Response of some varieties of bread wheat (Triticum astivim L.) and durum (Triticum durum L.) to salt stress
DOI:
https://doi.org/10.59658/jkas.v1i2.355Abstract
Experiment was conducted in Petri dishes and in the field (in the Baghdad / Abu Ghraib in the soil of calcareous classified within the range of soils Great Typic Torrifluvent) in order to study the effect of salinity stress( 3, 6 and 9 ds / m )in germination and dry weight at seedling and booting stages for two genotypes of bread wheat and two genotypes of durum wheat. Moreover the leaves and roots content of Na and K was estimated. use randomized complete block design in a factorial experiment with three replications .
The results showed the superiority Iraq genotypes among the varieties and sin al-jamal from durum genotypes in the percentage of germination , also caused increased levels of salinity stress to reduce germination in all varieties under study , while the cultivar gave Iraq varieties of bread genotype and sin al-jamal from durum genotypes lowest rate of decline . It also contained the upper leaves of these two categories on the lower concentration of sodium and the highest concentration of potassium , while their leaves contained the lower roots and the highest concentration of sodium, with the highest concentration of potassium in the lower leaves compared with other varieties . It also gave the two types higher value of the dry weight of shoots in the two phases of seedling and booting stages. The experiment results show the success of the product was Iraq varieties and sin al-jamal of durum varieties to tolerance the salinity stress compared to other varieties studied through possess a mechanism to exclude sodium in the lower parts and keep focus High potassium in different parts of the plant to maintain the ionic balance in the plant , which is likely to be considered efficient varieties to tolerance salinity stress .
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