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Disturbances in Water Uptakes, Growth and Physiological Attributes of Chili (Capsicum annumL.) by Na SO Salinity

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Disturbances in Water Uptakes, Growth and Physiological Attributes of Chili (Capsicum annumL.) by Na SO Salinity
International Journal of Water Resources and Arid Environments 2(1): 31-35, 2012
ISSN 2079-7079
© PSIPW, 2012

Disturbances in Water Uptakes, Growth and
Physiological Attributes of Chili (Capsicum annumL.) by Na2SO4 Salinity
Sundas Zahoor, Hafza Abira Najam, Ummah Romana,
Fatima Asghar Diyyal and Aqsa Nasir
University of Gujrat, Gujrat, Pakistan
Abstract: The present research was carried out to evaluate response of chili plants to sodium sulphate (Na 2So 4) salinity. There were three levels of Na2SO4 including control i.e. 0, 30and 60ppm. Experiment was laid down in completely randomized design (CRD) with three replicates. The result showed that the plants have no treatment of salinity were better in growth due to proper uptake of water. Control plants were better in growth, water and physiological related attributes. The root growth is decreased as the quantity of Na2SO4 was increased and the shoot growth increased by increase in quantity of Na2SO4. Sodium sulphate was insignificantly affected on plant growth, osmotic potential and physiological attributes of chili.
Key words: Chilies

Sodium Sulphate (Na2SO4)

Water uptake

INTRODUCTION

Growth

Physiology

Nutrient disproportion in the plant caused by nutrient uptake or transport to the shoot leading to ion defoliation [8]. Sodium sulphate is also known as disodium sulphate [9]. Its production occur as a result of crystalline evaporate deposits or sodium sulphate bearing brines and as a consequence of chemical assembling process such as ascorbic acid, boric acid, cellulose, chromium chemicals and silica pigments [10]. It was observed that the sodium sulphate hardly affected root and shoot weight of pepper [11].
Thus, the main aims of this experiment were to find the effect of sodium sulphate on growth, water related parameters and physiological attributes of chili.

Vegetables are imperative origin of proteins, minerals and vitamins. Chilies accepted as vegetables
and


References: Akintoye, H.A., A. Kintomo and A.A. Adekunle, 2009 Bosland, P.W. and E.J. Vostava, 2000. Peppers: vegetable and spice capsicum Intl. J. Water Resources & Arid Environ., 2(1): 31-35, 2012 Christopher, T 4. Juniper, S. and L.K. Abbott, 1993. Vesiculararbuscularmycorrhiza and soil salinity. Mycorrhiza, 4: 45-57. 6. Lee, Y., L.R. Howard and B.B. Villalon, 1995. 7. Lee, Y., L.R. Howard and B.B. Villalon, 1995. 8. Khan, M.A., I.A. Ungar and A.M. Showalter, 2005. 9. Marschner, H., 1995. Mineral nutrition of higher plants, 2 edn 11. Ramos, J., M.J. Lopez and M. Benlloch, 2004. 12. Parida, A.K. and A.B. Das, 2005. Salt tolerance and salinity effects on plants: a review 13. Sadat-Noori, S.A., S. Mottaghi and O. Lotfifar, 2008. 14. Singh, K.N., D.K. Sharma and R.K. Chiller, 1988. 15. Viloria, D.E. Z.A., D.E.R. Arteaga and L.D. Torrealba, 2002
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