Cold and Drought Cross-Acclimation Enhance Freezing Tolerance of Chickpea (Cicer arietinum L.)

Cross-acclimation of mild drought stress and cold acclimation may additionally increase the chickpea’s cold tolerance due to transferring sowing date from spring to winter in Mediterranean high lands. Two weeks after sowing in greenhouse, chickpea seedlings were subjected to the following treatments in a controlled environment: (i) Well-Watered under an optimum temperature regime (WW); (ii) Well-Watered under a Cold temperature regime (WWC); (iii) Drought Preconditioned under an optimum temperature regime (DP); and (iv) Drought Preconditioned under a Cold temperature regime (DPC). After three-week acclimation period, plants were frozen on the thermogradient freezer, then, recovered for three weeks in a greenhouse. In the acclimation period, with decreasing temperatures, a clear decrease of the electrolyte leakage (EL) were observed for both genotypes: 51% for cold tolerant MCC252 and 36% for cold sensitive MCC505. Cold acclimation induced the greatest accumulation of proline and MDA contents (about 75% for both genotypes) and drought preconditioning most consistently induced an increase in soluble carbohydrate content (25% for MCC252 and 51.7% for MCC505) during the acclimation period. The survival percentage increased 9.3% for MCC252 and 21.25% for MCC505 by both cold and drought acclimation under freezing conditions. Generally, drought preconditioning had a synergistic effect on the cold acclimation period to improve freezing tolerance (as indicated by the lowest LT50el and LT50su) and leading to an increase in the freezing tolerance for the cold sensitive genotypes (MCC505). Thus, the greatest gains in freezing tolerance for both genotypes were associated with cross-acclimation treatment (DPC).

Cold and Drought Cross-Acclimation Enhance Freezing Tolerance of Chickpea (Cicer arietinum L.) Keywords:

Climate changes , Cold acclimation , Drought precondition , Physiological and biochemical changes , Shifting sowing date.