From: Improving salt tolerance in potato through overexpression of AtHKT1 gene
Weight (g) | Groupa | NaCl concentration (mmol L−1) | |||
---|---|---|---|---|---|
0 | 50 | 100 | 150 | ||
Root fresh weight | CK | 18.4 ± 0.5 bb | 12.7 ± 0.7 c | 8.8 ± 0.6 d | 3.8 ± 0.5 e |
Transg. | 23.1 ± 1.3 a | 19.1 ± 0.4 b | 15.9 ± 0.5 bc | 13.7 ± 0.4 c | |
Root dry weight | CK | 2.7 ± 0.1 c | 2.2 ± 0.1 d | 1.5 ± 0.0 e | 0.5 ± 0.0 f |
Transg. | 3.7 ± 0.1 a | 3.1 ± 0.0 b | 2.6 ± 0.0 c | 2.1 ± 0.0 d | |
Shoot fresh weight | CK | 184.3 ± 3.9 b | 157.3 ± 0.8 c | 49.7 ± 1.3 e | 30.7 ± 1.4 f |
Transg. | 208.5 ± 5.0 a | 215.6 ± 5.9 a | 160.9 ± 2.3 c | 128.0 ± 3.5 d | |
Shoot dry weight | CK | 46.0 ± 0.7 b | 31.6 ± 0.7 c | 15.3 ± 0.7 d | 8.2 ± 0.2 e |
Transg. | 51.4 ± 0.5 a | 52.6 ± 0.4 a | 43.6 ± 0.2 b | 33.8 ± 1.0 c |