Evaluation of wheat genotypes for salt tolerance based on some physiological traits View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2015-12

AUTHORS

Abu Hasan, Hafizur Rahman Hafiz, Nurealam Siddiqui, M. Khatun, Rabiul Islam, Abdullah -Al Mamun

ABSTRACT

Identification of physiological markers related with salt tolerance during various vegetative and reproductive stages is crucial for evaluating wheat genotypes and improving their salt tolerance. Two salt-tolerant (Shatabdi and BAW 1135) and two salt-sensitive (BARI Gom 26 and BAW 1122) wheat genotypes of Bangladesh were grown in three salinity levels (control, 6 dS m-1, and 12 dS m-1) to observe the sensitivity of some physiological traits.. Salt-tolerant wheat genotypes maintained lower levels of leaf Na, higher levels of leaf K, and greater K/Na ratios in saline conditions than the sensitive one. Due to salt stress, flag leaf proline content was increased in salt-tolerant wheat genotypes whereas the proline level was decreased in the sensitive one compared to the control. Salt-sensitive genotypes showed a greater increment in SPAD (relative chlorophyll content) value at moderate salt stress but a greater reduction in SPAD values at high salt stress than tolerant ones. Salt-sensitive genotypes were affected more in their straw yield and finally grain yield plants-1 under saline conditions than salt-tolerant genotypes. There was a highly significant negative correlation between grain yield and Na content and also a highly significant negative correlation between grain yield and K: Na content of the wheat genotypes under saline environments. We also observed stress susceptibility index (SSI) based on grain yield plant-1 the order of tolerance was BAW 1135 > Shatabdi > BARI Gom 26 > BAW 1122 at moderate salinity level and BAW 1135 > Shatabdi > BAW 1122 > BARI Gom 26 at high salinity. More... »

PAGES

333-340

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s12892-015-0064-2

DOI

http://dx.doi.org/10.1007/s12892-015-0064-2

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1050298938


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