Figure 1.

Glc improves salt tolerance of ‘Gala’ apple plantlets. A, Salt tolerance of apple plantlets in the presence of 0mM NaCl, 200 mm NaCl, or 200 mm NaCl plus Glc at different concentrations of 200 mm NaCl plus 4% (w/v) and 100 mm glucosamine. B and C, MDA (B) and H₂O₂(C) contents of apple plantlets treated as in (A). Each value represents the mean ± sd from three separate experiments. Statistical significance was determined and compared to the control value using Student’s t test. n.s., P > 0.01; *, P < 0.01; **, P < 0.001.