SIMULTANEOUS EFFECTS OF NIGELLA SATIVA L. SEED EXTRACT IN IMPROVING WHEAT PERFORMANCE UNDER SALINE CONDITIONS

Wheat is an important cash crop and used as a staple food, cultivated all over world. The gross production of wheat decreased due to high level of salinity. The present experiment was conducted to alleviate the adverse effects of salinity (OmM, 75mM and 150mM) on wheat (Fateh Jhang-2016, Jhoar-2016, Faisalabad-2008 and Punjab-2011) by using Nigella sativa L. seed extract (NSE). Salinity stress decreased the growth attributes, chlorophyll contents, glycinebetaine (GB) and leaf free proline while increased the level of malondialdehyde (MDA) and hydrogen peroxide (H2O2) as well as sodium and chloride ions. Exogenous application of NSE increased growth, chlorophyll contents, ionic contents GB and proline but H2O2 and MDA decreased. Of varying levels of NSE, 150mM was found best to reduce salinity level in all wheat varieties. Jhoar-2016 performed better as compared to all other wheat varieties.