ALLEVIATION OF THE ADVERSE-EFFECTS OF NACL ON GERMINATION OF MAIZE GRAINS BY CALCIUM

The lengths of roots and shoots, fresh and dry matter yield, and the c ontents of insoluble saccharides and free amino acids were reduced wit h the rise in NaCl concentration. However, under combination of NaCl w ith Ca2+ ions, these parameters generally raised. Contents of soluble saccharides, proline and quaternary ammonium compounds increased with increasing NaCl concentration, but under addition of CaCl2 or CaSO4, c ontents of these compounds were decreased. Low concentrations of NaCl stimulated soluble proteins production, but higher concentrations decr eased the content of soluble proteins. Addition of Ca2+ in the media d id not improve the soluble protein production. Insoluble proteins cont ent was increased with the rise of salinity level, but these effects w ere more pronounced with NaCl and CaCl2 or CaSO4 than with NaCl only.