Effect of salinity stress on fatty acids content in pineapple (Cultivar N36)

Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/10372

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DC Field	Value	Language
dc.contributor.author	Munizakirah Muhammad	-
dc.date.accessioned	2018-11-21T07:20:36Z	-
dc.date.available	2018-11-21T07:20:36Z	-
dc.date.issued	2012	-
dc.identifier.uri	http://umt-ir.umt.edu.my:8080/xmlui/handle/123456789/10372	-
dc.description.abstract	A 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.iso	en	en_US
dc.publisher	Terengganu: Universiti Malaysia Terengganu	en_US
dc.subject	LP 1 FST 1 2012	en_US
dc.subject	Munizakirah Muhammad	en_US
dc.title	Effect of salinity stress on fatty acids content in pineapple (Cultivar N36)	en_US
dc.type	Working Paper	en_US
Appears in Collections:	Fakulti Sains dan Teknologi

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