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SALT‐INDUCED LOSS OF POTASSIUM FROM PLANT ROOTS
Author(s) -
NASSERY H.
Publication year - 1979
Publication title -
new phytologist
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 3.742
H-Index - 244
eISSN - 1469-8137
pISSN - 0028-646X
DOI - 10.1111/j.1469-8137.1979.tb00722.x
Subject(s) - mannitol , potassium , salt (chemistry) , chemistry , sodium , botany , horticulture , biochemistry , biology , organic chemistry
S ummary The loss of K + from excised barley, wheat, chick pea and bean roots was measured in the absence or presence of different concentrations of NaCl and mannitol. In the presence of 50 mM Ca 2+ , the threshhold NaCl concentration for induction of K + loss was 160 mM for barley, wheat and chick pea and 140 mm for bean. Mannitol iso‐osmotic to 160 mM NaCl did not induce K + loss from barley, wheat or chick pea roots indicating that the induction of K + loss was a salt‐induced and not an osmotic injury. The preventive effect of various concentrations of CaCl 2 and MgCl 2 on salt‐induced K + loss indicated that the protective effect of Ca 2+ was specific. Although 50 mM Ca 8+ was sufficient, concentrations up to 40 mM may be more effective. The measurement of salt‐induced K + loss appears to be a quick and reliable method of estimating the degree of salt resistance in plants.