Farklı Tuz Konsantrasyonlarında Kinoa (Chenopodium quinoa Willd.)’nın Çimlenme Özelliklerinin Belirlenmesi

Year 2018, Volume: 33 Issue: 1, 85 - 91, 30.06.2018

Mustafa Tan , Emre Akçay

https://doi.org/10.28955/alinterizbd.400354

Cited By: 4

Abstract

Kinoa tuzluluk gibi çevresel faktörlere karşı dayanıklı bir bitki olarak bilinir. Bununla birlikte, bitkilerde çevresel faktörlere dayanıklılık genotiplere göre değişiklik gösterir. Bu çalışma, farklı tuzluluk seviyelerinde 15 kinoa genotipinin çimlenme özelliklerini belirlemek amacıyla yürütülmüştür. Araştırma kontrollü şartlarda, tam şansa bağlı deneme deseninde 3 tekerrürlü olarak kurulmuştur. Genotiplerin çimlenme oranı, çimlenme zamanı ve hassasiyet indeksi değerleri 6 farklı tuzluluk derecesinde (0, 100, 200, 300, 400 ve 500 mM NaCl) incelenmiştir. Artan tuzluluk seviyesi çimlenme oranını düşürmüş, çimlenme süresini uzatmıştır. Çimlenme döneminde tuzluluğa hassasiyeti en yüksek olan genotipler Qhaslala Blanca ve beyaz popülasyon olurken, en az hassasiyet Q-52 çeşidinde belirlenmiştir.

Keywords

Kinoa genotipleri, tuza tolerans, çimlenme, NaCl

Determination of Germination Characteristics of Quinoa (Chenopodium quinoa Willd.) in Different Salt Concentrations

Abstract

Quinoa is known as a resistant plant to environmental factors such as salinity. However, resistance to environmental factors varies according to genotypes. This study was carried out to determine the germination characteristics of the 15 quinoa genotypes (Titicaca, Rainbow, Read Head, Sandoval Mix, Cherry Vanilla, Q-52, French Vanilla, Mint Vanilla, Oro de Valle, Qhaslala Blanca, Moqu Arrochilla and 4 populations) at different salinity levels. The experiment was established under controlled growth conditions in 2015. Petri dishes were placed in randomized plots design with three replications. Germination rate, germination time and sensitivity index values of genotypes were determined at 6 different salinity levels (0, 100, 200, 300, 400 and 500 mM NaCl). Increased salinity has reduced the rate of germination, but prolonged germination time. The Qhaslala Blanca variety and white population were found as the most sensitive genotypes to salinity during the germination period, while the least sensitivity was determined at Q-52 variety.

Keywords

Quinoa, genotypes, tolerance to salinity, germination, NaCl

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