In Vitro Assessment of Salinity Tolerance in Chickpea (Cicer Arietinum L.)

The calli raised from cell culture of chickpea genotypes viz., CSG 8962 Karnal Chana-1 (Salt tolerant), CSG 8890 (salt sensitive) and Bio 104 on MS medium supplemented with BAP (0.5 mg/1)+ NAA (0.5 mg/l) and 40 g/l sucrose were subjected to different salt and salt mixtures. With increasing concentration of salt and salt mixtures, there was a continuous decline in the Relative Growth Rate of the calli. Among three genotypes, most reduction in RGR was recorded in the calli of Bio 104 genotype. There was a significant difference with Na+ and K+ uptake.