Shalini1, Neeru2 and Vipin Kumar3
1.Faculty of Bioscience, Shri Ram college ,Muzaffarnagar(UP)
2.Department of Botany, CCRD College, Muzaffarnagar(UP)
3. Directorate of Research, SVPUA& T, Meerut (UP)
E-mail : shalinisingh333@gmail.com
Abstract: The influence of Nacl on different quality attributes such as protein and protease of the Chilli Fruits were investigated during the developmental stages. Electrophoresis analysis of total soluble protein (SDS-PAGE) profile was carried out in order to evaluate the response of chilli fruits to salt stress. Protein content increased with attainment of fruit maturity SDS-PAGE analysis has revealed that plant grown under Nacl (50 and 100mM) showed induction or repression in the synthesis of few polypeptides in green and red fruits. This increase in protein content with increase in fruit maturity indicates that these concentrations of Nacl enhance protein synthesis which increases the ability to cope with salinity.
Keywords: Chilli Fruit, Nacl, Protein Analysis
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