c

Means followed by the same letter(s) are not significantly different at P= 0.05 according to Duncan test.

Table 3. Na+, C l - a n d K+ c o n c e n t r a t i o n s ( m e q / g D W ) in r o o t s a n d s h o o t s o f th ree chil i p e p p e r cul t ivars w a t e r e d du r i ng 6 0

d a y s w i th w a t e r con ta in ing N a C l 0, 2, 4, 6 or 8 g L - 1 .

Cultivar NaCl

(g

Shoots

Cl

Roots

cr

Shoots

Na +

Roots

Na +

Shoots

K +

Roots

K +

0 0.40° 0.49c 0.98c 0.73e 1.44a 1.40a

2 1.11 c d 0.77c 2.13 b 1.20d 1.30a 1.02a

Awled HaFFouz 4 1.88bc 1.64b 3.30a 2.53 c d 1.08b 0.89b

6 2.49 b 2.09 b 3.60a 3.83 b 0.75 b c 0.61 b

8 3.53a 5.26a 4.56a 4.23a 0.42c 0.31 c

0 0.37° 0.65c 1.36c 0.68e 1.45a 1.42a

2 1.22c 0.71 c 2.27b 1.09d 1.07b 0.98b

Korba 4 2.17 b c 1.30b 3.45 a b 2.80c 0.83 c 1.13a

6 2.99 b 1.65b 3.82a 3.36b 0.48d 0.62 b

8 4.20a 4.20a 4.73a 4.13a 0.32d 0.23 c

0 0.61° 0.67° 1.43c 0.72e 1.49a 1.35a

2 1.56cd 1.30c 3.00b 1.03d 1.01 b 1.30a

Tebourba 4 2.83 b 1.29c 3.57b 2.06c 0.66c 0.88b

6 3.80b 1.80b 4.15a 2.60b 0.43 c 0.44c

8 4.80a 4.36a 4.55a 3.86a 0.26c 0.20c

Means followed by the same letter(s) are not significantly different at P= 0.05 according to Duncan test.

5 4

Table 2. P lant b i o m a s s o f three chili p e p p e r cult ivars w a t e r e d dur ing 60 days wi th wa te r conta in ing N a C l 0, 2 , 4, 6 or 8 g L - 1.

EurAsian Journal of BioSciences 6: 47-59 (2012) Zhani et al.

highlighted the antagonistic effect between these

two elements.

Na+ content in shoots of Awlad Haffouz cv was

significantly lower than Na+ content in the other chili

pepper cv. Accord ing to these results, it was

concluded that Awlad Haffouz cultivar was the most

salt stress tolerant due to its less Na+ absorption and

0,7

O 0,6

nj

0,5

0,4

0,3

0,2

0,1

0

more K+ accumulation in roots compared with the

two other studied cv. Ashraf and Harris (2004)

reported that Na+ and Cl" accumulation in tolerant cv

was lower than in sensitive cv and K+ concentration

was higher in tolerant cv. Additionally, according to

results showed in Figs. 9 and 10, K+/Na+ ratio was the

highest in this cv, especially at the highest salt stress

+

+ 4-> o o

_c on

A W L A D H A F F O U Z

K O R B A

T E B O U R B A

8

NaCl (g /L ) Fig. 9 . E f f ec t o f N a C l (0, 2 , 4 , 6 or 8 g L 1 ) on s h o o t K + / N a + r a t i o in t h r e e 60 d a y s o ld chi l i p e p p e r cu l t i va rs .

NaCl (g /L)

Fig. 10. E f f ec t of N a C l (0, 2, 4, 6 or 8 g L - 1) on r o o t K+/Na+ r a t i o in t h r e e 60 d a y s o ld chi l i p e p p e r cu l t i va rs .

55

EurAsian Journal of BioSciences 6: 47-59 (2012) Zhani et al.

concentration, which was 0.08 in shoots and 0.07 in

roots. Thus, this result explains the advantage of this

cv during its germination and its vegetative growth

in the presence of NaCl. Morant-Manceau et al.

(2004) and Farhoudi and Tafti (2011) found also that

K+/Na+ ratio was higher in salt tolerant triticale and

soybean cv respectively. The results for this tolerant

cv can be explained in the light of early findings of

many scientists that salt tolerant mesophytes

generally excluded either Na+ and Cl" from their

shoots (Lauchli et al.1994, Saqib et al. 2005) because

Na+ was the primary cause of ion specific damage,

resulting in a range of disorders in enzyme activation

and protein synthesis (Tester and Davenport 2003).

Therefore, exclusion of Na+ at root level and

maintenance of a high K+ content in the shoots were

vital for the plants to grow under saline conditions

(Munns et al. 2000) . This cv also maintained

considerably high K+/Na+ ratio in both shoots and

roots. This trait has a potential value as selection

criterion for salt tolerance (Greenway and Munns

1980).

R E F E R E N C E S

C O N C L U S I O N

Results of this study demonstrate that NaCl

affects some of the physiological process in pepper.

The increase of salinity level decreased all studied

parameters except Na+ and Cl" concentrations in

aerial parts and in roots. Awled Haffouz cv had a

higher tolerance to salinity compared with Korba

and Tebourba cv. It is clear that the main

mechanisms for the salt tolerance of pepper were

exclusion of Na+ and Cl" from shoots, high uptake of

K+ and maintening a high K+/Na+ ratio. The

measurement o f C a 2 + content, organic solutes

synthesis such as proline, soluble sugars, soluble

proteins and free amino"acids would allow to better

explain the salt tolerance in pepper. Also, efficiency

of ion transporters, cellular compartmentation of

ions, oxidative stress and synthesis of osmoticums in

relation with salinity stress are worth studying.

A b d e l l y C ( 1 9 9 2 ) R é a c t i o n s a u x con t r a i n t es nu t r i t i onne l l es d e s p r i nc i pa les h e r b a c é e s d u tap is végé ta l a u x b o r d u r e s d e

s e b k h a . T h è s e e n P h y s i o l o g i e V é g é t a l e , Un i ve rs i t é T u n i s II, T u n i s i e .

A g a s t i a n P , K i n g s l e y SJ, V i v e k a n a n d a n M (2000 ) Effect o f sal in i ty on p h o t o s y n t h e s i s a n d b i o c h e m i c a l charac te r i s t i cs in

m u l b e r r y g e n o t y p e s . P h o t o s y n t h e t i c a 38 (2 ) : 2 8 7 - 2 9 0 . d o i : 1 0 . 1 0 2 3 / A : 1 0 0 7 2 6 6 9 3 2 6 2 3

A k b a r i m o g h a d d a m H , Ga lav i M , G h a n b a r i A , P a n j e h k e h N ( 2 0 1 1 ) Sal in i ty ef fects o n s e e d g e r m i n a t i o n a n d s e e d l i n g

g r o w t h o f b r e a d w h e a t cu l t ivars . Trak ia Jou rna l o f S c i e n c e s 9(1) : 4 3 - 5 0 .

Ak inc i IE, Ak inc i S, Y i l m a z K, Dikici H ( 2 0 0 4 ) R e p o n s e of e g g p l a n t var ie t ies (Salanum melongena) to sal in i ty in g e r m i n a t i o n

a n d s e e d i n g s t a g e s . N e w Z e a l a n d J o u r n a l o f C r o p a n d Ho r t i cu l t u ra l S c i e n c e 3 2 : 1 9 3 - 2 0 0 . d o i :

1 0 . 1 0 8 0 / 0 1 1 4 0 6 7 1 . 2 0 0 4 . 9 5 1 4 2 9 6

A l T h a b e t S S , Lei lah A A , A l - H a w a s s I ( 2 0 0 4 ) Effect o f N a C l a n d i n c u b a t i o n T e m p e r a t u r e o n s e e d g e r m i n a t i o n o f th ree

c a n o l a (Brassica napus L.) cu l t ivars . Scient i f ic o f K i n g Faisal Un i ve rs i t y (Bas i c a n d A p p l i e d S c i e n c e s ) 5(1) : 8 1 - 9 2 .

A r n o n D I ( 1 9 4 9 ) C o p p e r e n z y m e in i so la ted c h l o r o p l a s t s , p o l y p h e n o l o x i d a s e in Beta vulgaris. P lant P h y s i o l o g y 2 4 : 1 -15.

A s h r a f M , H a r r i s PJC (2004 ) Potent ia l b i o c h e m i c a l i nd i ca to rs o f sa l in i ty t o l e rance i n p lan ts . P lan t S c i e n c e 1 6 6 : 3 - 1 6 .

B e n Dkh i l B , D e n d e n M ( 2 0 1 0 ) B i o c h e m i c a l a n d M i n e r a l R e s p o n s e s o f O k r a S e e d s (Abelmoschus esculentus L . Var ie ty

M a r s a o u i a ) t o Sa l t a n d T h e r m a l S t r e s s . Jou rna l o f A g r o n o m y 9(2) : 2 9 - 3 5 . d o i : 1 0 . 3 9 2 3 / j a . 2 0 1 0 . 2 9 . 3 7

B e n S a i d L ( 2 0 0 4 ) G e r m i n a t i o n , c r o i s s a n c e et ap t i tude à la c a l l o g è n e s de d e u x va r i é tés de m e l o n (Cucumis melon L.)

P a n a c h a e t S u p e r sp r i n t cu l t i vées i n v i t ro e n a b s e n c e e t e n p r é s e n c e d e N a C l , M é m o i r e d e D i p l ô m e d ' E t u d e s

A p p r o f o n d i e s e n Ag r i cu l t u re D u r a b l e . Eco le S u p é r i e u r e d 'Hor t i cu l tu re e t d ' E l e v a g e , C h o t t M e r i e m , S o u s s e , T u n i s i e .

Biricolt i S , Pucc i S ( 1 9 9 5 ) Effect o f i n c r e a s i n g N a C l ra tes o n " R e a d h a v e n " p e a c h a n d " G F 6 7 7 " r o o t s t o c k cu l tu red i n v i t ro.

A d v a n c e s i n Hor t icu l tura l S c i e n c e 9(2) : 7 5 - 7 8 .

B l i ss R D , Plat t -Aloia K A , T h o m s o n W W ( 1 9 8 6 ) O s m o t i c sens i t iv i ty i n re la t ion t o sens i t iv i ty i n g e r m i n a t i o n ba re l y s e e d s .

Plant , Cell a n d E n v i r o n m e n t 9 : 7 2 7 - 7 3 3 . d o i : 1 0 . 1 1 1 1 / j . 1 3 6 5 - 3 0 4 0 . 1 9 8 6 . t b 0 2 1 0 4 . x

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EurAsian Journal of BioSciences 6: 47-59 (2012) Zhani et al.

B l u m e n t h a l - G o l d s c h m i d t S , P o l j a k o f f - M a y b e r A ( 1 9 6 8 ) Effect o f s u b s t r a t e sa l in i ty o n g r o w t h a n d s u b m i c r o s c o p y

s t ruc tu re on leaf cel ls o f Atriplexhalimus L . A u s t r a l i a n Jou rna l o f B o t a n y 16(3) : 4 6 9 - 4 7 8 . d o i : 1 0 . 1 0 7 1 / B T 9 6 8 0 4 6 9

B r a y E A , B a i l e y - S e r r e s , W e r e t i l n y k E ( 2 0 0 0 ) R e s p o n s e s to ab io t i c s t r e s s . In : B u c h a n a n B , G r u i s s e m W, J o n e s R (eds. ) ,

B i o c h e m i s t r y a n d M o l e c u l a r B i o l o g y o f P lan ts . A m e r i c a n Soc ie t y o f P lan t P h y s i o l o g y , Rockv i l le , 1 1 5 8 - 1 2 0 3 .

B y b o r d i A ( 2 0 1 0 ) T h e In f luence o f Sa l t S t r e s s o n S e e d G e r m i n a t i o n , G r o w t h a n d Y ie ld o f C a n o l a Cu l t i va rs . N o t u l a e

B o t a n i c a e Hor t i A g r o b o t a n i c i C l u j - N a p o c a 38(1 ) : 1 2 8 - 1 3 3 .

B y b o r d i A , T a b a t a b a e i SJ, A h m e d o v A (2010 ) Effect o f sal in i ty o n the g r o w t h a n d p e r o x i d a s e a n d I A A o x i d a s e activit ies

i n c a n o l a . Jou rna l o f F o o d , Ag r i cu l t u re a n d E n v i r o n m e n t 8(1) : 1 0 9 - 1 1 2 .

C h u a h A M , Lee Y C , Y a m a g u c h i T , T a k a m u r a H , Y in LJ, M a t o b a T ( 2 0 0 8 ) Effect o f c o o k i n g o n the a n t i o x i d a n t p rope r t i es

o f c o l o u r e d p e p p e r s . F o o d C h e m i s t r y 111 (1 ) : 2 0 - 2 8 . d o i : 1 0 . 1 0 1 6 / j . f o o d c h e m . 2 0 0 8 . 0 3 . 0 2 2

E l - B a s s i o u n y H M S , B e k h e t a M A ( 2 0 0 5 ) Effect o f Sa l t S t r e s s o n Relat ive W a t e r C o n t e n t , L ipid P e r o x i d a t i o n , P o l y a m i n e s ,

A m i n o A c i d s a n d E thy lene o f T w o W h e a t Cu l t i va rs . In te rna t iona l Jou rna l o f Ag r i cu l t u re a n d B i o l o g y 7(3) : 3 6 3 - 3 6 8 .

F a r h o u d i R , Tafti M M ( 2 0 1 1 ) Effect o f Sa l t S t r e s s o n S e e d l i n g s G r o w t h a n d I o n s H o m e o s t a s i s o f S o y b e a n (Glysin max)

Cul t i va rs . A d v a n c e s i n E n v i r o n m e n t a l B i o l o g y 5(8) : 2 5 2 2 - 2 5 2 6 .

Ha j laou i H ( 2 0 0 3 ) Effet de la sal in i té s u r la var iabi l i té g é n é t i q u e du p o i s ch i che (Cicer arietinum). M é m o i r e de D i p l ô m e

d ' E t u d e s A p p r o f o n d i e s e n Ag r i cu l t u re D u r a b l e , Ecole S u p é r i e u r e d 'Hor t i cu l tu re e t d 'é levage C h o t t M e r i e m , S o u s s e ,

T u n i s i e .

G r e e n w a y H , M u n n s R ( 1 9 8 0 ) M e c h a n i s m s o f Sa l t T o l e r a n c e i n N o n h a l o p h y t e s . A n n u a l R e v i e w o f P lan t P h y s i o l o g y 3 1 :

1 4 9 - 1 9 0 . d o i : 1 0 . 1 1 4 6 / a n n u r e v . p p . 3 1 . 0 6 0 1 8 0 . 0 0 1 0 5 3

G u e r r i e r G ( 1 9 8 4 ) Select iv i té d e f ixat ion d u s o d i u m a u n i v e a u d e s e m b r y o n s e t d e s j e u n e s p l a n t e s s e n s i b l e o u to le ran te

a u N a C l . C a n a d i a n Jou rna l o f B o t a n y 6 2 (9): 1 7 9 1 - 1 7 9 8 . d o i : 1 0 . 1 1 3 9 / b 8 4 - 2 4 3

Ibn M a a o u i a - H o u i m l i S , D e n d e n M , D r i d i - M o u h a n d e s B , B e n M a n s o u r - G u e d d e s S ( 2 0 1 1 ) C a r a c t é r i s t i q u e s d e l a

c r o i s s a n c e et de la p r o d u c t i o n en f ru i ts chez t ro is va r i é tés de p i m e n t (Capsicum annuum L.) s o u s s t r e s s sa l in .

T rop icu l tu ra 29 (2 ) : 7 5 - 8 1 .

Ibriz M, A l a m i T, Z e n a s m i L, Al fa iz C, B e n b e l l a M ( 2 0 0 5 ) Effet de la sal in i té s u r le r e n d e m e n t en b i o m a s s e et la

c o m p o s i t i o n en é l é m e n t s m i n é r a u x d ' é c o t y p e s m a r o c a i n s de l uze rne (Medicago sativa L). A l A w a m i a 115 (3 ) : 107¬

1 1 7 .

K a y a C , Ak B E , H i g g s D , M u r i l l o - A m a d o r B ( 2 0 0 2 ) In f l uence o f fo l iar - a p p l i e d c a l c i u m ni trate on s t r a w b e r r y p lan ts

g r o w n u n d e r s a l t - s t r e s s e d c o n d i t i o n s . A u s t r a l i a n Jou rna l o f E x p e r i m e n t a l Ag r i cu l t u re 4 2 ( 5 ) : 6 3 1 - 6 3 6 .

Ke rken i A ( 2 0 0 2 ) M i c r o b o u t u r a g e e t C a l l o g e n è s e de p o m m e de terre (Solanum tuberosum L.) s o u s s t r e s s sa l in (NaCI ) .

M é m o i r e d e D i p l ô m e d ' E t u d e s A p p r o f o n d i e s e n Ag r i cu l t u re D u r a b l e , Ecole S u p é r i e u r d 'Hor t i cu l tu re e t d ' é levage

C h o t t M e r i e m , S o u s s e , T u n i s i e .

K e s h a v a r z i M H B ( 2 0 1 1 ) Effect o f Sa l t S t r e s s o n G e r m i n a t i o n a n d Ear ly S e e d l i n g G r o w t h o f S a v o r y (Satureja hortensis).

A u s t r a l i a n Jou rna l o f B a s i c a n d A p p l i e d S c i e n c e s 5(2) : 3 2 7 4 - 3 2 7 9 .

K e s h a v a r z i M H B , M e h r n a z S , O h a d i R S , M o h s e n M , A m i r L ( 2 0 1 1 ) Effect o f sa l t ( N a C l ) s t r e s s o n g e r m i n a t i o n a n d ear ly

s e e d l i n g g r o w t h o f S p i n a c h (Spinacia oleracea L.). A n n a l s o f B io log ica l R e s e a r c h 2(4) : 4 9 0 - 4 9 7 .

Lauch l i A , C o l m e r T D , F a n T W , H i g a s h i R M ( 1 9 9 4 ) S o l u t e regu la t i on b y ca l c i um i n s a l t - s t r e s s e d p lan t s . In : C h e r r y J H (ed.),

B i o c h e m i c a l a n d Ce l lu la r M e c h a n i s m s o f S t r e s s T o l e r a n c e i n P lan ts , S p r i n g e r V e r l a g , Ber l i n , 4 4 3 - 4 6 1 .

M a r s c h n e r H ( 1 9 9 5 ) A d a p t a t i o n o f p lan ts t o a d v e r s e chem ica l soi l c o n d i t i o n s . In : M i n e r a l Nu t r i t i on o f H i g h e r P lan ts , 2 n d

Ed i t i on , L o n d o n , 5 9 6 - 6 8 0 .

M e n s a h JK, A k o m e a h PA, I kha j iagbe B , E k p e k u r e d e E O (2006 ) Effect o f sal in i ty o n g e r m i n a t i o n , g r o w t h a n d y ie ld o f five

g r o u n d n u t g e n o t y p e s . A f r i can Jou rna l o f B i o t e c h n o l o g y 5 (20) : 1 9 7 3 - 1 9 7 9 .

M e z n i M, A l b o u c h i A , Biz id E , H a m z a M ( 2 0 0 2 ) Effet de la sal in i té d e s e a u x d ' i r r igat ion s u r la nu t r i t i on m i n é r a l e chez

t ro is va r i é tés de l uze rne p é r e n n e s (Medicago sativa). A g r o n o m i e 22(3 ) : 2 8 3 - 2 9 . d o i : 1 0 . 1 0 5 1 / a g r o : 2 0 0 2 0 1 4

M o r a n t - M a n c e a u A , P rad ie r E , T r e m b l i n G ( 2 0 0 4 ) O s m o t i c a d j u s t m e n t , g a s e x c h a n g e a n d ch lo rophy l l f l u o r e s c e n c e o f a

h e x a p l o i d trit icale a n d its paren ta l s p e c i e s u n d e r sal t s t r e s s . Jou rna l o f P lan t P h y s i o l o g y 161 (1 ) : 2 5 - 3 3 .

M u n n s R ( 2 0 0 2 ) C o m p a r a t i v e p h y s i o l o g y o f sal t a n d w a t e r s t r e s s . P lant , Cell a n d E n v i r o n m e n t 2 5 : 2 3 9 - 2 5 0 . do i :

1 0 . 1 0 4 6 / j . 0 0 1 6 - 8 0 2 5 . 2 0 0 1 . 0 0 8 0 8 . x

M u n n s R , Tes te r M ( 2 0 0 8 ) M e c h a n i s m s o f sa l in i ty t o l e rance , A n n u a l R e v i e w o f P lan t B i o l o g y 5 9 : 6 5 1 - 6 8 1 . do i :

1 0 . 1 1 4 6 / a n n u r e v . a r p l a n t . 5 9 . 0 3 2 6 0 7 . 0 9 2 9 1 1

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M u n n s R , H a r e R A , J a m e s R A , R e b e t z k e G J ( 2 0 0 0 ) Gene t i c va r i a t i on fo r i m p r o v i n g the sal t t o l e rance o f d u r u m w h e a t .

A u s t r a l i a n Jou rna l o f Agr icu l tu ra l R e s e a r c h 51(1 ) : 6 9 - 7 4 . d o i : 1 0 . 1 0 7 1 / A R 9 9 0 5 7

N e u m a n n P M ( 1 9 9 5 ) Inh ib i t ion o f r o o t g r o w t h b y sa l in i ty s t r e s s : Tox ic i ty o r a n a d a p t i v e b i ophys i ca l r e s p o n s e . In:

B a l u s k a F , C i a m p o r o v a M , G a s p a r i k o v a O , B a r l o w P W (eds. ) , S t ruc tu re a n d F u n c t i o n o f R o o t s , K l u w e r A c a d e m i c

P u b l i s h e r s , 2 9 9 - 3 0 4 .

O b o t h G , R o c h a JBT ( 2 0 0 7 ) D i s t r i bu t i on a n d a n t i o x i d a n t activity o f p o l y p h e n o l s i n r ipe a n d u n r i p e t ree p e p p e r

(Capsicumm pubescens). Jou rna l o f F o o d B i o c h e m i s t r y 3 1 : 4 5 6 - 4 7 3 . d o i : 1 0 . 1 1 1 1 / j . 1 7 4 5 - 4 5 1 4 . 2 0 0 7 . 0 0 1 2 3 . x

S a b o o r a A , K i a r o s t a m i K , B e h r o o z b a y a t i F , H a j i h a s h e m i S ( 2 0 0 6 ) Sal in i ty ( N a C l ) t o l e rance o f w h e a t g e n o t y p e s a t

g e r m i n a t i o n a n d e a r l y s e e d l i n g g r o w t h . P a k i s t a n J o u r n a l o f B i o l og i ca l S c i e n c e s 9 ( 1 1 ) : 2 0 0 9 - 2 0 2 1 . d o i :

1 0 . 3 9 2 3 / p j b s . 2 0 0 6 . 2 0 0 9 . 2 0 2 1

S a d e g h i H ( 2 0 0 9 ) Effect o f D i f fe rent Leve ls o f S o d i u m C h l o r i d e o n Y ie ld a n d C h e m i c a l C o m p o s i t i o n i n T w o Bar ley

Cu l t i va rs . A m e r i c a n - E u r a s i a n Jou rna l o f S u s t a i n a b l e Ag r i cu l t u re 3(3) : 3 1 4 - 3 2 0 .

S a h l o u l N ( 2 0 0 2 ) A s p e c t s de c iné t ique de l a nu t r i t i on m i n é r a l e e t du d é v e l o p p e m e n t d ' u n e cu l tu re de t o m a t e s o u s

con t ra in te sa l i ne . M é m o i r e d e D i p l ô m e d ' E t u d e s A p p r o f o n d i e s . Inst i tu t A g r o n o m i q u e d e T u n i s , T u n i s i e .

S a q i b M, A k h t a r J , Q u r e s h i RH ( 2 0 0 5 ) Na+ e x c l u s i o n a n d sa l t r e s i s t a n c e o f w h e a t (Tritium aestivum) i n s a l i n e - w a t e r l o g g e d

c o n d i t i o n s a re i m p r o v e d b y the d e v e l o p m e n t o f a d v e n t i t i o u s n o d a l r o o t s a n d cort ical r o o t a e r e n c h y m a . P lan t

S c i e n c e 169 (1 ) : 1 2 5 - 1 3 0 .

S i n g h R , I s s a r D , Za la PV, Nau t i ya l PC ( 2 0 0 7 ) Va r i a t i on in sens i t i v i ty to sal in i ty i n g r o u n d n u t cu l t ivars d u r i n g s e e d

g e r m i n a t i o n a n d ear ly s e e d l i n g g r o w t h . Jou rna l o f S A T Agr icu l tu ra l R e s e a r c h 5(1) : 1-7.

Tes te r M , D a v e n p o r t R ( 2 0 0 3 ) N a + t o l e rance a n d Na+ t r a n s p o r t i n h i g h e r p lan ts . A n n a l s o f B o t a n y 9 1 : 5 0 3 - 5 2 7 . do i :

1 0 . 1 0 9 3 / a o b / m c g 0 5 8

W i l l e n b o r g CJ, G u l d e n R H , J o h n s o n E N , Shirt l i f fe S J ( 2004 ) G e r m i n a t i o n charac te r i s t i cs o f p o l y m e r - c o a t e d c a n o l a

(Brassica napus L.) s e e d s s u b j e c t e d to m o i s t u r e s t r e s s a t d i f ferent t e m p e r a t u r e s . A g r o n o m y Jou rna l 96 (3 ) : 7 8 6 - 7 9 1 .

d o i : 1 0 . 2 1 3 4 / a g r o n j 2 0 0 4 . 0 7 8 6

Z a d e h H M , N a e n i M B ( 2 0 0 7 ) Effects o f sal in i ty s t r e s s o n the m o r p h o l o g y a n d y ie ld o f t w o cu l t ivars o f c a n o l a (Brassica

napus L.). Jou rna l o f A g r o n o m y 6 : 4 0 9 - 4 1 4 . d o i : 1 0 . 3 9 2 3 / j a . 2 0 0 7 . 4 0 9 . 4 1 4

Z h a n i K ( 2 0 0 9 ) A m é l i o r a t i o n pa r v o i e b i o t e c h n o l o g i q u e de la t o l é rance de p i m e n t (Capsicum annuum L.) à la sal in i té

( N a C l ) , M é m o i r e d e M a s t è r e e n Ag r i cu l t u re D u r a b l e . Inst i tu t S u p é r i e u r A g r o n o m i q u e d e C h o t t M a r i e m , S o u s s e ,

T u n i s i e .

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Tuza Dayanıklı Tunus Kırmızı Biberinin (Capsicum frutescens) Seçilmesi

Özet

G i r i ş : T u z l u l u k ; b i b e r g i b i baz ı t a r ı m b i tk i ler inde ç i m l e n m e y i , f ide b ü y ü m e s i n i v e v e r i m i e t k i l e m e k t e d i r . B u y ü z d e n b u

ç a l ı ş m a , ü ç T u n u s b i b e r (Capsicum frutescens) ç e ş i d i n d e , T e b o u r b a , K o r b a v e A w l a d H a f f o u z , N a C l ' ü n t o h u m

ç i m l e n m e s i , f ide b ü y ü m e s i v e i y o n d e n g e s i ü z e r i n d e k i etki ler ini a r a ş t ı r m a k için g e r ç e k l e ş t i r i l d i .

M a t e r y a l v e M e t o t : 0 , 2 , 4 , 6 v e y a 8 g L 1 N a C l i ç e r e n s u y l a s u l a n a n ü ç T u n u s k ı rmız ı b i b e r ç e ş i d i n d e ç i m l e n m e y ü z d e s i ,

b ü y ü m e v e m i n e r a l içerikleri ö l ç ü l d ü .

B u l g u l a r : B u l g u l a r , d e ğ i ş i k t u z s t r e s i s e v i y e l e r i n i n , ç i m l e n m e y ü z d e s i v e ç i m l e n m e z a m a n ı ü z e r i n d e ö n e m l i e t k i s i n i n

o l d u ğ u n u g ö s t e r m i ş t i r . S a k s ı d e n e y i n d e , a r t a n N a C L k o n s a n t r a s y o n u , b ü t ü n ç e ş i t l e r d e bitki b o y u , k ö k u z u n l u ğ u ,

y a p r a k s a y ı s ı , y a p r a k a lan ı v e klorofi l m i k t a r ı n d a ö n e m l i a z a l m a y a s e b e p o l d u . Y a ş v e k u r u ağır l ık lar d a e t k i l e n d i . B u n a

e k o l a r a k t u z l u l u k , k ö k v e s ü r g ü n d e k i Na+ v e C l - s e v i y e l e r i n i art ı rdı , f a k a t K + s e v i y e l e r i n i azaltt ı.

S o n u ç : A w l a d H a f f o u z ç e ş i d i K o r b a v e T e b o u r b a ç e ş i t l e r i n e k ı y a s l a , e n y ü k s e k K+/Na+ o r a n ı n a s a h i p t i v e ç i m l e n m e

e s n a s ı n d a k i e n iyi tuz s t r e s t e p k i s i n i v e r d i . B u d u r u m , b u ç e ş i d i n e n t o l e r a n s l ı çeş i t o l d u ğ u n u g ö s t e r m e k t e d i r .

A n a h t a r K e l i m e l e r : Capsicum frutescens, ç i m l e n m e , filiz, m i n e r a l b e s l e n m e , t u z l u l u k .

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