Abstract
The salt tolerance of two cultivars of mung bean (Vigna radiata (L.) Wilczek), AuMg 588 and Mg 6601, was assessed at germination and at the seedling stage. Increasing salt concentration significantly reduced the percentage germination, fresh and dry weights, protein and carbohydrate contents of all plant parts, leaf area, shoot and root lengths, shoot/ root ratio, chlorophylls a, and b, and total chlorophyll in both the cultivars. At high salinities, cv AuMg 588 had greater fresh and dry weights of all plant parts, than cv Mg 6601, but the latter had greater chlorophyll a, and b, and total chlorophyll contents than cv AuMg 588. Cultivars did not differ significantly in other characters measured.Vigna radiata is very sensitive to salt.
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Ashraf, M., Rasul, E. Salt tolerance of mung bean (Vigna radiata (L.) Wilczek) at two growth stages. Plant Soil 110, 63–67 (1988). https://doi.org/10.1007/BF02143540
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DOI: https://doi.org/10.1007/BF02143540