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.