Changes in Chemical Composition of Fruits of Salinized Datura Stramonium

Changes in growth and chemical composition such as carbohydrate, protein, free amino acids, alkaloids, and minerals of fruits of salinized Datura stramonium were studied. Fresh and dry matter was mostly increased with the rise of salinization level. Generally, the insoluble and total carbohydrate, insoluble protein. Free amino acids other than proline and total alkaloid contents increased significantly with the rise of salinization level. However, the soluble carbohydrate, soluble and total protein, and proline contents decreased with the rise of salinization level. Mineral composition also exhibited significant changes, but the dominant feature was the progressively increase of sodium content with the rise of salinity level.