Effects of salt tolerance on the content of soluble sugar,starch,proline of Pistachio

Two Pistachio varieties with different responses to NaCl and Na_2SO_4 treatment were used as experimental materials to study the effect on the content of soluble sugar,starch and Pro(Proline) in leaves after 5,10,20 days. The concentration of NaCl and Na_2SO_4 were 50 mmol·L~(-1),150 mmol·L~(-1),250 mmol·L~(-1)and (500 mmol·L~(-1).) Under NaCl and Na_2SO_4 stress, the soluble sugar content in leaves went up as stress and reached maintain the penetration balance. The range of increase of soluble sugar content in Kerman leaves was larger than the Changguo. The starch content in leaves went up slightly as stress and reached maintain the penetration balance. The range of increased starch content in Kerman leaves was larger than Changguo. The Pro(proline) content in leaves went up with stress and reached maintain the penetration balance. When Pistachio was subjected to salt stress, the Pro content increased many times.