FIGURE 3.

Effects of control, NaCl, and NaCl + GA₃ on α-amylase activity during rice seed germination. (A) Quantitative differences in α-amylase activity between different treatments. Rice seeds were sterilized and then incubated with different solutions at 28°C for 24, 48, 72, and 96 h. Quantitative α-amylase activity was assayed by the 3,5-dinitrosalicylic acid method. Each value was calculated from five biological replicates. Data are presented as means ± SE. Significant differences (P < 0.05) in α-amylase activity between different treatments are indicated by different letters at the same time. (B) Qualitative differences in α-amylase activity between different treatments. Three biological replicates with three technical replicates were included for each qualitative α-amylase activity assay.