The present study evaluated the possible potential of amino acids in enhancing the salinity tolerance in spinach and identified the probable underlying mechanisms. The experiment comprised of two factors viz. amino acids with total of seven treatments; control, salinity (sal) 100 mM, Methionine + sal, Phenylalanine + sal, Proline + sal, Tyrosine + sal, Combined amino acids + sal, and two spinach cultivars (Desi Palak and VRI-2019). |