Vol. 11, Issue 7 (2022)

Author(s):
Harsh B Purohit, HP Gajera, DD Savaliya and Darshna G Hirpara

Abstract:
An experiment comprised of ten different groundnut varieties (V₁=GG-4, V₂=GG-5, V₃=GG-6, V₄=GAUG-10, V₅=GG-11, V₆=GG-13, V₇=GG-20, V₈=GJG-22, V₉=GJG-31, V₁₀=GJG-32) and six levels (T₀=Distilled water or <2 EC, T₁=2 EC, T₂=4 EC, T₃=6 EC, T₄=8 EC, T₅=10 EC) of salinity stress treatments for changes in physiological parameters (germination percentage, relative water content, salt tolerance index-STI) and biochemical parameters (chlorophyll content, free proline content, glycine betaine content and lipid peroxidation) during in vitro germination. The physiological parameters were decreased under salinity stress condition particularly in susceptible variety (GG-4). Salinity stress influences biochemical parameters like free proline, glycine betaine and lipid peroxidation. Proline and glycine betaine content is increased and lipid peroxidation decreased in salinity tolerant varieties compared to susceptible varieties under salinity stress. SDS-PAGE protein profiling showed that banding pattern of protein under 10 EC salinity stress different from other treatment condition. Among ten groundnut variety, GJG-31 was found to be the most salinity tolerant and GG-4 was found to be susceptible salt tolerance index (STI). The STI was found to be highly positively correlated with chlorophyll content followed by glycine betaine and free proline as biochemical markers and lipid peroxidation was negatively correlated to STI.