Soğan (Allium cepa L.)Tohumlarında Tuza Toleransın Hızlı Bir Yöntem ile Belirlenmesi

Year 2016, Volume: 45 Issue: (Özel Sayı 1) 7. Ulusal Bahçe Bitkileri Kongresi, 484 - 488, 31.03.2016

Haluk Çağlar Kaymak , Gültekin Öztürk

Abstract

Bu araştırma, soğan tohumlarının tuza toleransının belirlenmesinde kaynayan su testinin kullanılabilme olanaklarını belirmek amacıyla yürütülmüştür. Araştırmada, kaynayan su testi ile standart çimlendirme testi ve çıkış testi sonuçları istatistiksel olarak karşılaştırılmıştır. Bitkisel materyal olarak, dört soğan çeşidi (Allium cepa L. cvs. 'Early Texas Grano' (ETG), 'Panku', 'Banko', ve 'Red Onion')’nin tohumları kullanılmıştır. Araştırmada yapılan canlılık testlerinin tamamı 4 tekerrürlü ve her tekerrürde 50 tohum olacak şekilde ve 5 farklı tuz konsantrasyonunda (0, 6.3, 9.8, 13.0 ve 15.8 dS.m-¹) yürütülmüştür. Araştırma sonunda elde edilen sonuçlara göre, testlerin tamamında tuz konsantrasyonundaki artışa bağlı olarak soğan tohumlarında çimlenme ve çıkış oranları azalmıştır. Bununla birlikte, testler arasında yapılan korelasyon testi sonuçlarına göre, hızlı (1 saat/örnek) bir test olan kaynayan su testinin soğan tohumlarında tuza toleransın belirlenmesinde kullanılabileceği sonucuna varılmıştır.

Keywords

Kaynayan su testi , soğan , çimlenme , çıkış , tuz stresi

Prediction of Salinity Tolerance of Onion (Allium cepa L.) by a Rapid Method

Abstract

The study was undertaken to determine the relations between boiling water test, as a new test, with viability and vigour of onion (Allium cepa L.) seeds at salinity stress. Four onion cultivars (cvs. 'Early Texas Grano' (ETG), 'Panku', 'Banko', and 'Red Onion') seeds were used as plant material. Ali the viability tests were conducted using four replicates of 50 seeds from each cultivar at various salinity stress (0, 6.3, 9.8, 13.0 and 15.8 dS.m-¹). Increased salinity levels resulted in decreased germination percentage and speed, vigour and boiling water test values compared to Controls. It might be assessed that the boiling water test could be used as rapid and simple method to measure seed viability and vigour by evaluating radicle protrusion of onion seeds in boiling water at salinity stress. Boiling water test is new or novel and reliable technique to test onion viability and it has a great potential to test germination and vigour at different salt concentrations rapidly in the onion seeds.

Keywords

Boiling water test , onion , seed germination , vigour , salinity stress

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