Effect of salinity on seed germination , growth and organic compounds of mungbean plant Vigna radiata ( L.) Wilczek .

Laboratory experiment in Petri dishes was carried out to investigate the effect of different salt concentration levels ( 0 , 50 , 100 , 150 and 200 ) mMol / L of sodium chloride on the seeds germination and growth of mung bean plant . The results of the study showed that , the increase in salinity concentration caused a decrease in seeds germination percentages (%97 , %96 , %95 and %82) respectively as compared with germination percentage (%100) with a control treatment ; the stem lengths , fresh and dry matter weights decreased as a result of the increase of salinity at all the treatments when salinity level increased . Another experiment in plastic pots was adapted to study the effect of the salinity at the same concentration levels on the carbohydrates , proteins and proline concentrations . The results showed that the increase of salinity caused a decrease in the carbohydrate content , whereas the high content (33) μg / gm of carbohydrates was observed with the control treatment , whereas the low content of carbohydrates (15) μg / gm found with the salt treatment (200) mMol / L . The effect of salinity on the proteins and proline occurred at the inverse of carbohydrates , it caused a gradual increase on their contents , and the high contents (141 and 14) μg / gm respectively were observed at the salt treatment (200) mMol / L . A significant differences on the contents of proteins and proline between the salt treatments were found .