TAILIEUCHUNG - Bread wheat responds salt stress better than einkorn wheat does during germination
Salt stress during germination degenerates crop establishment and declines yield in wheat (Triticum subsp.). Against salt (NaCl) stress, we investigated 12 bread (Triticum aestivum L.) and 10 einkorn wheat (T. monococcum subsp. monococcum) entries for germination rate, germinating power, coleoptile length, shoot length, root length, shoot/root length ratio, root fresh weight, root dry weight, and root fresh/dry weigh ratio. | Turkish Journal of Agriculture and Forestry Turk J Agric For (2016) 40: 783-794 © TÜBİTAK doi: Research Article Bread wheat responds salt stress better than einkorn wheat does during germination 1 1, 2 3 1 Didem ASLAN , Nusret ZENCİRCİ *, Murat ETÖZ , Bülent ORDU , Sara BATAW Department of Biology, Faculty of Arts and Sciences, Abant İzzet Baysal University, Bolu, Turkey 2 Department of Industrial Engineering, Faculty of Engineering, Alaattin Keykubat University, Alanya, Antalya 3 Department of Business, Faculty of Economics and Administrative Sciences, Abant İzzet Baysal University, Gölköy, Bolu, Turkey 1 Received: Accepted/Published Online: Final Version: Abstract: Salt stress during germination degenerates crop establishment and declines yield in wheat (Triticum subsp.). Against salt (NaCl) stress, we investigated 12 bread (Triticum aestivum L.) and 10 einkorn wheat (T. monococcum subsp. monococcum) entries for germination rate, germinating power, coleoptile length, shoot length, root length, shoot/root length ratio, root fresh weight, root dry weight, and root fresh/dry weigh ratio. An effective blocking in variance analysis improved statistical significance and differentiation between germination stages and wheat entries. Salt total and salt ranking tolerance indices grouped the wheat entries into tolerant (Bayraktar 2000, Gerek 79, İkizce 96, Gün 91, Demir 2000, and Momtchil) and susceptible ones (Population-4, Population-14, Population-15, Population-9, Population-11, and Population-10). The best coleoptile length and root fresh weight developments occurred between 0 and M and root length between 0 and M salt doses. Coleoptile length, root fresh weight, and root dry weight started decreasing at M. Pearson linear correlation coefficients were significant at different levels for coleoptile length, root fresh weight, and root dry weight. .
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