Abstract:
Tolerability of Zea mays to water stress was observed through non-enzymatic
antioxidants concentration produced in order to continue sustainable of its species.
The aim of this experiment was to study the effects of different water volumes on the
non-enzymatic antioxidants a-tocopherol, ascorbic acid and carotenoid production in
maize. Zea mays were treated with 0, 20, 40, 60, 80 and 100 ml of water for 11 days
of treatment period. c-Tocopherol, ascorbic acid and carotenoid contents were
assessed at 0, 1, 2, 3, 5, 7 and 11 days of treatment periods. No significant differences
(p>0.05) were observed in n-tocopherol concentrations between treated and untreated
plants up to 3 days of treatment with plants treated under O ml of water produced to
maximum level of a-tocopherol. Longer treatment periods significantly (p<0.05)
lowered the a-tocopherol concentrations, especially in plants treated with 80 and 60
ml of water. Ascorbic acid concentrations increased significantly (p<0.05) in all plants
up to 1 day of treatment especially in plant treated with 40 ml of water. Ascorbic acid
production in untreated plants significantly (p<0.05) increased up to 5 days of
treatment and decreased significantly (p<0.05) at the later stages of treatment. The
ascorbic acid concentration in all treated plants decreased significantly (p<0.05)
afterward except for plants treated with 20ml of water. Water stress significantly
(p<0.05) induced the carotenoid concentrations in maize up to 2 days of treatment.
