Abstract
Soil salinity is abiotic factor which can decrease production and productivity of chickpea landraces in semi-arid areas. Chickpea (Cicer arietinum L.) is the second most important legume crop after dry beans and grows under a wide range of agro-ecological zone which is highly salt sensitive from pulse crops. The aim of this study is to screen out the most tolerant chickpea landraces genotype at soil saline problem and the research was carried out as factorial form with completely Randomized Block Design (CRBD) with three replications. The experimental treatments were four salt (NaCl) concentration levels (0 dS/m, 5 ds/m, 10 ds/m and 15 ds/m) and five chickpea landraces (Dadi, Dido, Dida, Dimi and Soya). The results indicated that significant difference was observed in germination percentage, germination rate, radicle length and plumule length parameters under salinity conditions. Dimi, Dido and Dadi were showed that high in germination percentage, radicle length and plumule length, respectively. The ANOVA for treatments, genotypes and their interaction were found to be highly significant at (p<0.05) with regard to all parameters. Chickpea landraces Dimi, Dido and Dadi were salt tolerant during germination stage. However, chickpea landraces soya was salt sensitive during this stage. The rest chickpea landrace was intermediate in its salt tolerance. The current study showed that morphological traits are used as a selection criterion for tolerant in salt affected soil areas.
Highlights
Chickpea (Cicer arietinum L.) is an important pulse crop and has high adaptability to a wide climatic condition as a food grain [1]
Three kebeles were selected from Bule Hora, one from Yabello and one from Dire purposively based on the production of chickpea landrace for several years on these areas
The main point of this study was to make out salt tolerant landraces in chickpea germplasm at germination stage under different salt concentration levels
Summary
Chickpea (Cicer arietinum L.) is an important pulse crop and has high adaptability to a wide climatic condition as a food grain [1]. Chickpea (Cicer arietinum L.) is ranked as a second important legume crop after dry beans [2] It is grown in 54 countries with nearly 90% of its area covered in developing countries. Chickpea seed is a protein-rich supplement to cereal-based diets, especially critical in developing countries where people either cannot afford animal protein or vegetarian by choice [3]. It plays an important role in maintenance of the soil fertility through nitrogen fixation, in the arid and low rainfall areas [1]. In Ethiopia, Chickpea seed can be eaten as green vegetable (eshet), roasted (kollo), boiled (nifro) and dry vegetable. The yield of chickpea in Ethiopia is still low which can be accredited to biotic and abiotic factors [4]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
