The Effects of Different Salinity Levels on Root and Shoot Development in Some Quinoa (Chenopodium quinoa Willd.) Varieties

Year 2019, Volume: 50 Issue: 3, 292 - 298, 22.09.2019

Mustafa Tan Emre Akçay

https://doi.org/10.17097/ataunizfd.550741

Cited By: 4

Abstract

This study was planned to determine the development of root and shoot in
different salinity levels of 10 quinoa varieties obtained from different
sources. The research was conducted in 2015 under controlled conditions in the
greenhouses of Agricultural Faculty of Atatürk University. Quinoa plants were
grown at different salinity concentrations (0, 100, 200, 300, 400 and 500 mM
NaCl) during seedling period. In the study, which was carried out with 3
replications according to completely randomized plots experimental design, shoot and root length,
shoot and root dry weights and tolerance to salinity were determined. According
to the data obtained; the highest shoot length (18.0 cm), the shoot dry weight
(0.68 g) and the root dry weight (0.049 g) in Qhaslala Blanca variety, the root
length (7.6 cm) in Red Head and Moqu Arrochilla varieties were determined.
Depending on the level of salinity, the development of root and shoots
decreased significantly. However, the responses of the varieties to salinity
levels were found to be different. Titicaca and Mint Vanilla were identified as
varieties with high salinity tolerance.

Keywords

Quinoa, Genotype, Salinity stress, Shoot and root development

Farklı Tuzluluk Seviyelerinin Bazı Kinoa (Chenopodium quinoa Willd.) Çeşitlerinde Kök ve Sürgün Gelişmesine Etkileri

Abstract

Bu çalışma farklı
kaynaklardan temin edilen 10 kinoa çeşidinin farklı tuzluluk seviyelerinde kök
ve sürgün gelişmesini belirlemek amacıyla planlanmıştır. Araştırma 2015 yılında
Atatürk Üniversitesi Ziraat Fakültesi seralarında kontrollü şartlarda
yürütülmüştür. Kinoa bitkileri fide döneminde iken farklı tuzluluk konsantrasyonlarında (0, 100, 200, 300, 400
ve 500 mM NaCl) yetiştirilmişlerdir. Şansa bağlı tam parseller deneme desenine
göre 3 tekerrürlü olarak yürütülen çalışmada fide dönemindeki bitkilerin sürgün
ve kök uzunlukları, sürgün ve kök kuru ağırlıkları ve tuzluluğa tolerans
dereceleri belirlenmiştir. Elde edilen verilere göre en yüksek sürgün uzunluğu
(18.0 cm), sürgün kuru ağırlığı (0.68 g) ve kök kuru ağırlığı (0.049 g)
Qhaslala Blanca çeşidinde, kök uzunluğu (7.6 cm) Red Head ve Moqu Arrochilla
çeşitlerinde belirlenmiştir. Tuzluluk seviyesine bağlı olarak kök ve sürgün
gelişmesi önemli seviyede gerilemiştir. Ancak çeşitlerin tuzluluk seviyelerine
gösterdiği tepkiler farklı bulunmuştur. Titicaca ve Mint Vanilla tuzluluğa
toleransı yüksek olan çeşitler olarak belirlenmişlerdir. 

Keywords

Kinoa, Genotip, Tuz stresi, Sürgün ve kök büyümesi

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