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首页> 外文期刊>Turkish Journal of Agriculture & Forestry >Salt Tolerance in Eagean Region's Wheats
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Salt Tolerance in Eagean Region's Wheats

机译：爱琴海地区小麦的耐盐性

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The study was conducted to determine seedling stage tolerances to salinity stress of 7 bread wheat and 2 durum wheat cultivars which were widely grown in Eagean Region. The experiment comprised on two factors, salt (NaCl) concentrations (control, EC values 8, 16 and 24 mmhos/cm) and wheat genotypes. A split plot design was partitioned into 3 blocks representing a replication as salt concentration and each replication was devided into sub plots as cultivars. The characteristics such as rate of seedling emergence, length of shoot and root, dry weight of shoot and root, total dry weight, salt tolerance indexes were screened. The results obtained from the study showed that bread wheat cultivars, Cumhuriyet-75, Seri-82, and Basribey-95 were more tolerant while bread wheat cultivars, Kakl?? and G?nen were the least tolerant.
机译：这项研究旨在确定在Eagean地区广泛种植的7个面包小麦和2个硬粒小麦品种对盐分胁迫的幼苗期耐受性。实验包括两个因素，盐（NaCl）浓度（对照，EC值分别为8、16和24 mmhos / cm）和小麦基因型。分割样地设计被分成3个块，代表盐浓度的复制，每个复制被划分为子品种作为品种。筛选出幼苗出苗率，枝条和根的长度，枝条和根的干重，总干重，耐盐性等特征。从研究中获得的结果表明，面包小麦品种Cumhuriyet-75，Seri-82和Basribey-95的耐受性更高，而面包小麦品种Kakl？和G？nen的容忍度最低。

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