Table 2.
Effect of F. oxysporum f. sp. cepa (FOC) and different salinity levels on the physiological attributes of onion at 35th day of inoculation
| # | Treatment | Osmotic potential (MPa) | Total chlorophyll content (mg/g) | Membrane stability index (%) | Total sugar content (mg/g) | Total phenolics (mg/g) | Total protein content (mg/g) |
|---|---|---|---|---|---|---|---|
| 1 | Negative control | − 0.97 a | 0.95 a | 87 a | 1.34 d | 3 d | 1.79 a |
| 2 | Positive control (FOC) | − 0.78 bc | 0.78 b | 71 b | 0.93 d | 4 c | 0.89 c |
| 3 | 2.5 dS m−1 | − 0.95 ab | 0.89 a | 61c | 1.43 d | 6.5 a | 1.47 b |
| 4 | 3.5 dS m−1 | − 0.79 bc | 0.84 b | 53 d | 2.27 c | 6 ab | 0.90 c |
| 5 | 4.5 dS m−1 | − 0.56 d | 0.82 b | 40 e | 2.40 c | 5.5 b | 0.63 d |
| 6 | FOC + 2.5 dS m−1 | − 1.05 a | 0.78 b | 52 d | 5.16 a | 6.4 a | 1.59 b |
| 7 | FOC + 3.5 dS m−1 | − 0.79 bc | 0.76 b | 47 d | 4.56 a | 5.1 b | 0.90 c |
| 8 | FOC + 4.5 dS m−1 | − 0.76 bc | 0.75 b | 46 de | 3.07 b | 4.5 c | 0.72 d |
Values with different letters show significant difference (P ≤ 0.05) as determined by Tukey’s HSD Test