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BUĞDAYIN KÖK VE TOPRAK ÜSTÜ ORGANLARININ İLK GELİŞMESİNE FARKLI TUZ (NaCl) KONSANTRASYONLARININ ETKİSİ

EFFECT OF DIFFERENT SALINITY (NaCl) CONCENTRATIONS ON THE FIRST DEVELOPMENT STAGES OF ROOT AND SHOOT ORGANS OF WHEAT

Journal Name:

  • Anadolu Tarım Bilimleri Dergisi

Publication Year:

  • 2010

Key Words:

Keywords (Original Language):

Author NameUniversity of AuthorFaculty of Author
Abstract (2. Language): 
The study was carried out with the aim to determinate the effects of different NaCl concentrations on germination, seedling growth and salt tolerance of some bread and durum wheat varieties. The experiment was arranged as randomized plots design with two factors and three replications. The research was conducted at the laboratory and Research Greenhouses of Suleyman Demirel University in 2008 year. The cultivars Gerek-79 and Altay-2000 (bread wheat), Kunduru-1149 and Kızıltan-91 (durum wheat) were used as experimental materials. Effects of NaCl concentrations (control and EC value: 3.5, 7.0, 10.5, 14.0 and 17.5 dS m-1) on emergence rate, reduction percentage of emergence (RPE), seedling length, root length, dry weight of above-soil surface organs and root dry weight and salt tolerance index were observed. Germination vigor in petri dishes and characters of seedling growing in pots were noticed. Emergence rate, reduction percentage of emergence (RPE), seedling length, root length, dry weight of above-soil surface organs and root dry weight and salt tolerance index decreased significantly depend on increasing salt concentrations. Response of wheat cultivars were significantly different regarding salt concentrations. Among the cultivars, while the highest salt tolerant index was observed in Altay-2000 cultivar, salt tolerant index of the other wheat cultivars were middle graduated tolerant.
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Abstract (Original Language): 
Çalışma, bazı ekmeklik ve makarnalık buğday çeşitlerinin çimlenme, fide gelişimi ve tuz tolerans indeksi üzerine farklı tuz konsantrasyonlarının etkisini belirlemek macıyla yürütülmüştür. Deneme tesadüf parselleri deneme deseninde iki faktörlü ve 3 tekerürülü olarak kurulmuştur. Araştırma 2008 yılında SDÜ Ziraat Fakültesi laboratuar ve seralarında yürütülmüştür. Gerek-79, Altay-2000 (ekmeklik buğday), Kunduru-1149 ve Kızıltan-91 (makarnalık buğday) çeşitleri deneme materyali olarak kullanılmıştır. Tuz konsantrasyonlarının (kontrol, EC değeri 3.5, 7.0, 10.5, 14.0 ve 17.5 dS/m) sürme oranı, çimlenme oranındaki azalma, fide boyu, kök uzunluğu, toprak üstü ve kök kuru ağırlığı ve tuz tolerans indeksi üzerine etkileri ele alınmıştır. Petri kaplarında çimlenme oranı; saksılarda ise fide gelişimi ile ilgili özellikler incelenmiştir. Tüm çeşitlerde artan tuz içeriğine bağlı olarak çimlenme oranı, çimlenme oranındaki azalma, fide boyu, kök uzunluğu, toprak üstü ve kök kuru ağırlıklarında ve tuz tolerans indeksinde önemli ölçüde azalmalar tespit edilmiştir. Buğday çeşitlerinin tuz konsantrasyonlarına gösterdikleri tepkilerde farklı olmuştur. Çeşitler arasında tuz tolerans indeksi en yüksek Altay-2000 çeşidi olurken, diğer çeşitlerin tuz tolerans indeksi orta dereceli olarak değerlendirilebilir.
FULL TEXT (PDF): 
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  • 1
37-43
  • Turkish

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