Comparative studies on biochemical, antioxidants and yield characters on salt-resistant and salt-sensitive pea genotypes
DOI:
https://doi.org/10.53992/njns.v10i1.246Keywords:
Pea, Genotype, Biochemical, Antioxidants and YieldAbstract
Salinity is a vibrant environmental dynamic that has a detrimental impact on crop productivity. This experiment was initiated to compare the biochemical, antioxidant, and yield attributes of salt-resistant and sensitive pea (Pisum sativum L.) genotypes under saline environments. Four pea genotypes were cultivated in a two-factorial pot experiment based on completely randomized design and exposed to four distinct levels of salinity; control, 2.5, 5.0, 7.0, and 10 dS m-1 NaCl, MgSO4, CaCl2, and Na2SO4 in order to study the salt sensitivity of pea. The findings demonstrated that under salt stress, pea production and growth decreased. With applied salt stress, both genotypes displayed notable genetic variation. In terms of biochemical, antioxidant, and yield attributes, the salt-tolerant genotype of pea namely samrena zard unmistakably demonstrated the best results in comparison to the rest of the tested genotypes. The following enzymatic, biochemical, and yield-related traits of the tested pea genotypes showed a substantial difference: two genotypes were found and exposed to salt stress: one was salt-sensitive (ambasidar) and the other was salt-tolerant (samrena zard).
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