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ABSTRACT
This study was conducted to elucidate the effect of salinity (2, 6, 9, and 12 dS m−1 sodium chloride (NaCl)) on three Iranian German chamomile genotypes (Shiraz, Ahvaz, and Isfahan). The Shiraz and Ahvaz genotypes, respectively, had the highest productivity and tolerance level, while the Isfahan was the less salt-tolerant genotype. In contrast to quantitative traits, the Isfahan genotype exhibited superior qualitative traits in terms of essential oil and chamazulene percentage. The differential responses to productivity and salt-resistance were attributed to the genetic variation, higher root to shoot ratios, and compartmentalization of sodium in roots of the Shiraz and Ahvaz genotypes, leading to better nutrient uptake and balance. While the nutrient composition was relatively in the same range for all genotypes, the higher accumulation of phosphorus in root and anthodia of the Shiraz genotype was evident. In addition, anthodia of the Ahvaz and root of the Shiraz genotype stored more nitrogen nutrient element.