Effect of salinity on antioxidant enzymes in wheat

The effect of salinity on antioxidant metabolites and antioxidant enzymes activity was studied in two wheat (Triticum aestivum L.) genotypes GW-322 (salt susceptible) and Raj-3077 (salt tolerant) grown for 10 days under the influence of 100 mM salinity. Seeds were primed with 50 ppm ascorbic acid, 50 ppm gibberellic acid and 100 ppm salicylic acid for 4 h followed by germination in 100 mM of sodium chloride. Contents of proline, ascorbic acid and activities of catalase and superoxide dismutase were examined in the seedlings at the end of experiment. Salinity increased the proline content, catalase and superoxide dismutase activity and decreased the ascorbic acid content. Deleterious effect of salinity was counteracted by ascorbic acid, gibberellic acid and salicylic acid.