Figure 4 in Biochemical, physiological, and growth evaluation of different chickpea genotypes under varying salinity regimes

Figure 4. Effect of salinity stress on crude protein content (a), Reducing sugars (b) and total carbohydrates (c) of chickpea genotypes: salinity levels=S0: 0 mM NaCl, S1: 50 mM NaCl, S2:100 mM NaCl, S3: 150 mM NaCl. Genotypes= KK-2, Bhakkar-2011, Bittle-98, Punjab-2008, CM-98. Data labels represnts the level of significance for multiple comparison between all combination of treatments @ 0.05 probability level. Error bar shows standard error.