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Ascorbic Acid (Asa) Improves Salinity Tolerance In Wheat (Triticum Aestivum L.) By Modulating Growth And Physiological Attributes, Hasnain Ishaq, Muhammad Nawaz, Muhammad Azeem, Mehwish Mehwish, Muhammad Bedar Bekhat Naseem
Ascorbic Acid (Asa) Improves Salinity Tolerance In Wheat (Triticum Aestivum L.) By Modulating Growth And Physiological Attributes, Hasnain Ishaq, Muhammad Nawaz, Muhammad Azeem, Mehwish Mehwish, Muhammad Bedar Bekhat Naseem
Journal of Bioresource Management
Wheat (Triticum aestivum L.) is one of the most important staple foods. High concentration of sodium chloride severely affects plants in general and wheat in specific. In this study the ameliorative effects of ascorbic acid (AsA) against sodium chloride stress were investigated in two commercial wheat cultivars (Galaxy 2013 and Akbar 2019). Experiments were conducted in three replicates. Two levels of salt (0, 150 mM) along with exogenous application of ascorbic acid (0, 30 mM, 60 mM) were applied at three leaves seedling stage. At the establishment of treatments, data regarding physiological, biochemical and yield attributes were …