. 2017 Jan 9;7:2035. doi: 10.3389/fpls.2016.02035

Table 1.

Physiological parameters, ions and hydrogen peroxide, carbohydrates, MDA, ascorbic acid, and glutathione expressed per g fresh weight in roots of durum wheat seedlings grown with 0.1 or 10 mM ${NO}_{3}^{-}$ (with or without root split system), under 0 or 100 mM NaCl.

	0.1 mM ${NO}_{3}^{-}$		10 mM ${NO}_{3}^{-}$		10 mM ${NO}_{3}^{-}$ split
	0 mM NaCl	100 mM NaCl	0 mM NaCl	100 mM NaCl	0 mM NaCl	100 mM NaCl
PHYSIOLOGICAL PARAMETERS
Lenght (cm)	66.1 ± 9.4^a	41.5 ± 3.7^b	28.3 ± 5.3^cd	22.8 ± 2.5^c	34.0 ± 1.4^d	24.0 ± 3.0^c
Fresh weight (mg/plant)	544 ± 64^a	402 ± 34^b	750 ± 63^c	544 ± 31^a	639 ± 98^c	139 ± 16^d
Dry weight (mg/plant)	49.3 ± 3.7^a	42.8 ± 1.6^b	51.1 ± 4.3^a	48.1 ± 4.6^ab	46.0 ± 4.4^ab	14.6 ± 1.0^c
RWC	92.0 ± 4.2^ac	43.4 ± 8.2^b	96.9 ± 3.4^a	88.9 ± 1.3^c	94.0 ± 0.5^a	85.8 ± 5.5^c
Root vigor index	43.4 ± 3.0^ac	37.7 ± 1.04^b	45.0 ± 2.2^a	42.3 ± 1.7^ac	40.5 ± 1.2^c	13 ± 0.7^d
Root water potential (MPa)	−0.40 ± 0.09^a	−0.58 ± 0.08^b	−0.25 ± 0.04^c	−0.39 ± 0.03^a	−0.30 ± 0.06^ac	−0.56 ± 0.05^b
Sap osmolality (mOsmol kg⁻¹)	343 ± 36^a	575 ± 55^b	284 ± 47^c	543 ± 61^b	289 ± 33^ac	470 ± 55^b
Root/Shoot DW ratio	1.06 ± 0.13^a	1.45 ± 0.16^b	0.55 ± 0.04^c	0.59 ± 0.07^c
IONS AND HYDROGEN PEROXIDE (μmol g⁻¹ FW)
Chloride	30.3 ± 2.7^a	111.8 ± 13^b	23.6 ± 2.0^c	62.7 ± 7.5^d	20.9 ± 3.1^c	59.7 ± 1.6^c
Nitrate	0.05 ± 0.01^a	0.10 ± 0.01^a	34.5 ± 4.8^b	23.4 ± 4.9^c	35.4 ± 0.6^d	19.3 ± 0.5^c
Potassium	119 ± 13^a	87.3 ± 6.4^b	79.1 ± 15.8^b	113 ± 9.1^a	86.0 ± 8.3^b	98.0 ± 10.0^b
Sodium	19.2 ± 1.72^a	101.3 ± 14^b	10.5 ± 1.1^c	84.7 ± 16.1^b	14.1 ± 2.6^c	77.9 ± 15.0^b
Potassium:Sodium	6.22 ± 0.70^a	0.86 ± 0.11^b	7.51 ± 0.62^a	1.33 ± 0.14^c	6.10 ± 0.80^a	1.26 ± 0.15^c
Hydrogen peroxide	1.79 ± 0.21^a	4.76 ± 0.61^b	1.18 ± 0.24^c	3.16 ± 0.35^d	1.99 ± 0.31^a	3.26 ± 0.84^d
CARBOHYDRATES (μmol g⁻¹ FW)
Starch (Geq)	15.6 ± 2.6^a	14.4 ± 3.5^a	13.0 ± 1.7^a	14.0 ± 1.54^a	13.0 ± 1.4^a	14.3 ± 1.6^a
Hexoses	8.83 ± 0.72^a	5.60 ± 0.41^b	6.06 ± 0.87^b	5.55 ± 0.20^b	6.04 ± 0.61^b	4.66 ± 0.32^c
Sucrose	5.11 ± 0.31^a	8.60 ± 0.91^b	4.33 ± 0.83^a	4.90 ± 0.36^a	6.17 ± 0.70^a	5.86 ± 0.84^a
Total fructans (G_eq)	44.1 ± 5.3^a	30.9 ± 1.7^b	9.13 ± 3.27^c	18.6 ± 2.8^d	11.9 ± 2.5^c	14.5 ± 1.7^cd
1-Kestose	5.69 ± 0.27^a	4.85 ± 0.32^b	0.36 ± 0.03^c	0.89 ± 0.12^d	0.46 ± 0.07^c	0.72 ± 0.09^d
Inulin	0.38 ± 0.06^a	0.63 ± 0.10^b	0.20 ± 0.03^c	0.158 ± 0.02^c	0.28 ± 0.02^d	0.10 ± 0.02^e
Nystose	1.216 ± 0.088^a	6.024 ± 1.253^b	0.533 ± 0.045^c	1.341 ± 0.10^a	0.67 ± 0.09^c	1.10 ± 0.14^a
1-Fructofuranosylnystose	2.925 ± 0.36^a	4.948 ± 0.292^b	1.652 ± 0.269^ac	2.013 ± 0.40^a	2.04 ± 0.19^a	1.52 ± 0.18^c
Total fructans:Starch	2.83 ± 0.33^a	2.14 ± 0.24^b	0.70 ± 0.09^c	1.33 ± 0.11^d	0.92 ± 0.13^c	1.01 ± 0.16^c
MDA, ASCORBIC ACID, AND GLUTATHIONE (nmol g⁻¹ FW)
MDA	6.51 ± 1.58^a	12.43 ± 0.89^b	18.2 ± 1.8^c	11.7 ± 1.3^b	16.6 ± 1.2^c	14.5 ± 2.9^bc
AsAc	0.66 ± 0.11^a	0.63 ± 0.12^a	0.64 ± 0.1^a	0.77 ± 0.17^a	0.53 ± 0.08^a	0.85 ± 0.13^b
DHA	0.62 ± 0.04^a	0.29 ± 0.05^b	0.64 ± 0.08^a	2.45 ± 0.36^c	0.69 ± 0.09^a	1.91 ± 0.24^c
AsAc +DHA	1.27 ± 0.10^a	0.92 ± 0.14^b	1.29 ± 0.20^a	3.22 ± 0.42^c	1.22 ± 0.15^a	2.76 ± 0.31^b
DHA:AsAc	0.96 ± 0.22^a	0.49 ± 0.12^b	1.00 ± 0.15^a	3.17 ± 0.41^c	1.30 ± 0.22^a	2.25 ± 0.35^d
GSH	20.2 ± 1.6^a	4.0 ± 0.3^b	67.8 ± 5.4^c	70.3 ± 5.6^c	44.7 ± 3.6^d	86.6 ± 8.9^e
GSSG	40.8 ± 3.5^ad	9.5 ± 2.0^b	21.3 ± 1.7^c	50.2 ± 6.2^a	38.4 ± 3.7^d	14.6 ± 1.3^e
GSH + GSSG	60.9 ± 4.9^a	13.5 ± 1.1^b	89.1 ± 7.1^c	120 ± 11^d	83.1 ± 6.7^c	101 ± 8^d
GSSG:GSH	2.02 ± 0.11^a	2.39 ± 0.26^a	0.31 ± 0.07^b	0.71 ± 0.06^c	0.86 ± 0.10^c	0.17 ± 0.01^d

Values are mean ± SD (n = 4). Means in the same row with different letters are significantly different (p < 0.05, LSD-test). On the right a heat map summarizes the differences between samples.