Effect of salinity on seed germination, growth and organic compounds of mungbean plant Vigna radiata ( L.)‎ Wilczek

الملخص EN

Laboratory experiment in Petri dishes was carried out to investigate the effect of different salt concentration levels (0, 50, 100, 150 and 200) mMol / L of sodium chloride on the seeds germination and growth of mung bean plant .

The results of the study showed that, the increase in salinity concentration caused a decrease in seeds germination percentages (%97, %96, %95 and %82) respectively as compared with germination percentage (%100) with a control treatment ; the stem lengths, fresh and dry matter weights decreased as a result of the increase of salinity at all the treatments when salinity level increased.

Another experiment in plastic pots was adapted to study the effect of the salinity at the same concentration levels on the carbohydrates, proteins and proline concentrations.

The results showed that the increase of salinity caused a decrease in the carbohydrate content, whereas the high content (33) μg / gm of carbohydrates was observed with the control treatment, whereas the low content of carbohydrates (15) μg / gm found with the salt treatment (200) mMol / L The effect of salinity on the proteins and proline occurred at the inverse of Carbohydrates, it caused a gradual increase on their contents, and the high contents (141 and 14) μg / gm respectively were observed at the salt treatment (200) mMol / L .

A significant differences on the contents of proteins and proline between the salt treatments were found.