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Effect of Salt Doses on Biological Values in Durum Wheat

Year 2022, Volume: 36 Issue: 2, 260 - 267, 25.08.2022

Abstract

This research was carried out to determine the response of some durum wheat cultivars to salt stress during the germination stage. In the study, in which 11 durum wheat varieties, which are widely produced in different regions of Turkey, were used, 3 g l-1 and 6 g l-1 doses of NaCl were applied in addition to the distilled water application. In the research, germination rate, germination power,
root length, shoot length, fresh and dry weight properties were investigated. The study was carried out according to the Factorial Experiment Design in Random Plots under laboratory conditions. Statistically significant differences were found between cultivars and salt doses, except for fresh and dry weight, in terms of all traits examined. Additionally, variety x salt dose interactions were found
as important in terms of other characteristics except for dry weight. The highest germination rate, germination power and dry weight were determined in Altıntaş-95, highest root length in Eminbey and highest fresh weight Yelken varieties. Except for and dry weight, other properties were significantly reduced with increasing salt dose.

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Details

Primary Language English
Subjects Agronomy
Journal Section Research Article
Authors

Neslihan Doruk Kahraman This is me

Sabri Gökmen This is me

Publication Date August 25, 2022
Submission Date May 13, 2022
Published in Issue Year 2022 Volume: 36 Issue: 2

Cite

EndNote Doruk Kahraman N, Gökmen S (August 1, 2022) Effect of Salt Doses on Biological Values in Durum Wheat. Selcuk Journal of Agriculture and Food Sciences 36 2 260–267.

Selcuk Agricultural and Food Sciences is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License (CC BY NC).