Sodicity stress differently influences physiological traits and anti-oxidant enzymes in pear and peach cultivars.

We have for the first time studied the effects of sodicity stress on important tree growth and physiological traits of commercially important pear and peach cultivars. Our findings revealed a marked suppressive effect of sodicity stress on tree growth in peach than in pear. The sodicity-induced upticks in leaf malondialdehyde, hydrogen peroxide and Na seemed to induce proline-mediated osmotic adjustment in peach but not in pear. The overall better sodicity tolerance in pear compared to peach was ascribed to increased activities of anti-oxidant enzymes catalase and superoxide dismutase enzymes together with restricted Na uptake and better leaf K levels. Further investigations are needed to elucidate the effects of sodicity stress on genetic and transcriptional changes, and on fruit yield and quality.