Heat stress |
Tomato |
Improves photosynthetic parameters, such as net photosynthetic rate and chlorophyll fluorescence. Reduces oxidative stress to PSII. |
[95] |
Rice |
Enhances the photosynthetic capacity. Promotes the fresh green appearance of leaves and higher values of photosynthesis-related parameters. |
[92] |
Wheat |
Reduces oxidative damage by lowering the TBARS and H2O2 content. Improves photosynthetic efficacy through enhancement of antioxidants. Improves photosynthetic efficacy through enhancement of antioxidants, accumulation of proline, chlorophyll and carotenoids. |
[90,91] |
Tomato |
Increases Fv/Fm ratio and chlorophyll levels. Decreases ROS generation. Reduces expression of RBOHS and chlorophyll degradation-associated genes. |
[94] |
Cold stress |
Melon |
Increases concentration of antioxidant enzymes, chlorophyll content, photosynthetic rate, stomatal conductance, and maximal quantum yield of PS II. |
[96] |
Rice |
Enhances net photosynthetic rate, stomatal conductance, intercellular CO2 and water use efficiency. |
[97] |
Tomato |
Improves pigment content, gas exchange elements, and chlorophyll fluorescence metrics. |
[98] |
Pepper |
Improves photochemical activity of PSII and PSI and photosynthetic enzymes. Increases the levels of chlorophyll a, chlorophyll b, and carotenoids. Enhances photosynthesis under cold stress conditions. |
[88] |