By: Abdalamir Rahim Ebed¹ and Khayon Ali Mohsin²

1. Faculty of Agriculture, University of Basrah, Iraq

2. Palm Research center, University of Basrah, Iraq

Abstract

This study was conducted in the laboratories of the Palm Research Center of the University of Basrah. The study studied the effect of different concentrations of seawater (0, 10, 20, 30, and 40%) and different concentrations of Salicylic acid (0, 50, and 100 mg / L) (MS) with a concentration of 4.6 g / l to add some amino acids and some vitamins and use of NAA at a concentration of 10 mg / L and  2,4.D at a concentration of 20 mg / L. The results of the study showed that increased seawater in the medium increased In the concentration of amino acid proline and phenols and significantly reduced In the total carbohydrate either increased the concentration of salicylic acid has led to a significant increase in total carbohydrates and phenols and significantly reduced in the amino acid proline. As for the effect of seawater on the actual antioxidant enzymes, the results of the present study showed that its increased concentration in the medium resulted in a significant increase in the effectiveness of SOD, CAT, and APX enzymes and significantly reduced the effect of enzymes (PO and GR) salicylic acid increased in the medium to a significant increase in all enzymes studied.  

Download PDF