SALT-INDUCED CHANGES IN PHYSIOLOGICAL PARAMETERS OF ORIGANUM MAJORANA: A SYSTEMATIC INVESTIGATION

Abstract This study investigates the effects of varying concentrations of sodium chloride (NaCl) on the growth and physiological parameters of Origanum majorana L., commonly known as marjoram. Marjoram, a perennial herb with culinary and medicinal significance, was subjected to different levels of salinity stress to assess its adaptability and response to adverse environmental conditions. Healthy marjoram plants were selected, transplanted into pots, and exposed to NaCl concentrations of 0 gm (control), 2 gm, 3 gm, and 4 gm per 100 ml of water. The study measured root and shoot lengths, observed changes in leaves, seeds, and buds, and evaluated fresh and dry weights, as well as chlorophyll content. Results indicate that increased NaCl concentrations negatively impacted root and shoot growth, with higher salt levels leading to inhibited development. The chlorophyll content, a crucial indicator of plant health, also decreased with rising salt concentrations. The findings suggest that salinity stress adversely affects the growth and physiological parameters of marjoram. This research contributes valuable insights into the adaptive capacity of Origanum majorana L. under salt stress, providing information relevant to agricultural practices and environmental conditions. Understanding how marjoram responds to salinity stress is essential for optimizing its cultivation in regions facing increasing salinity issues.