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    RESPONSE OF ANTIOXIDATIVE ENZYMES IN BREAD WHEAT UNDER WATER STRESS AND EXOGENOUS GLYCINE BETAINE by Rahma Yahya, Omar Abdulkader

    Published 2024-12-01
    “…The experiment has been conducted in a greenhouse at the University of Mosul - Republic of Iraq, to study the effect of Glycine betaine(GB) on stressed and water-balanced wheat, and the study included three factors: the first factor is two cultivars of wheat, the second factor is water stress using (PEG-6000) (0, -0.6,-1.2 MPa), the third factor is GB (0,100 mmol l-1), and the following traits were studied:  CAT, SOD, APOX and RWC in the flag leaf, plant yield, Dry plant weight and harvest index%. …”
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