I'm not familiar with that assay, do you have a publication or protocol you are following? I'm assuming that you are making sure that the leaves in each solution are comparable ages & sizes when you choose which leaves to use. Do you expect the leaves to bleach faster in the salt? Did you include wild type plants as a control? I honestly would guess that leaves in salt would stay greener longer since that's true for cooking (salted cucumber slices stay greener longer than unsalted ).

Hi there,

I am following the below mentioned protocol.

https://bio-protocol.org/e1440.

Yes, I am using equal age leaves and since I am using leaf disks, there sizes are more or less same. And I am expecting that at higher concentration of salt chlorophyllase gets activated and thus degradation of chlorophyll. I am taking sterile water as control in wild type and in transgenic plants. And really I never thought about cooking. That's true that while cooking green veggies they stay green upon adding salt. But I guess that will be true for shorter duration. In this case, I am incubating them for 3-4 days. So I was expecting something else.

Thanks for answering though. ;)

Hi Garima!

Did you incubate the leaf disc with light or in darkness? Is not normal that kind of bleaching in leaf discs in long day condition. Othes thing that you can tray to change is to use some MS-buffered solution to avoid osmotic problems.