Ascorbic Acid (Asa) improves Salinity Tolerance in Wheat (Triticum Aestivum L.) by Modulating Growth and Physiological Attributes

Wheat (Triticum aestivum L.) is one of the most important staple foods. High concentration of sodium chloride severely affects plants in general and wheat in specific. In this study the ameliorative effects of ascorbic acid (AsA) against sodium chloride stress were investigated in two commercial wheat cultivars (Galaxy 2013 and Akbar 2019). Experiments were conducted in three replicates. Two levels of salt (0, 150 mM) along with exogenous application of ascorbic acid (0, 30 mM, 60 mM) were applied at three leaves seedling stage. At the establishment of treatments, data regarding physiological, biochemical and yield attributes were recorded and subjected to statistical analysis. The application of AsA significantly (p≤0.05) improved growth, yield and key physiological attributes in tested wheat varieties under salinity stress. Overall wheat genotype Akbar 2019 showed better growth under salt stress. It is concluded from this study that AsA may be used to mitigate salinity effects in wheat.