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首页> 外文期刊>Turkish Journal of Agriculture & Forestry >Salt Tolerance of Sixteen Wheat Genotypes during Seedling Growth
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Salt Tolerance of Sixteen Wheat Genotypes during Seedling Growth

机译：幼苗生长期间耐盐性耐药性

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Effect of increasing application of NaCl on germination, root and shoot dry weight at early growth stage, and concentrations of potassium (K) and sodium (Na) was studied in 16 bread wheat (Triticum aestivum L.) genotypes grown in nutrient solution. Application of NaCl was carried out at concentrations of 2, 55, 117, 194, and 287 mM. The genotypes showed a wide range of variation for the traits measured under the NaCl treatments. The salt tolerance index (STI) of the genotypes, expressed as the ratio of dry matter yield produced under the NaCl treatments compared to the control treatment, was found to be a reliable criterion for ranking genotypes for their tolerance to NaCl. There was no relationship between the STI values and the shoot Na concentrations (R2 = -0.11). By contrast, shoot K concentrations were very significantly correlated (R2 = 0.646**) with the STI values. Interestingly, some very tolerant genotypes contained similar or higher Na concentrations in shoots compared to the susceptible genotypes. The results indicate that the STI determined by the dry matter production and shoot K concentration is a reliable parameter for ranking genotypes for their tolerance to salt stress. The very poor correlation between the shoot Na concentration and the STI values indicates that the root uptake capacity for K and the tissue tolerance (e.g., Na compartmentation) appear to be important physiological factors contributing to differential salt tolerance among the 16 bread wheat genotypes. This study also identified highly sensitive and tolerant genotypes to excess NaCl treatments (up to 287 mM) and these genotypes could be used in breeding programs and molecular physiological studies for development of high-yielding salt-tolerant bread wheat genotypes.
机译：在营养溶液中生长的16个面包小麦（Triticum Aestivum L.）基因型中，研究了在早期生长阶段施用NaCl对萌发，根和芽干重，钾（K）和钠（NA）的浓度的影响。 NaCl的施用在2,55,117,194和287mm的浓度下进行。基因型显示出在NaCl处理下测量的特征的各种变化。发现基因型的耐盐指数（STI）表达与对照处理相比，在NaCl处理下产生的干物质产量的比例是可靠的标准，用于排名其耐受NaCl的基因型。 STI值与芽NA浓度之间没有关系（R2 = -0.11）。相比之下，芽K浓度与STI值非常明显地相关（R2 = 0.646 **）。有趣的是，与易感基因型相比，一些非常耐受性的基因型含有类似或更高的NA浓度。结果表明，通过干物质产生和芽K浓度确定的STI是用于排名基因型的可靠参数，用于耐盐胁迫的耐受性。芽Na浓度与STI值之间的相关性非常差，表明K和组织耐受（例如，NA沉积物）的根起吸收能力似乎是重要的生理因素，其促进了16个面包小麦基因型中的差异耐盐性。本研究还确定了高敏感和耐受性的基因型（高达287毫米），这些基因型可用于育种计划和分子生理研究，用于开发高产耐盐面包小麦基因型。

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