Effect of different salinity (NaCl) concentrations on the first development stages of root and shoot organs of wheat.

Abstract

The study was carried out with the aim to determinate the effects of different NaCl concentrations on germination, seedling growth and salt tolerance of some bread and durum wheat varieties. The experiment was arranged as randomized plots design with two factors and three replications. The research was conducted at the laboratory and Research Greenhouses of Suleyman Demirel University in 2008 year. The cultivars Gerek-79 and Altay-2000 (bread wheat), Kunduru- 1149 and Kiziltan-91 (durum wheat) were used as experimental materials. Effects of NaCl concentrations (control and EC value: 3.5, 7.0, 10.5, 14.0 and 17.5 dS m-1) on emergence rate, reduction percentage of emergence (RPE), seedling length, root length, dry weight of above-soil surface organs and root dry weight and salt tolerance index were observed. Germination vigor in petri dishes and characters of seedling growing in pots were noticed. Emergence rate, reduction percentage of emergence (RPE), seedling length, root length, dry weight of above-soil surface organs and root dry weight and salt tolerance index decreased significantly depend on increasing salt concentrations. Response of wheat cultivars were significantly different regarding salt concentrations. Among the cultivars, while the highest salt tolerant index was observed in Altay-2000 cultivar, salt tolerant index of the other wheat cultivars were middle graduated tolerant.