Amin Abbasi

Savory is a one-year herbaceous plant with medicinal properties and is considered one of the most popular members of the Lamiacea family. It is cultivated in many countries around the world and, like other plants, is affected by various environmental stresses, including water stress. Therefore, this study was conducted to investigate the impact of spraying different concentrations of ascorbic acid under water stress conditions on the instantaneous oxidative capacity of savory plants. This experiment was carried out in 1400 at the research greenhouse of Maragheh University as a factorial design in a randomized complete block design with three replications. The investigated factors include water stress at three levels: 90, 60, and 30% of field capacity (FC) and spraying of ascorbic acid at three levels: 0, 1, and 2 mM. The results of this research showed that the activity of the ascorbate peroxidase enzyme initially increased and then decreased with the rise in water stress. The ascorbic acid spraying, particularly at a concentration of 2 mM, has significantly enhanced the activity of this enzyme. According to the results, the total chlorophyll content decreased as the intensity of water stress increased. However, the ascorbic acid spraying in stress conditions was able to significantly improve the chlorophyll content.