Effect of Salinity on Morpho-Physiological Characteristics of Spring Wheat Genotypes



Bread wheat germplasm tolerant to salinity with high end-use quality is required to maintain grain production in saline lands. Four spring bread wheat cultivars with different tolerance to salinity and their three F3 progenies were evaluated at four levels of salt concentrations; 0, 150, 200 and 250 Mm NaCl. Na+, K+ and Cl- concentrations in the wheat penultimate leaf and some of the biomass and yield related traits were measured. The allelic variations of Glu-1 loci in the crosses were examined. Salinity had a significant positive effect on Na+ and Cl- concentrations and the Na+/K+ ratio. As salinity level increased, yield and 1000 grain weight and K+ concentration were declined. Most of the F3 progenies did not show much improvement in terms of biomass or yield related traits. However, F3 progenies of the Cajema×Lerma Rojo cross showed an improved quality score.


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