Ascorbic Acid (Asa) improves Salinity Tolerance in Wheat (Triticum Aestivum L.) by Modulating Growth and Physiological Attributes.

Wheat (Triticum aestivum L.) is one of the most important staple foods. High concentration sodium chloride severely affects plants in general and wheat specific. In this study ameliorative effects ascorbic acid (AsA) against stress were investigated two commercial cultivars (Galaxy 2013 Akbar 2019). Experiments conducted three replicates. Two levels salt (0, 150 mM) along with exogenous application 30 mM, 60 applied at leaves seedling stage. At establishment treatments, data regarding physiological, biochemical yield attributes recorded subjected to statistical analysis. The AsA significantly (p≤0.05) improved growth, key physiological tested varieties under salinity stress. Overall genotype 2019 showed better growth It concluded from that may be used mitigate wheat.