Pharmacognosy

Journal of Pharmacognosy and Phytochemistry

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Journal of Pharmacognosy and Phytochemistry

Vol. 7, Issue 2 (2018)

Impact of salt stress on plant establishment, chlorophyll and total free amino acid content of ber (Zizyphus mauritiana Lamk.) cultivars

Author(s): SS Verma, RS Verma, SK Verma, AL Yadav and AK Verma
Abstract: Salinity is considered as the most important abiotic stress limiting crop production and plants are known to be able continuing survive under this stress by involving many mechanisms. In this content, the present study was carried out to evaluate the impact of salt stress on some physiological and biochemical parameters in five cultivar of ber cultivars viz. Banarsi Karaka, Narendra Ber Sel-1, Narendra Ber Sel-2, Gola and Ponda The present experiment was carried out under pot at Department of Horticulture, Narendra Deva University of Agriculture & Technology, Kumarganj, Faizabad. The stress was induced by different salts i.e. CaCl2, MgCl2, NaCl and Na2SO4 and different ratio (1:1:1:2) of these salts were used. The chloride dominated salinity was maintained at four concentrations of ECe (0, 4, 8, 12, 16 dSm-1). Results indicated that increasing salinity stress in all cultivars had significantly negative impact on plant establishment, survival and chlorophyll content. However, protein hydrolysis is activated resultant accumulation of free amino acids is increased in leaves. Banarsi Karaka, Narendra Ber Sel-2 and Ponda cultivars successfully tolerated up to salinity level 12dSm-1 by accumulating more proline in leaves and maintaining usually higher values in all parameters in opposition to Gola. Based on the findings of experiment, it was concluded that Banarsi Karaka, Narendra Ber Sel.-2 and Ponda can be placed in tolerant and cvs. Narendra Ber Sel.-1 and Gola as semi-tolerant group or susceptible.
Pages: 556-559  |  575 Views  13 Downloads
How to cite this article:
SS Verma, RS Verma, SK Verma, AL Yadav, AK Verma. Impact of salt stress on plant establishment, chlorophyll and total free amino acid content of ber (Zizyphus mauritiana Lamk.) cultivars. J Pharmacogn Phytochem 2018;7(2):556-559.
Journal of Pharmacognosy and Phytochemistry