Effect of NaCl and sodium azide on physiological and enzyme traits of strawberry In vitro

Abstract

The experiment examined the effects of NaCl (0, 2.5, 5 and 10 g l^-1) and sodium azide (0, 0.25 and 0.5 mM) on several traits of strawberry plants in vitro. The results showed that increasing NaCl on average increased the proline and carbohydrate accumulation and the activity of peroxidase and catalase enzymes. However, chlorophyll decreased with salt increasing levels. As for the effect of sodium azide an average, it is found that increasing sodium azide concentration at 0.25 and 0.5 mM led to an increase in carbohydrate accumulation while decreasing in proline and chlorophyll accumulation and the activity of catalase enzyme compared with 0 mM sodium azide. Peroxidase activity increased compared with non- mutagenesis treatment (0 mM sodium azide). The interaction between NaCl and Sodium azide, was significant for all studied traits.