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The present work was conducted to lower and alleviate the saline injury by using natural products in garlic extract application on growth, metabolites, protein pattern and esterase enzyme of wheat plants. This study was conducted that wheat plant cv. Gimiza 11 response to osmotic stress effects and in general showed a variable response between different organs. The aerial parts of plants not only alleviated salinity injury but activated the fresh and dry matter productions. In root these parameters decreased as increasing salinity stress. Length of the shoots, roots and spikes run parallel with the previous results. Photosynthetic pigment enhanced markedly the increasing osmotic stress levels. The effect of garlic was reflected on the accumulation of soluble sugar and soluble protein in both roots and spikes, and a reduction of Na+ and an increase in K+ under garlic treatments were recorded. In the present study, staining intensity of protein bands of wheat plant was decreased as osmotic stress increased but the number of bands was increased up to -0.9 MPa, after that level a slight decrease was recorded (for control induction, 12 bands, -0.3 MPa, 16 bands, -0.6 MPa 14 bands, -0.9 14 bands, -1.2 MPa 11 bands and final 11 bands for -1.5 MPa). Induction protein bands for control plus garlic were 12 bands, for -0.3 MPa OSL plus garlic were 13 bands, for -0.6 MPa OSL plus garlic were 12 bands, for -0.9 MPa OSL plus garlic were 12 bands, for -1.2 MPa OSL were 8 bands and finally for -1.5 MPa OSL plus garlic were 9 bands. Electrophoresis studies of esterase showed wide variations in their intensities and densities among all treatments. There were 6 isozymes forms of esterase under OSL and with garlic but intensity was different. It seems that garlic extract was able to enhance the tolerance of the wheat plant to osmotic stress.

american journal of plant sciences

Growth, Metabolites, Protein Profile and Esterase Enzyme of Wheat Grown under Osmotic Stress with Exogenous Application of &amp;lt;i&amp;gt;Allium sativum&amp;lt;/i&amp;gt;