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Abstract
High salinity level of NaCl and CaCl2 (4000 mg/L) markedly increased whereas the low levels and its combination decreased electrolyte leakage percentage (E.L. %) in sweet pepper leaves as compared to the unstressed plants. In addition, application of all selected bio-regulators used at both applied levels, in most cases, alleviated the harmful effect of salinity on E.L. % especially ascorbic acid at 50 mg/L.
 Relative water content (RWC) and photosynthetic pigments were significantly increased thereafter decreased as salinity levels increased. In addition, CaCl2 at low level caused a great increase in RWC % followed by NaCl+CaCl2 and NaCl (2000 mg/L). While, pre-soaking seeds in both levels of the applied bio-stimulants caused a significant increase in RWC % and the photosynthetic pigments concentrations . In addition, AsA at 50 mg/L or SA at 75 mg/L was more effective in this respect as compared to the untreated plants.
 Ascorbic acid, proline, total phenols as well as total soluble carbohydrates concentrations in sweet pepper shoot were increased with increasing salinity levels from 2000 to 4000 mg/L of all salinity types. In addition, NaCl led to a great increase followed by NaCl+CaCl2 and CaCl2 as compared to the unstressed plants. In addition, pre-soaking seeds in SA, AsA, tocopherol and yeast extract at both levels increased ascorbic acid, proline, total phenols as well as total soluble carbohydrates concentrations under saline conditions. Moreover, AsA at 50 mg/L or SA at 75 mg/L was more effective in this respect as compared with the other treatments
Highlights
INTRODUCTIONSweet pepper (Capsicum annuum L.) is among the most important crops for the world human nutrition and its fruits have a good nutritional value in respect to antioxidant compounds, such as vitamin C and carotenoids (Navarro et al, 2006)
Sweet pepper (Capsicum annuum L.) is among the most important crops for the world human nutrition and its fruits have a good nutritional value in respect to antioxidant compounds, such as vitamin C and carotenoids (Navarro et al, 2006).It is a moderately-sensitive to salt stress (Lycoskoufis et al, 2005)
Data presented in Table (4) revealed that high salinity level of NaCl and CaCl2 (4000 mg/L) markedly increased electrolyte leakage percentage (E.L. %) in sweet pepper leaves
Summary
Sweet pepper (Capsicum annuum L.) is among the most important crops for the world human nutrition and its fruits have a good nutritional value in respect to antioxidant compounds, such as vitamin C and carotenoids (Navarro et al, 2006). It is a moderately-sensitive to salt stress (Lycoskoufis et al, 2005). The effect of salinity on plant caused various physiological and biological changes in plants It damaged photosynthetic components, i.e. lipid peroxidation (Winston, 1990) and injuries to plant metabolism (Meneguzzo and Navarilzzo, 1999) and/or water deficit, ion uptake, salt-specific damages (Cumming and Elliot, 1991) and oxidative stress in plants (Xiong et al, 2002). It was intended to investigate effects of pre-soaking seeds in some materials such as vitamins (ascorbic acid and α-tocopherol), bio-regulator (salicylic acid) and Yeast extract to alleviate the harmful effects of such salinity types
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