Effect of Salt Doses on Biological Values in Durum Wheat
Yükleniyor...
Dosyalar
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
This research was carried out to determine the response of some durum wheat cultivars to salt stress during the germination stage. In the study, in which 11 durum wheat varieties, which are widely produced in different regions of Turkey, were used, 3 g l-1 and 6 g l-1 doses of NaCl were applied in addition to the distilled water application. In the research, germination rate, germination power, root length, shoot length, fresh and dry weight properties were investigated. The study was carried out according to the Factorial Experiment Design in Random Plots under laboratory conditions. Statistically significant differences were found between cultivars and salt doses, except for fresh and dry weight, in terms of all traits examined. Additionally, variety x salt dose interactions were found as important in terms of other characteristics except for dry weight. The highest germination rate, germination power and dry weight were determined in Altıntaş-95, highest root length in Eminbey and highest fresh weight Yelken varieties. Except for and dry weight, other properties were significantly reduced with increasing salt dose.
Açıklama
Anahtar Kelimeler
Germination, Durum wheat, NaCl, Salt stress
Kaynak
Selcuk Journal of Agriculture and Food Sciences
WoS Q Değeri
Scopus Q Değeri
Cilt
36
Sayı
2
Künye
Kahraman, N. D., Gökmen, S., (2022). Effect of Salt Doses on Biological Values in Durum Wheat. Selcuk Journal of Agriculture and Food Sciences, 36(2), 260-267.
DOI: 10.15316/SJAFS.2022.034
