Effect of Salt Treatment on Seed Germination and Sprout of Quality in Vegetable Soybean Sprout Growing (Glycine max L.)
Abstract
Present study has explored the effect of salinity on soybean sprouts (Glycine max L. Merr.) growing. 25 and 50 mM NaCl doses were exposed after germination stage. The salinity had some effects on shoot-root length and shoot-root fresh weight. This study demonstrated that the most sensitive cultivars were Nazlıcan and Mitchell while the most tolerance cultivar was Yeşilsoy under salt stress. As a result, tolerans cultivars to abiotic stress condition is recommended in production of soybean sprouts. Furthermore, low-salt dose treatments can prevent the occurrence of some diseases and physiological problems such as tip burn in during growing season.
References
- Aktas H, Karni L, Aloni B, Bar-Tal A (2003). Physiologial and biochemical mechanism leading to blossom end rot in greenhouse grown peppers, irrigated with saline solution. Acta Horticulturae. 609: 81-88.
- Aktas H, Karni L, Chang DC, Turhan E, Bar-Tal A, Aloni B (2005). The suppression of salinityassociated oxygen radicals production, in pepper (Capsicum annuum L.) fruit, by manganese, zinc and calcium in relation to its sensitivity to Blossom-end Rot. Physiologia Plantarum. 123: 67Aktas H, Abak K, Cakmak I (2006). Genotypic variation in the response of pepper to salinity. Scientia Horticulturae. 110: 260–266.
- Amirjani MR (2010). Effect of salinity stress on growth, mineral composition proline content, antioxidant enzymes of soybean. American Journal of Plant Physiology. 5(6): 350 – 360.
- Arıoğlu H, Çalışkan S, Sögüt T, İncikli H, Zaimoğlu B, Güllüoğlu L (2003). Çukurova bölgesi ikinci ürün koşullarına uygun soya çeşit ıslahı üzerine araştırmalar. Türkiye 5. Tarla bitkileri Kongresi, 13
- Çömlekçioğlu N (2009). Harran ovası koşullarında ikinci ürün sebze soya (Glycine max L. Merr) yetiştirilmesi. Harran Üniversitesi Ziraat Fakültesi Dergisi. 13 (1):27-31.
- Dasgan H.Y, Aktas H, Abak K, Cakmak I (2002). Determination of screening techniques to salinity tolerance in tomotoes and investigation of genotype responses. Plant Science, 163: 695-703 Faostat (2011). Food and Agricultural commodities production, http://faostat.fao.org /site/339/ default.aspx. (Erişim tarihi: 12 Şubat 2013).
- Kao Wy, Forseth Iz (2006). Dirunal leaf movement, chlorophyll fluorescence and carbon assimilation in soybean grown under different nitrogen and water availabilities. Plant Cell & Environment. 15 (6):703-710.
- Kathleen TR, Xuetong Fan (2004). Ionizing Radiation of Seeds and Sprouts: A Review: Irradiated Seeds and Sprouts. American Chemical Society. 875:107-116.
- Konovsky J, Lumpkin, TA, McClary D (1994). The vegetable soybean; understanding the Japanese food and agrimarket: a mltiface ted opportunlty, O’Rourke, A.D. (ed), Howort Press, Binghamton , 173-1
- Makiko M, Clarice JC , Marie WB, Thomas AL (2007). SSR Diversity of Vegetable Soybean (Glycine max (L.) Merr.). Genetic Resources and Crop Evolution. 54: 497-508.
- Sharma RR, Demirci A, Beuchat LR, Fett WF (2002). Inactivation of Escherichia coli O157:H7 on Inoculated Alfalfa Seeds with Ozonated Water and Heat Treatment. 65: 447-451.
- Sobhanian H, Razavizadeh R , Nanjo Y, Ehsanpour AA, Jazii FR, Motamed N, Komatsu S (2010). Proteome analysis of soybean leaves, hypocotyls and roots under salt stress. Proteome Science. 8:19
- Weiss A, Hammes WP (2003). Thermal Seed Treatment to İmprove the Food Safety Status of Sprouts. Journal of Applied Botany. 77(6):152-155.
- Wszelaki AL, Delwiche JF, Walker SD, Liggett RE, Miller SA, Kleinhenz MD (2005). Consumer liking and descriptive analysis of six varieties of organically grown edamame-type soybean. Food Quality and Preference. 16(8): 651-658.
- Young G, Mebrahtu T, Johnson J (2000). Acceptability of gren soybeans as a vegetable entitiy. Plant Foods for Human Nutrition. 55: 323–333.
Sebze Soya Filizi Yetiştiriciliğinde (Glycine Max L. ) Tuz Uygulamalarının Tohum Çimlenmesi ve Filiz Kalitesi Üzerine Etkileri
Abstract
Bu çalışmada soya filizi (Glycine max L.) yetiştiriciliği üzerine tuzun etkisi araştırılmıştır. Çimlenme aşamasından sonra 25 ve 50 mM NaCl dozlarında tuz dozları uygulanmıştır. Tuzluluk sürgünkök uzunluğu ve sürgün-kök taze ağırlığı üzerine etkili olmuştur. Bu çalışma sonunda tuza en hassas genotip olarak Nazlıcan ve Mitchell, en tolerant genotip olarak da Yeşilsoy belirlenmiştir. Sonuç olarak soya filizi üretiminde abiotik koşullara tolerant çeşitlerin kullanılması önerilmiştir. Ayrıca yetiştiricilik esnasında oluşabilecek bazı hastalıklara ve filiz uçlarındaki kararmalara karşı düşük tuz uygulamalarının bir önlem olabileceği düşünülmektedir.
Keywords
References
- Aktas H, Karni L, Aloni B, Bar-Tal A (2003). Physiologial and biochemical mechanism leading to blossom end rot in greenhouse grown peppers, irrigated with saline solution. Acta Horticulturae. 609: 81-88.
- Aktas H, Karni L, Chang DC, Turhan E, Bar-Tal A, Aloni B (2005). The suppression of salinityassociated oxygen radicals production, in pepper (Capsicum annuum L.) fruit, by manganese, zinc and calcium in relation to its sensitivity to Blossom-end Rot. Physiologia Plantarum. 123: 67Aktas H, Abak K, Cakmak I (2006). Genotypic variation in the response of pepper to salinity. Scientia Horticulturae. 110: 260–266.
- Amirjani MR (2010). Effect of salinity stress on growth, mineral composition proline content, antioxidant enzymes of soybean. American Journal of Plant Physiology. 5(6): 350 – 360.
- Arıoğlu H, Çalışkan S, Sögüt T, İncikli H, Zaimoğlu B, Güllüoğlu L (2003). Çukurova bölgesi ikinci ürün koşullarına uygun soya çeşit ıslahı üzerine araştırmalar. Türkiye 5. Tarla bitkileri Kongresi, 13
- Çömlekçioğlu N (2009). Harran ovası koşullarında ikinci ürün sebze soya (Glycine max L. Merr) yetiştirilmesi. Harran Üniversitesi Ziraat Fakültesi Dergisi. 13 (1):27-31.
- Dasgan H.Y, Aktas H, Abak K, Cakmak I (2002). Determination of screening techniques to salinity tolerance in tomotoes and investigation of genotype responses. Plant Science, 163: 695-703 Faostat (2011). Food and Agricultural commodities production, http://faostat.fao.org /site/339/ default.aspx. (Erişim tarihi: 12 Şubat 2013).
- Kao Wy, Forseth Iz (2006). Dirunal leaf movement, chlorophyll fluorescence and carbon assimilation in soybean grown under different nitrogen and water availabilities. Plant Cell & Environment. 15 (6):703-710.
- Kathleen TR, Xuetong Fan (2004). Ionizing Radiation of Seeds and Sprouts: A Review: Irradiated Seeds and Sprouts. American Chemical Society. 875:107-116.
- Konovsky J, Lumpkin, TA, McClary D (1994). The vegetable soybean; understanding the Japanese food and agrimarket: a mltiface ted opportunlty, O’Rourke, A.D. (ed), Howort Press, Binghamton , 173-1
- Makiko M, Clarice JC , Marie WB, Thomas AL (2007). SSR Diversity of Vegetable Soybean (Glycine max (L.) Merr.). Genetic Resources and Crop Evolution. 54: 497-508.
- Sharma RR, Demirci A, Beuchat LR, Fett WF (2002). Inactivation of Escherichia coli O157:H7 on Inoculated Alfalfa Seeds with Ozonated Water and Heat Treatment. 65: 447-451.
- Sobhanian H, Razavizadeh R , Nanjo Y, Ehsanpour AA, Jazii FR, Motamed N, Komatsu S (2010). Proteome analysis of soybean leaves, hypocotyls and roots under salt stress. Proteome Science. 8:19
- Weiss A, Hammes WP (2003). Thermal Seed Treatment to İmprove the Food Safety Status of Sprouts. Journal of Applied Botany. 77(6):152-155.
- Wszelaki AL, Delwiche JF, Walker SD, Liggett RE, Miller SA, Kleinhenz MD (2005). Consumer liking and descriptive analysis of six varieties of organically grown edamame-type soybean. Food Quality and Preference. 16(8): 651-658.
- Young G, Mebrahtu T, Johnson J (2000). Acceptability of gren soybeans as a vegetable entitiy. Plant Foods for Human Nutrition. 55: 323–333.
There are 15 citations in total.
Details
| Primary Language | Turkish |
|---|---|
| Journal Section | Articles |
| Authors | |
| Publication Date | September 1, 2013 |
| Published in Issue | Year 2013 Volume: 23 Issue: 3 |
Yuzuncu Yil University Journal of Agricultural Sciences by Van Yuzuncu Yil University Faculty of Agriculture is licensed under a Creative Commons Attribution 4.0 International License.