Salt application decreases relative water content and total protein content of plants
Salt addition significantly decreased leaf relative water content (RWC) from 78 ± 2.25% in 0 mM plant leaves to 64.92 ± 4.45% in 200 mM plant leaves (Figure 5A; P < 0.05). Salt addition significantly decreased leaf total protein content from 0.012 ± 0.0007 mg/ml/mg dry weight in 0 mM leaves to 0.0095 ± 0.0010 mg/ml/mg dry weight in 200 mM leaves (Figure 5B ; P < 0.05).