1Department of Botany, S.V. University, Tirupati - 517 502, A.P.
2Department of Biochemistry, S.V. University, Tirupati - 517 502, A.P.
*Corresponding author, E-mail: drnsavithri@yahoo.com
The present investigation was carried out to study the effect of calcium on the lipids and lipid peroxidation of the green leafy vegetables like Amaranthus tricolar L., Rumex vesicarius L. and Spinacea oleracea L. The green leafy vegetables were grown in earthern pots and different concentrations of CaCl2 (10, 50 and 100 mM) were applied to the soil (in the form of ionic solution). It was observed that application of 50 mM CaCl2 resulted in higher levels of calcium (Ca2+), calmodulin (CaM), total lipids, glycolipids and phospholipids in the leaves of the three species. 50 mM CaCl2 treatment was found to be very effective in controlling lipid peroxidation compared to 10 and 100 mM CaCl2 treatments. Amaranthus responded effectively to 50 mM amended CaCl2 compared to the other two species of GLVs.
Calcium, glycolipids, lipid, lipid peroxidation, phospholipids
