The effect of salinity on proline and carbohydrate contenets in three bread wheat genotypes (Triticum aestivum L.) in vegetative growth stage in hydroponic cultures

This study was carried out in 2009-2011, in the laboratories of science faculty - Tishreen University. The seeds of three genotypes: Sham8, Sakha8,AUS 29639 of bread wheat were planted in hydroponic cultures irrigated with Hoagland liquid in a growth chamber to compare the effect of three salt concentrations (0, 100,200 mm of NaCl) on proline and carbohydrate contents in three growth stages 21, 28, 35 of the experiment. There was an increase of proline and carbohydrate contents in all cultivars with increased salinity during the three growth stages of plants. Proline contents increased in Sham8 with low rates compare with Sakha8, AUS 29639. It increased in Sakha8 with the increase of salinity which reached 348% in the third growth stage in concentration 200 mm NaCl, while Proline concentration reached the highest value in AUS 29639 (524%). The carbohydrate content reached the highest value in Sakha8 in NaCl concentration 200 in the first growth stage (238070%) compared with the control, and (204.34%) in third stage in NaCl concentration 200mM compare with the control. The results of the study indicate the superiority of Sakha8, AUS 29639 in salt tolerance through accumulating suitable rates of proline and carbohydrates. AUS 29639 was more resistant to salt stress than Sakha8. We may use these results later in other physiological and genetical studies.

The Effect of Processing in Green Peas on Antioxidants

The changes in green peas, processed by using freezing and bleaching were compared with their chemical composition (moisture, ash, sugar, fat). Effect of freezing and bleaching processes of green peas on the ascorbic acid, total phenolic compounds,and antioxidant activity were investigated. Significant changes were occurred between fresh and processed peas with regard to their content of ascorbic acid, total phenols, and antioxidant activity as measured by DPPH. Vitamin C content reduced to 65% in frozen peas and to16% in bleaching peas. The decreased in total phenols was less, being 150mg/100g fw in fresh peas reduced to 140 mg/100g fw in bleaching peas, and reached 120mg /100g fw in freeze peas. These changes have been reflected significantly (P<0.05) in antioxidant activities. Storage of green peas, frozen or boiled peas, for 8 weeks, resulted in significant loss in vit C, antioxidant activity(P<0.05).