Growth Properties and Ion Distribution in Different Tissues of Bread Wheat Genotypes (Triticum aestivum L.) Differing in Salt Tolerance

Journal of Agronomy and Crop Science (Impact Factor: 2.62). 02/2011; 197(1):21-30. DOI: 10.1111/j.1439-037X.2010.00437.x

Four bread wheat genotypes differing in salt tolerance were selected to evaluate ion distribution and growth responses with increasing salinity. Salinity was applied when the leaf 4 was fully expanded. Sodium (Na+), potassium (K+) concentrations and K+/Na+ ratio in different tissues including root, leaf-3 blade, flag leaf sheath and flag leaf blade at three salinity levels (0, 100 and 200 mm NaCl), and also the effects of salinity on growth rate, shoot biomass and grain yield were evaluated. Salt-tolerant genotypes (Karchia-65 and Roshan) showed higher growth rate, grain yield and shoot biomass than salt-sensitive ones (Qods and Shiraz). Growth rate was reduced severely in the first period (1–10 days) after salt commencements. It seems after 20 days, the major effect of salinity on shoot biomass and grain yield was due to the osmotic effect of salt, not due to Na+-specific effects within the plant. Grain yield loss in salt-tolerant genotypes was due to the decline in grain size, but the grain yield loss in salt-sensitive ones was due to decline in grain number. Salt-tolerant genotypes sequestered higher amounts of Na+ concentration in root and flag leaf sheath and maintained lower Na+ concentration with higher K+/Na+ ratios in flag leaf blade. This ion partitioning may be contributing to the improved salt tolerance of genotypes.

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Available from: Afrasyab Rahnama, Jun 22, 2015
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