DETERMINATION OF THE SALT TOLERANCE CHARACTERISTICS OF SOME BREAD WHEAT CULTIVARS

Published in AgroLife Scientific Journal, Volume 6, Number 2
Written by Aidin ALP, Sadettin ÇELİK, Döne PARLAK

The study was performed in 2012-2013 and 2013-2014 vegetation seasons in the Dicle University, Agricultural Faculty, Research and Application Field and open greenhouse conditions. In this study, dry plant weight, K+/Na+ rates, Ca, Fe, and Zn contents in green parts of different 5 bread wheat cultivars of foreign origin, and the standard bread wheat cultivar, which is cultivated commonly in Southeastern Anatolia Region, have been compared under salt stress in pots. In addition, the agricultural characteristics like Number of Heading Days, Plant Height, Plant Grain Yield and Thousand Grain Weight were measured both in field and pot experiments. It has been determined in the study that average dry weight decreased at a rate of 43.5%, and the K+/Na+rate decreased at a rate of 50.1% in all wheat cultivars that are cultivated in salinity conditions. The Calcium (Ca) content of all cultivars increased at a significant level with the salt application. While the zinc (Zn) content of the Muzik cultivar decreases in salt stress, the Zn contents of the other cultivars have increased.

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ALP A., ÇELİK S., PARLAK D. 2017, DETERMINATION OF THE SALT TOLERANCE CHARACTERISTICS OF SOME BREAD WHEAT CULTIVARS. AgroLife Scientific Journal, Volume 6, Number 2, ISSN 2285-5718, 16-21.


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