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Pak. J. Bot., 44: 7-13, Special Issue March 2012.

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EFFECT OF SALINITY ON PHYSIOLOGICAL AND BIOCHEMICAL CHARACTERISTICS OF DIFFERENT VARIETIES OF RICE

MUHAMMAD JAMIL^1*, SAMINA BASHIR¹, SOMA ANWAR¹, SARA BIBI¹, ASIA BANGASH¹, FARMAN ULLAH¹ AND EUI SHIK RHA²

Abstract: Seeds of three different varieties (Shaheen Basmati, Basmati-385 and NIAB-IR 9) of rice were exposed to increasing concentrations (0, 50, 100 and 150mM) of NaCl to investigate the effect of  salinity on seed germination and seedling growth, ion content, photosynthetic pigments and total protein content . There was a regular decrease in seed germination and seedling growth raised in Petri dishes for ten days with increasing salt concentration. Highest germination was observed in NIAB-IR 9 and Shaheen Basmati as compared to Basmati-385. However, Basmati-385 showed better performance at seedling growth than NIAB-IR 9 and Shaheen Basmati. Plants grown in sand culture under salt stress rapidly accumulated sodium (Na) ion in salt-stressed tissues while potassium (K) and calcium (Ca) ions were quickly decreased.  Basmati-385 accumulated excessive Na and decreases more K as compared to other varieties. However, leakage of Ca was more pronounced in Shaheen Basmati than others. Chlorophyll (Chl a), Chlorophyll b (Chl b) and total carotenoid content in salt stressed plants were significantly decreased depending on NaCl concentration. Salt stress affected Chl a more than Chl b. Chl a was more disrupted by salinity in Basmati-385 than others. A marked reduction in the protein content of the rice plants under stress was observed with increasing salt concentrations. The effect was more prominent in Shaheen Basmati as compared to Basmati-385 and NIAB-IR 9. It was concluded on the basis of physiological and biochemical characteristics that Shaheen Basmati is more sensitive to salt stress as compared to Basmati-385 and NIAB-IR 9.

¹Deparment of Biotechnology and Genetic Engineering,

Kohat University of Science and Technology (KUST), Kohat 26000, Pakistan

²Department of Well–being, College of Agriculture & Life Sciences, Sunchon National University,

Suncheon 540-742, Republic of Korea

Corresponding author: E-mails: m.jamil@kohat.edu.pk, euishik@sunchon.ac.kr