Volume 7 | Issue -2
Volume 7 | Issue -2
Volume 7 | Issue -2
Volume 7 | Issue -2
Volume 7 | Issue -2
Treatment of etiolated maize leaf segments with 0-300 mM NaCl during greening decreased the osmotic potential of leaf sap significantly. Na+ content of the leaf tissue increased significantly on supplying different concentrations of salt. Relative water content of the leaf tissue was marginally affected by the supply of NaCl.