Ekmeklik ve Makarnalık Buğday Çeşitlerinde Tuzluluğun Çimlenme Dönemi Üzerine Etkileri

Yıl 2014, Cilt: 24 Sayı: 2, 127 - 139, 01.06.2014

Yasin Vardar Esra Aydoğan Çifci Köksal Yağdı

https://doi.org/10.29133/yyutbd.235926

Cited By: 3

Öz

In this study 5 salt concentrations (3.5, 7.0, 10.5, 14.0 and 17.5 dS m) and tap water (0.3 dS m ) as control were used to determine the effects of salinity on germination stage of 5 bread wheat (Golia, Gönen, Köksal - 2000, Pehlivan and Sagittario) and 3 durum wheat cultivars (Altıntaş - 95, Gediz - 75 and Pınar - 2001) in the laboratory of the Department of Field Crops, Faculty of Agriculture, University of Uludag. The experiment was carried out as randomized plots design with two factors and three replications. Water uptake, root lenght and shoot lenght, dry weight of shoot, dry weight of root, germination percentage, the reduction percentage of emergence and salt tolerance index decreased significantly depend on increasing salt concentration. As a result of resistance to salt for investigated genotypes under in vitro conditions, among the bread wheat cultivars, Köksal - 2000 and Sagittario were resistant for the other genotypes and Gediz - 75 and Pınar - 2001 with the highest tolerance was being investigated in durum wheat genotypes. Correlation analysis indicated significant relationships between salt concentration and all investigated parameters. Further study is required to see the effect of salt stress on germination of these genotypes under field conditions.

Anahtar Kelimeler

Bread and durum wheat, germination, salinity

Salinity Effects On Germination Stage of Bread and Durum Wheat Cultivars

Öz

Bu çalışma, 5 ekmeklik (Golia, Gönen, Köksal - 2000, Pehlivan ve Sagittario) ve 3 makarnalık buğday çeşidinin (Altıntaş-95, Gediz-75 ve Pınar-2001) çimlenme döneminde etkilerini belirlemek üzere 5 farklı tuz konsantrasyonu (3.5, 7.0, 10.5, 14.0 and 17.5 dS m) ve kontrol olarak musluk suyu (0.3 dS m ) kullanılarak Uludağ Üniversitesi, Ziraat Fakültesi Tarla Bitkileri Bölümü laboratuvarında yürütülmüştür. Deneme Tesadüf Parselleri Deneme Deseninde iki faktörlü ve 3 tekrarlamalı olarak düzenlenmiştir. Su alımı, kök uzunluğu ve sürgün boyu, sürgün kuru ağırlığı, kök kuru ağırlığı, çimlenme yüzdesi, çimlenme oranındaki azalma ve tuz tolerans indeksi tuz konsantrasyonunun artışına bağlı olarak önemli derecede düşmüştür. Kontrollü koşullar altında kullanılan genotiplerin tuza dayanım yönünden incelenmeleri sonucunda ekmeklik buğday çeşitlerinin arasında, Köksal–2000 ve Sagittario çeşitleri diğer genotiplerden daha dayanıklı olarak belirlenirken; makarnalık buğday çeşitleri içinde ise Gediz-75 ve Pınar-2001 çeşitleri yüksek toleranslı genotipler olarak belirlenmişlerdir. Korelasyon analizi sonucunda tuz konsantrasyonu ve incelenen tüm özellikleri arasında önemli ilişkiler belirlenmiştir. Ancak bu genotiplerde çimlenmenin üzerinde tuz stresinin etkisini görmek için tarla çalışmalarının da yürütülmesi gereklidir.

Anahtar Kelimeler

Ekmeklik ve makarnalık buğday, çimlenme, tuzluluk

Kaynakça

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