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dc.contributor.authorMunizakirah Muhammad-
dc.date.accessioned2018-11-21T07:20:36Z-
dc.date.available2018-11-21T07:20:36Z-
dc.date.issued2012-
dc.identifier.urihttp://umt-ir.umt.edu.my:8080/xmlui/handle/123456789/10372-
dc.description.abstractA study was conducted to determine the effects of salinity stress on fatty acids content and fresh weight in pineapple N36 culture in vitro. The stress was induced by NaCl concentrations at 0, 50, 100 and 200 mM NaCl for 3 weeks. The biomass and fatty acids were measured weekly. The fatty acids profiling was analyzed using GasChromatography. The results showed that NaCl at 200 mM was reduced the fresh weight of pineapple plantlets and fatty acids. NaCl concentrations caused the different level of total fatty acids content in pineapple. The salinity stress leads to reduce of fresh weight of plantlets and fatty acids content in pineapple at 200 mM NaCl.en_US
dc.language.isoenen_US
dc.publisherTerengganu: Universiti Malaysia Terengganuen_US
dc.subjectLP 1 FST 1 2012en_US
dc.subjectMunizakirah Muhammaden_US
dc.titleEffect of salinity stress on fatty acids content in pineapple (Cultivar N36)en_US
dc.typeWorking Paperen_US
Appears in Collections:Fakulti Sains dan Teknologi

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