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Effect of salinity on biochimical and anatomical characteristics of sweet pepper (Capsicum annuum L.)

Karima Bouassaba, Saiida Chougui

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Int. J. Biosci.12( 6), 245-257, June 2018

DOI: http://dx.doi.org/10.12692/ijb/12.6.245-257


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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 NaCl on some morpho- physiological and anatomical parameters in two sweet pepper (Capsicum annuum L.) varieties: Super marconi and Marconi. So, an experiment of eight  months was carried out underStandard room at and stress is induced by NaCl at 4 concentrations (0, 25, 50, and 150mMol/l).  Results showed that increasing salinity stress, for all cultivars, decreased stems (length, fresh and dry weights) and leaves (number and area).As the salinity increased, proline concentration and leaf total soluble sugars also increased significantly compared with the control. The results showed that the accumulation of proline and soluble sugars are good indicators of salinity tolerance. Results also suggest that the plant resists against salinity through osmotic adjustment and ion absorption and sharing within its cells. This process is essential for the survival of plants in salineMicroscopic study demonstrated that .salinity stress significantly decreased cortex thickness because of salinity stress while xylem grown under salinity stress especially high level of salinity .Additionally. There were changed in xylem creation and construction in stressed plants. It is concluded that the variety Super Marconi (Sp) is more tolerant to salinity compared to the variety Marconi (M). Hence, they have a significant role to play in agriculture, food, and economy.


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Effect of salinity on biochimical and anatomical characteristics of sweet pepper (Capsicum annuum L.)

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