Salinity-induced changes in two cultivars of Vigna radiata: responses of antioxidative and proline metabolism

By K. Sumithra, P. Jutur, B. Carmel, A. R. Reddy. Plant growth regulation (Print), 2006

157 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/8a30cf0327ab26bac20e6042c364a29cdb3d1fac

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Citations in the corpus

Phytohormones Regulate Accumulation of Osmolytes Under Abiotic Stress (2019, background): “Many studies suggested that salt stress modulates the enzymes responsible in biosynthesis of proline and GB [57] and their increased concentration is correlated with increased stress tolerance [58].”
Developing stress tolerant plants through in vitro selection—An overview of the recent progress (2011, background): “Proline, is one of most studied compatible solute playing a predominant role in protecting plants from osmotic stress (Sumithra et al., 2006; Tripathi and Gaur, 2004; Ashraf and Foolad, 2007; Ben Ahmed et al., 2008; Parida et al., 2008; Rai et al., 2010).”
Reactive oxygen species and antioxidant machinery in abiotic stress tolerance in crop plants. (2010, background): “[232] reported that the activities of ROS scavenging enzymes and GSH concentration were found to be higher in the leaves of Pusa Bold than in CO4 cvs.”
Role of nitric oxide under saline stress: implications on proline metabolism (2008, methodology): “P5CS extraction was carried out according to Sumithra et al. (2006).”
High contents of proline and anthocyanin increase protective response to salinity in Oryza sativa L. spp. indica (2011, background): “…in salt-tolerant rice genotypes, CT6748-8-CA-17, Pokkali and Lunishree and salt-susceptible genotypes, INIAP12, IR28, Pusa Basmati 1 and Begunbitchi (Demiral and Türkan, 2005; Khan and Panda, 2008) as well as studies into sesame (Koca et al., 2007) and mungbean genotypes (Sumithra et al., 2006).”
DIFFERENTIAL ACCUMULATIONS OF PROLINE AND FLAVONOIDS IN INDICA RICE VARIETIES AGAINST SALINITY (2009, methodology): “Relative water content: Relative water content (RWC) as percentage of fresh weight was calculated using the formula following Sumithra et al. (2006) method: RWC (”