ARCHIVES
VOL. 10, ISSUE 12 (2025)
Sargassum latifolium L. water extract as a bio-stimulant for wheat seedling growth and salt stress tolerance
Authors
Olfat M A Salem, Samira A Awad, Abeer A Mohsen, Intidhar M Abbes, Alawia Elmashay
Abstract
The objective of this investigation is to
examine the effect of S. latifolium extract on the seedling
growth of wheat. The treatments included two experiments: the first one was
that seeds were soaked in the extracts (0.5% and 1%) for 3 h before sowing, and
the morphological parameters were measured, which illustrated that the soaking
of seed not sufficient to give good effect on the plant; the second experiment
included using of extracts (0.5% and 1%) as a foliar spray weekly for 4 weeks
on control plants and plants growing under salinity stress (two concentrations
of NaCl, 100 mM, 200 mM). Spraying the plant with 0.5% and 1% Sargassum
concentration significantly increased the growth parameters (fresh, dry weight,
root and shoot length). The two extract concentrations increase the growth
parameters (root fresh and dry weight, shoot fresh weight also the shoot
length), the concentration. 0.5% helps the plant to tolerate the effect of
salinity and causes an increase in shoot length from 25.4 cm recorded in plants
under salinity stress (100 mM NaCl) to 30.35 cm. The extracts also increasing
the concentration of Chlorophyll a and b. The low concentration (0.5%) was more
suitable for the Wheat plant than the 1.0% concentration, which also helped the
plant mitigate the harmful effects of salt. The appropriate Sargassum concentration
used to enhance growth and tolerate the effects of different stresses varies
depending on the type of plant.
Download
Pages:24-27
How to cite this article:
Olfat M A Salem, Samira A Awad, Abeer A Mohsen, Intidhar M Abbes, Alawia Elmashay "<i>Sargassum</i> <i>latifolium </i>L. water extract as a bio-stimulant for wheat seedling growth and salt stress tolerance". International Journal of Botany Studies, Vol 10, Issue 12, 2025, Pages 24-27
Download Author Certificate
Please enter the email address corresponding to this article submission to download your certificate.