Figure 5 | Scientific Reports

Figure 5

From: Identification of novel source of salt tolerance in local bread wheat germplasm using morpho-physiological and biochemical attributes

Figure 5

Soluble proteins, amino acids, proline, total carbohydrates, starch and soluble sugars of selected salt tolerant and sensitive wheat cultivars at adult stage when plants of each cultivar were subjected to 0 or 150 mM NaCl salinity stress. Means are presented on primary vertical axis, while percent increase/decrease value is presented on secondary vertical axis.

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