Legume Research

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Legume Research, volume 43 issue 5 (october 2020) : 634-640

Biochemical performance and protein profile of sensitive and tolerant varieties of chickpea under salinity

Rajnish Kumar, Swati Shahi, Malvika Srivastava
1Plant Physiology and Biochemistry Laboratory, Department of Botany, Deen Dayal Upadhyay Gorakhpur University, Gorakhpur-273 009, Uttar Pradesh, India.
  • Submitted05-06-2018|

  • Accepted26-07-2018|

  • First Online 20-09-2018|

  • doi 10.18805/LR-4045

Cite article:- Kumar Rajnish, Shahi Swati, Srivastava Malvika (2018). Biochemical performance and protein profile of sensitive and tolerant varieties of chickpea under salinity. Legume Research. 43(5): 634-640. doi: 10.18805/LR-4045.
Chickpea varieties (BG-256 and CSG-8962) were subjected to salt stress (50mM, 100mM and 150mM of NaCl) in a pot experiment. Untreated plants served as control. Plants were analyzed from 20 DAS up to 60 DAS at ten-day interval. Salt stress significantly reduced growth parameters like biomass, net assimilation rate, relative water content and biochemical parameters viz., total nitrogen and protein content of both the varieties. However, decrement was more pronounced in sensitive (BG-256) than in tolerant (CSG-8962) variety. Proline content increased with increase in salt exposure in both the varieties. SDS-PAGE of the protein reveal large amount of protein degradation in plants treated with high concentration of salt.
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