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Background: Salinity challenges legume production worldwide. To maintain the overall legume production, seed halopriming has been adopted as a cost-effective, farmer friendly technique, minimizing noxious effects of NaCl on plant growth.Methods: Nonprimed and haloprimed seeds were grown under different NaCl concentrations and harvested after 21 days. NaCl-induced alterations on physio-biochemical attributes and DNA damage were studied. Result: NaCl exposure in nonprimed seedlings exhibited growth inhibition, depletion in water contents, increased accumulation of H2O2, MDA and proline causing DNA damage. Conversely, in primed seedlings, these toxic effects were altered and extent of DNA damage reduced. Decreased catalase activity in nonprimed seedlings failed to detoxify the ROS generated under salinity inducing DNA damage whereas in NaCl-treated haloprimed seedlings, improved catalase activity helped to overcome such adversities favouring improved growth of all tested legume varieties.

Halopriming Imparts Salt Tolerance by Reducing Oxidative, Osmotic Stress and DNA Damage in Five Different Legume Varieties