EFFECT OF SALINITY ON GERMINATION, GROWTH AND OSMOPROTECTANTS IN DILL PLANTS Anethum graveolens

In recent decades, the world has experienced a return to the traditional way of life, which is characterized by an increase in searching for nutraceuticals and functional food in natural resources. Among these traditions, it is the use of aromatic and medicinal plants for multiple and varied purposes such as food and healing. Dill (Anethum graveolens L.) is an aromatic and medicinal plant that is widely known around the world for its beneficial effects. It is used as an appetizer, galactagogue, anti-inflammatory, calming, antispasmodic, diuretic, and for stomach problems, digestive disorders and also as a culinary herb to flavor dishes. In this study, we examined the effect of four NaCl concentrations (0, 50, 100, and 200 mM) on germination, growth parameters, and some osmo protectants of dill plants. Our results suggested that salinity significantly affected all analyzed parameters. An increase in exogenous NaCl treatment caused a reduction in chlorophyll content, germination, root and shoot length, fresh and dry weight of root and shoot. However, proline and glucose contents significantly increased with the salt application. The results found show that salt stress has a depressive effect on all morphological, physiological and biochemical parameters of dill plants. Indeed, the germination rate and the contents of chlorophyll a, chlorophyll b and chlorophyll a + b are very sensitive parameters, which represent indicators of the degree of tolerance of dill. However, the accumulation of proline and glucose in the leaves of dill plants treated with high levels of NaCl could be involved in the mechanism of osmotic adjustment.