Effect of rosemary extract on the germination and development of wheat seeds under salt stress

This study was conducted to determine some physiological effects of separate and combined applications of ethanolic rosemary extract (BE) and NaCl on the germination and early seedling stages of bread and durum wheat varieties. Rosemary samples dried in open air were extracted in a soxhlet device. The following treatments were carried out in a controlled climate cabinet with 20 seeds in each petri dish: Control (no treatment), 1 mg/L BE, 10 mg/L BE, 100 mg/L BE, 1000 mg/L BE, 50 mM NaCl, 1 mg/L BE + 50 mM NaCl, 10 mg/L BE + 50 mM NaCl, 100 mg/L BE + 50 mM NaCl, 100 mg/L BE + 50 mM NaCl. Observations were made daily throughout the experiment, and these seeds were watered with their own application solutions when necessary. Some physiological analyzes were performed on wheat seedlings harvested at the end of the applications. In both wheat varieties, salinity generally had negative effects on germination and early seedling development. On the other hand, it was determined that the stress caused by salinity in wheat was generally reduced by extract applications. It was determined that the non-protein sulfhydryl group contents increased in both wheat varieties in NaCl alone and BE + NaCl applications compared to the control. The highest increases in phenolic compound, H2O2 and malondialdehyde levels in both wheat varieties were generally found in BE + NaCl applications.