This study was planned to evaluate some early physiological and biochemical impacts of different concentrations of NaCl on germination characters, salt tolerance attributes, total carbohydrate, essential plant nutrients, proline, lipid peroxidation, cell membrane integrity and the contents of some antioxidants of chia sprouts after setting seeds to germinate in the stressful media for 7 days. The mean values of the studied germination parameters declined linearly with increasing NaCl concentrations as compared with control. Stress tolerance attributes appeared to decrease significantly and progressively with increasing NaCl levels, except for 10 mM NaCl which induced comparable values with those of control. Furthermore, total carbohydrate content, proline, lipid peroxidation, membrane injury, ascorbic acid, phenolic compounds and total flavonoids increased significantly and linearly with the increase in NaCl levels. The mineral elements of the salinized chia sprouts were either increased (Ca and Zn) or decreased (K, P and Cu) with the increase in NaCl levels as compared with control values. This study, under the present set of experimental conditions, clearly indicated that chia sprouts were sensitive to salt stress at concentrations above 10 mM NaCl.

本研究旨在评估不同浓度 NaCl 对发芽特性、耐盐属性、总碳水化合物、必需植物营养素、脯氨酸、脂质过氧化、细胞膜完整性和某些抗氧化剂含量的影响。使种子在压力介质中发芽 7 天。与对照相比，所研究的发芽参数的平均值随着 NaCl 浓度的增加而线性下降。胁迫耐受属性似乎随着 NaCl 水平的增加而显着并逐渐降低，除了 10 mM NaCl 诱导与对照值相当的值。此外，总碳水化合物含量、脯氨酸、脂质过氧化、膜损伤、抗坏血酸、酚类化合物和总黄酮随着 NaCl 水平的增加而显着线性增加。与对照值相比，盐渍奇亚芽的矿物质元素随着 NaCl 水平的增加而增加（Ca 和 Zn）或减少（K、P 和 Cu）。在目前的一组实验条件下，这项研究清楚地表明，奇亚籽对浓度高于 10 mM NaCl 的盐胁迫敏感。