تأثير النقع بمضادات الأكسدة في تحمل ملوحة ماء الري لنبات الباقلاء Vicia faba L.

Abstract

Beans, Vicia faba L., belong to the Leguminaceae family and have great economic importance, as these plants are used to fix nitrogen in the soil. They are also used for daily food. The phenotypic composition of the plant is directly affected by salt stress. It leads to a noticeable decrease in plant growth and metabolic processes. Non-enzymatic antioxidants (proline, glutathione, vitamin E and vitamin C) were used to mitigate the negative effects caused by salt stress on plants. The tolerance of bean plants to different concentrations of NaCl (0, 2.5, 5.0) g.L^-1 was studied, and the role of soaking in non-enzymatic antioxidants at a concentration of 225 mg to reduce the harmful effects of salinity in the germination stage. Randomized complete blocks (RCBD) were followed, with five groups, each group having three replicates. Salinity led to a decrease in the germination rate, germination rate, and shoot and root length.