Table 5.
Response of leaf relative water content (RWC, %) and osmoprotectant contents of salt-stressed chili pepper to foliar spray with bee-honey (HB) supplemented with silymarin (HB-Sm).
| Treatment | RWC (%) | Proline Content (μmol g−1 DW) | T.S. Sugars Content (mg g−1 DW) |
GB Content (μmol g−1 DW) | Choline Content (μmol g−1 DW) |
|---|---|---|---|---|---|
| Control | 79.8 ± 5.5 b | 94.2 ± 2.5 e | 12.3 ± 0.2 e | 122.4 ± 3.2 f | 198.2 ± 5.2 a |
| HB | 86.9 ± 5.8 a | 105.8 ± 2.8 d | 15.8 ± 0.3 d | 148.6 ± 4.4 e | 176.4 ± 4.0 b |
| HB-Sm | 91.8 ± 7.2 a | 126.6 ± 2.9 c | 19.2 ± 0.4 c | 174.5 ± 4.6 d | 155.3 ± 4.0 b |
| Salinity (S) | 47.2 ± 3.7 d | 129.8 ± 3.2 c | 21.2 ± 0.5 c | 192.6 ± 5.4 c | 129.6 ± 2.6 c |
| S + HB | 70.4 ± 5.2 c | 162.4 ± 3.5 b | 24.4 ± 0.6 b | 214.8 ± 6.7 b | 105.5 ± 2.2 d |
| S + HB-Sm | 78.4 ± 6.0 b | 180.7 ± 3.8 a | 27.7 ± 0.6 a | 240.7 ± 7.4 a | 82.2 ± 1.4 e |
Means (±SE) in each column followed by different letters are significant at the p ≤ 0.05 level based on Fisher’s least significant difference (LSD) tests. TS sugars = Total soluble sugars, and GB = Glycine betaine.