Effect of Salinity on Seed Germination and Growth of Squash (Cucurbita pepo L.) Seedlings PDF

Keywords

amylase, carbohydrates, seed germination

Abstract

Effects of six salinity levels on seed germination, length, fresh and dry weights, carbohydrate contents and a-amylase activity of squash seedlings were studied. Salinity progressively decreased the percentage of germination. The length, and the fresh and dry weights of root and shoot increased as the salinity level increased up to 8 m mhos/cm EC, indicating that squash can tolerate quite a high level of salinity at seedling stage. The soluble and insoluble carbohydrate contents and a-amylase activity were also affected by salinity.