the effect of water stress on the variations of soluble sugars, starch and proteins in 1vo different cultivars of chickpea (cicer arietinum l.)

in this research, the effect of water stress on the soluble sugars, starch and proteins content of two different cultivars (kaka and jam) of chickpea (cicer arietinum) was studied. the results showed that the soluble sugars increased while starch decreased during the stress in shoot and root of both cultivars. increasing of soluble sugars and decreasing of starch hall a positive correlation with water stress. variations of soluble sugars in two cultivars were significant, but its amount was higher in kaka than in jam. variations of starch in tow cultivars were significant too, but its amount were higher in jam than in kaka, this may suggests that kaka is more tolerant to water stress than jam. consideration of the electrophorogram of proteins showed the changes of protein bands under drought stress.