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Investigating the difference of salt tolerance determinants in contrasting bread wheat (triticum aestivum l.)


The International Journal of Biological Research (TIJOBR)

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Abbas Shoukat1*, Muhammad Ahmad2, Nawal Zafar3, Mazhar Ullah Bashir4, Allah Nawaz1, Aqib Manzoor4, Muhammad Dilawaiz Khan5 and Muhammad Mubashar Zafar4 

-Corresponding author: abbasshoukat3854@gmail.com

Submitted Accepted Published
Feb 26,2018 Oct 22,2018 Dec 20,2018

2018 / Vol: 1 / Issue: 1

Abstract


Wheat is a major food crop in Pakistan which is a good source of carbohydrates and dietary fiber. Different cultivars of various crops contrast in their capacities to adapt the diverse conditions of salts based upon their genetic makeup. A pot experiment was performed in the green house of Saline Agriculture Research Center (SARC), Institute of Soil and Environmental Sciences, University of Agriculture, Faisalabad to assess the effect of salinity. Five wheat (Triticum aestivum) varieties viz. Unaj, Ujala, SARC-2, SARC-5 and SARC-8 were used as a test crop. Three levels of salinity (Control, 10 dS m-1 and 15 dS m-1) were developed by using sodium chloride (NaCl) salt. Recommended doses of N, P and K (120-90-60 kg ha-1) were applied at sowing, tillering and booting stage. Completely randomized design (CRD) with three replications under two factorial was used. The salt tolerant determinants like shoot length, root length, no. of tillers per plant, no. of spikes per pot, spike length, fresh and dry shoot and root weight, chlorophyll contents, grain and straw yield per pot were calculated. The straw samples were collected at maturity and analyzed for Na+ and K+ contents. The least significant difference (LSD) test with 5% significant level was employed for differentiating the significant means. It was found that K+ concentration was significantly higher in straw samples of wheat cultivar Unaj-2017 but Na+ uptake in shoot was less as compared to other varieties followed by Ujala-2016. However, Na+ concentration improved with enhancing NaCl stress in all genotypes. Hence, wheat variety Unaj-2017 was highly salt tolerant, followed by Ujala-2016, and whereas other three tested varieties were less tolerant.

Keywords: salinity, yield, wheat, Na+


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