التغيرات الفسلجية و الكيموحياتية لصنفين من الحنطة Triticum aestivum L. باستخدام حامض السالسليك تحت إجهاد الملوحة

Abstract EN

An experiment was conducted in wire house University of Mosul/ College of Education / Department of Biology .

The plants of two cultivars of bread wheat (Abu Ghraib -3- and Cham -6-) were exposed to three levels of salinity (0, 75, 150) mmol / L of sodium chloride and sprayed shoot of wheat with four concentrations of salicylic acid (0,100,200,400) ppm to show the effects on some physiological and biochemical characters .Factorial experimend in Complete Randomized Design (C.R.D.) was used and each treatment was replanted three times .

The results showed that increasing the concentration of sodium chloride from 0 to 150 mmol / L led to significant decrease in both chlorophyll a,b ,caroteneoide , activity of antioxidant enzymes (peroxidase , catalase), nucleic acid (DNA,RNA) , proline, protein.

The treatment with salicylic acid had a positive effects on the characteristics montioned .

the interaction between salinity and salicylic acid positively effected in rate of physiological processes and reduced from the negative effects of salinity.

On the other had Cham - 6 - was superior on cultivar Abu Ghraib -3- for most of studied characters.