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Journal of Biological Sciences
Year: 2014  |  Volume: 14  |  Issue: 5  |  Page No.: 370 - 375

Effect of Salt Stress on α-amylase Activity, Sugars Mobilization and Osmotic Potential of Phaseolus vulgaris L. Seeds Var. ‘Cocorose’ and ‘Djadida’ During Germination

Ahmed Adda, Zineb Regagba, Ahmed Latigui and Othmane Merah    

Abstract: The influence of different treatments of NaCl (0, 50, 100, 150 and 200 mM) on water uptake, α-amylase activity, total soluble sugars, germinationand root length of two bean (Phaseolus vulgaris L.) cultivars (Cocorose, Djadida) were studied during germination. Increase in NaCl stress reduced moderately seed’s water uptake. The effect of salinity on α-amylase activity depends on the concentration of NaCl. This activity increased with time (48 and 72 h) at lower stress salinity (50 and 100 mM NaCl) and decreased when salt concentration reached 150 mM. However, soluble sugars content augmented significantly inducing therefore, a significant decrease in the osmotic potential of bean seeds during germination. Nevertheless, lower concentrations of NaCl (50 and 100 mM) did not affect the rate of seed germination. In contrast, this trait was significantly reduced at 150 and 200 mM NaCl. Radicle length growth was the most affected parameter by salinity treatment. These results suggest that for both treatment of 50 and 100 mM NaCl, seed germination was not affected by salinity and the α-amylase activity was increased. At 150 and 200 mM NaCl these traits were markedly affected. Moreover, increasing concentrations of NaCl in the medium was accompanied by an increase of the soluble sugar contents in bean seeds which lead to decrease their osmotic potential.

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