Performance of White Mustard (Sinapis alba) Genotypes under Salinity Stress during Germination and Seedling Growth Stages

Yıl 2025, Cilt: 8 Sayı: 6, 1883 - 1889, 15.11.2025

Mehmet Demir Kaya , Nurgül Ergin , Gülşah Seçal , Ahmet Gümüşçü

https://doi.org/10.34248/bsengineering.1748127

Öz

A laboratory experiment was designed to investigate the effects of salinity stress on the germination and early seedling growth of white mustard (Sinapis alba). Three white mustard genotypes (WM1, WM2, and WM3) were germinated between papers moistened with solutions of various NaCl concentrations: 0 (distilled water), 50, 100, 150, and 200 mM. Germination percentage, mean germination time, germination index, root and shoot length, seedling fresh and dry weight, and dry matter were assessed. The results showed that increased salinity caused a significant reduction in germination percentage and index, as well as seedling growth parameters, with genotypic differences. The germination percentage of WM2 was not affected by increasing salinity stress, while it significantly decreased at 200 mM in WM1 and WM3. Seedling growth was more dramatically inhibited by salinity than germination. Increasing salinity resulted in more severe decreases in shoot length than root length. Low levels of NaCl at 50 and 100 mM promoted seedling fresh weight, and dry weight was higher in seedlings exposed to salinity stress. These results showed significant variation among white mustard genotypes for salinity tolerance, with WM2 exhibiting the highest level of tolerance. Generally, white mustard can withstand salinity levels up to 100 mM NaCl during germination and seedling growth. In conclusion, WM2 should be considered as a genetic resource for salinity tolerance and may be the preferred choice for salt-affected areas over other mustard genotypes.

Anahtar Kelimeler

Sinapis alba , NaCl , Genotype , Germination , Stress tolerance index

Etik Beyan

Ethics committee approval was not required for this study because there was no study on animals or humans.

Teşekkür

The authors would like to thank Assoc. Prof. Dr. Engin Gökhan KULAN and Elif YAMAN for their support.

Kaynakça

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