Abdullah Mohammad Shohael

Dr. Abdullah Mohammad Shohael

orcid

Research Focus & Metrics

Academic Career Length

24Years (2003-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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1 July 2006 in Plant Science
Verified
Journal Article
Closed access
MAMohammad Babar Ali
Mohammad Babar Ali
NSNisha Singh
Nisha Singh
Abdullah Mohammad ShohaelAbdullah Mohammad Shohael
Abdullah Mohammad Shohael
EHEun Joo Hahn
Eun Joo Hahn
KPKee-Yoeup Paek
Kee-Yoeup Paek

1 May 2006 in Process Biochemistry
Verified
Journal Article
Closed access
Abdullah Mohammad ShohaelAbdullah Mohammad Shohael
Abdullah Mohammad Shohael
MAM.B. Ali
M.B. Ali
KYK.W. Yu
K.W. Yu
EHE.J. Hahn
E.J. Hahn
RIR. Islam
R. Islam
KPKee-Yoeup Paek
Kee-Yoeup Paek

5 April 2006 in Plant Cell, Tissue and Organ Culture (PCTOC)
Verified
Journal Article
Closed access
PDF file
Abdullah Mohammad ShohaelAbdullah Mohammad Shohael
Abdullah Mohammad Shohael
MAMohammad Babar Ali
Mohammad Babar Ali
KYKee-Won Yu
Kee-Won Yu
EHEun-Joo Hahn
Eun-Joo Hahn
KPKee-Yoeup Paek
Kee-Yoeup Paek

1 January 2019 in Open Agriculture
Verified
Journal Article
Open access
SASium Ahmed
Sium Ahmed
SAShawon Ahmed
Shawon Ahmed
Swapan Kumar RoySwapan Kumar Roy
Swapan Kumar Roy
SWSun Hee Woo
Sun Hee Woo
KSKailas Dashrath Sonawane
Kailas Dashrath Sonawane
Abdullah Mohammad ShohaelAbdullah Mohammad Shohael
Abdullah Mohammad Shohael
This study aimed to explore the changes in morphological, physiological and biochemical characteristics of lettuce (Lactuca sativa L.) in response to salt stress when grown using hydroponic techniques. The seedlings were subjected to five different concentrations (0 mM, 50 mM, 100 mM, 150 mM, and 200 mM) of NaCl for three weeks. During the salt stress, morphological properties (shoot length, root length, total plant weight, leaf number) were measured in every week. After 21 days of salt stress, physiological properties (water content and relative water content) and biochemical properties (proline, protein, phenol, reducing and non-reducing sugar content) were measured. Morphological and physiological properties were found decreased gradually with increasing salt concentrations. Biochemical properties such as proline and protein content increased remarkably, and total phenol content decreased gradually with increasing salt concentrations. Reducing sugar accumulation was higher in all treatments except 50 mM in comparison to control. Non-reducing sugar accumulation was decreased in 100 mM and 200 mM treatment, similar in 150 mM treatment, and increased in 50 mM treatment when compared to control. These findings render lettuce a salt-sensitive plant at higher salt concentration. However, changes in characteristics were realistic up to 50 mM salt concentration.

1 November 2005 in Journal of Biotechnology
Verified
Journal Article
Closed access
Abdullah Mohammad ShohaelAbdullah Mohammad Shohael
Abdullah Mohammad Shohael
Debasis ChakrabartyDebasis Chakrabarty
Debasis Chakrabarty
KYK.W. Yu
K.W. Yu
EHE.J. Hahn
E.J. Hahn
KPKee-Yoeup Paek
Kee-Yoeup Paek

1 March 2006 in Process Biochemistry
Verified
Journal Article
Closed access
Abdullah Mohammad ShohaelAbdullah Mohammad Shohael
Abdullah Mohammad Shohael
Debasis ChakrabartyDebasis Chakrabarty
Debasis Chakrabarty
MAM.B. Ali
M.B. Ali
KYK.W. Yu
K.W. Yu
EHE.J. Hahn
E.J. Hahn
KPKee-Yoeup Paek
Kee-Yoeup Paek