Abstract:
A study was conducted to determine the effects of salinity stress on fatty acids content
and fresh weight in pineapple N36 culture in vitro. The stress was induced by NaCl
concentrations at 0, 50, 100 and 200 mM NaCl for 3 weeks. The biomass and fatty acids
were measured weekly. The fatty acids profiling was analyzed using GasChromatography.
The results showed that NaCl at 200 mM was reduced the fresh weight
of pineapple plantlets and fatty acids. NaCl concentrations caused the different level of
total fatty acids content in pineapple. The salinity stress leads to reduce of fresh weight of
plantlets and fatty acids content in pineapple at 200 mM NaCl.
