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Antioxidative response of mungbean (Vigna radiata L.) to salt stress



Antioxidative response of mungbean (Vigna radiata L.) to salt stress



Legume Research 30(1): 57-60



The effect of salt stress (NaCl) on growth, specific activity of catalase and peroxidase and accumulation of proline and Na+ and K+ content in leaves from mung bean were examined. The plant dry weight decreased with higher concentrations of the salt. The various growth stages revealed an increase in the activity of catalase and peroxidase activity with the increasing intensity of salt stress from 50 to 200 mM NaCl.

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