The effect of various NaCl concentrations on morphophysiological properties of bread wheat sprouts (Triticum aestivum L.)
Journal Title: Фактори експериментальної еволюції організмів - Year 2018, Vol 23, Issue
Abstract
Aim. The effects of various NaCl concentrations on germination energy, germination percentage of seeds and morpho-physiological indices of seedlings have been determined in bread wheat (Triticum aestivum L.) varieties. Methods. Wheat seeds were germinated at 0, 100, 150, 200 mM concentrations of NaCl using the roll method. Rezults. The delay of the growth of seedlings and root system was observed with increasing salt concentrations in all samples. The effect of various salt concentrations on separate varieties was diifferent. Conclusions. The highest indices of the development of coleoptiles and root system and the highest amount of chlorophyll were detected at 150 and 200 mM concentrations of NaCl in the Mirbashir-128 variety. The Bezostaya and Nurlu-99 varieties manifested medium tolerance, while the Sheki-1 variety was relatively less tolerant. Keywords: NaCl, wheat varieties, germination energy, germination percentage, chlorophyll.
Authors and Affiliations
F. I. Gasimova, M. A. Khanishova, K. R. Taghiyeva, I. V. Azizov
Keywords
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