Makarnalık (Triticum turgidum L. Durum) buğday Cd konsantrasyonu üzerine değişik (NaCl, KCl ve CaCl2) tuz uygulamalarının etkisi

Year 2020, , 145 - 150, 30.06.2020

Faruk Özkutlu

https://doi.org/10.29278/azd.719313

Abstract

Bu araştırma, sera koşullarında, tesadüf parselleri deneme deseninde Cd ile kirlenmiş topraklara farklı (NaCl, KCl ve CaCl2) tuz uygulamalarının Cd alımı üzerine etkisi belirlemek amacıyla yapılmıştır. Kadmiyum’suz ve Cd’lu koşullarda Cl’un Na+, K+ ve Ca+2 formunda uygulanmasıyla bitki kuru madde verimi azalma eğilimi göstermiştir. Bu azalma, en belirgin olarak Cl’un 4.0 g kg-1 olarak verildiği NaCl ve KCl uygulamalarında görülmüştür. Buna göre, Cd’un en yüksek dozunda kontrol bitkisinde kuru madde verimi 649 mg bitki-1 iken, Cl’un 4.0 g kg-1 düzeyinde Na formunda uygulandığı koşulda, kuru madde verimi yaklaşık olarak 2.5 kat azalarak 276 mg bitki-1’ye, K formunda uygulanmasıyla ise yaklaşık olarak 2 kat azalarak 352 mg bitki-1 düzeyine inmiştir. Makarnalık buğday yeşil aksam Cd konsantrasyonunun artmasında Cl- tuzlarının önemli etkileri belirlenmiştir. Artan Cd dozlarında, Cl’un Na+, K+ ve Ca+2 formlarının uygulandığı tüm dozlarda yeşil aksam Cd konsantrasyonu artmıştır. Herhangi bir tuzun uygulanmadığı ve Cd’un 1 mg kg-1 düzeyinde uygulamasında, kontrol bitkisinin Cd konsantrasyonu 8.31 mg kg-1 olduğu buna karşın Cl’un 4.0 g kg-1 olarak verildiği Na+, K+ ve Ca+2 formlarında yeşil aksam Cd konsantrasyonu sırasıyla 26.4, 20.2 ve 13.5 mg kg-1’a yükselerek %217, %143 ve %62 oranında arttığı saptanmıştır. Sonuç olarak tuzların makarnalık buğdayda Cd alımını artırdığı ve bu artışta tuzlara eşlik eden katyonların önemli olduğu tespit edilmiştir. Farklı tuz Na+, K+ ve Ca+2 formları arasında da Cd konsantrasyonunu en fazla arttırmada Na+>K+>Ca+2 şeklinde bir sıralamanın olduğu belirlenmiştir.

Keywords

Makarnalık buğday, kadmiyum, klorür tuzları

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