Salt Effects on Growth and Leaf Chemical Constituents of Simmondsia chinensis (Link) Schneider

This study was conducted at Biology Department, Faculty of Science,Taif University, Saudi Arabia to investigate the effect of different salinity concentrations 8.6, 12.9, 17.2, 25.9, 34.5, 51.7, 86.2, 103.4 and 120.7 mM NaCl, beside control treatment (tap water) on growth parameters, leaf measurements and leaf chemical constituents of jojoba (Simmondsiachinensis (Link) Schneider). The results indicated that salinity treatments, especially the highest level significantly decreased plant height, number of both leaves and branches on the stem, as well as, the number of nodes on the stem compared to other salinity treatments, in most cases. Similar trend has been observed for the leaf measurements (length, width, area and stomatal density). The root parameters followed the same trend of shoot growth. Leaf chlorophyll content, protein, N, P, K and Ca were decreased with increasing salinity concentrations. Meanwhile, sodium, chloride and carbohydrates were gradually increased with increasing the concentration of salinity especially, with higher levels. Keyword:Salinity,Jojoba, Chlorophyll, Stomata, Carbohydrate