Salinity affects production and salt tolerance of dimorphic seeds of Suaeda salsa

The effect of salinity on brown seeds/black seeds ratio, seed weight, endogenous hormone concentrations, and germination of brown and black seeds in the euhalophyte Suaeda salsa was investigated. The brown seeds/black seeds ratio, seed weight of brown and black seeds and the content of protein increased at a concentration of 500 mM NaCl compared to low salt conditions (I mM NaCl). The germination percentage and germination index of brown seeds from plants cultured in 500 mM NaCl were higher than those cultured in 1 mM NaCl, but it was not true for black seeds. The concentrations of IAA (indole-3-acetic acid), ZR (free zeatin riboside) and ABA (abscisic acid) in brown seeds were much greater than those in black seeds, but there were no differences in the level of GAs (gibberellic acid including GA(1) and GA(3)) regardless of the degree of salinity. Salinity during plant culture increased the concentration of GM, but salinity had no effect on the concentrations of the other three endogenous hormones in brown seeds. Salinity had no effect on the concentration of IAA but increased the concentrations of the other three endogenous hormones in black seeds. Accumulation of endogenous hormones at different concentrations of NaCl during plant growth may be related to seed development and to salt tolerance of brown and black S. salsa seeds. These characteristics may help the species to ensure seedling establishment and population succession in variable saline environments. (C) 2015 Elsevier Masson SAS. All rights reserved.