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Greenhouse pot experiments were conducted to investigate the effect of salinity stress on survival percentage and physiological parameters in three varieties of Pistacia vera L.; including ‘Sarakhs’, ‘Badami’ and ‘Akbari’. To impose salinity stress, the plants were watered with NaCl solution (250 mM). The physiological characters were investigated at 3 rd , 6 th  and 9 th  days of salinity induction. Based on our results, Badami showed a greater survival percentage among the other varieties. The highest level of proline, soluble sugar, anthocyanin and glycine-betaine contents and the lowest amount of H 2 O 2  and MDA were also detected in Badami. Large quantities of H 2 O 2 , MDA and phenolic compounds were detected in Sarakhs. The highest level of superoxide dismutase (SOD) and catalase (CAT) activity was detected in Badami, while the highest activity of polyphenol oxidase (PPO) was seen in Sarakhs. All physiological characters increased during 3 rd  to 9 th  days of salinity induction, except CAT and SOD. In conclusion, Badami was more tolerant to salinity stress in comparison with other varieties due to it’s high capacity for osmotic adjustment and antioxidant protection. The physiological parameters including proline and H 2 O 2  contents, besides the activity of CAT can be used as biochemical markers for identification of tolerant varieties of Pistacia vera.

The effect of salinity stress on survival percentage and physiological characteristics in three varieties of pistachio (Pistacia vera)