Salinity stress affecting viability and genetic stability of Lupinus albus L.

Abstract

White lupin (Lupinus albus L.) is an annual legume traditionally cultivated around the Nile valley where it is used for human consumption, green manuring and as forage. Abiotic stress management is one of the most important challenges in agriculture. Three different concentrations of sodium bicarbonate (NaHCO3) were used in this work (0.02, 0.06 and 0.1 M) compared to control. Effect of salinity on bioactive compounds and genetic stability of Lupinus albus has been estimated in this study. The activity of many essential physiological compounds was estimated in response to the different concentration of sodium bicarbonate. These compounds include chlorophyll content, total protein, total alkaloids and total flavonoids. The total polymorphism percentage of this saline treatment for L. alba was 68.49%. All these measured parameters (morphological, physiological and molecular) concluded that the control and 0.02 M of sodium carbonates are related to each other and give similar results.