Farklı melez kombinasyonları ile elde edilmiş su kabağı (Lagenaria siceraria) melezlerinin su kültürü koşullarında tuz stresine morfolojik ve fizyolojik olarak tolerans düzeylerinin belirlenmesi

Alim Aydın; Hakan Başak

doi:10.20289/zfdergi.1284786

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Farklı melez kombinasyonları ile elde edilmiş su kabağı (Lagenaria siceraria) melezlerinin su kültürü koşullarında tuz stresine morfolojik ve fizyolojik olarak tolerans düzeylerinin belirlenmesi

Öz

Amaç: Bu çalışma, tuza toleranslı oldukları önceki çalışmalarda belirlenen, ileri kademelerdeki hatların kullanılması ile elde edilen su kabağı melezlerinin su kültürü koşullarında tuz stresine tolerans seviyelerinin belirlenmesi amacıyla yürütülmüştür. Materyal ve Yöntem: Çalışmada 4 adet ana ebeveyn hat (S7 kademesinde), 6 adet baba ebeveyn hat (S3 kademesinde), 9 adet melez kombinasyonu ve 1 adet ticari su kabağı anacı materyal olarak kullanılmıştır. Çalışma materyallerinin tuza tolerans seviyelerini belirlemek üzere, temel bileşen analizi ve kümeleme analizleri uygulanmıştır. Araştırma Bulguları: Tuza tolerant olan kümenin üyeleri; 8×A13, 9×A11, 6×A12 ve 6×A10 nolu melez kombinasyonları olurken, orta düzeyde tuz toleransına sahip olanlar ise 9×A1, 1×A13, 8×A16 ve A1 nolu bitkiler olmuştur. Sonuç: 6xA11 ve 9×A16 melezleri hariç diğer tüm melez kombinasyonları, ana ve baba hatlar ile ticari su kabağı çeşidinden tuz stresine daha fazla tolerans göstermiştir.

Anahtar Kelimeler

Anaç , karpuz , melez kombinasyonları , su kültürü , tuz stresi

Determination of morphological and physiological tolerance levels of bottle gourd (Lagenaria siceraria) hybrids obtained by hybrid combinations salt stress in hydroponic conditions

Abstract

Objective: This study was carried out to determine the salt stress tolerance levels of gourd hybrids obtained using advanced lines, which were determined in previous studies to be salt tolerant under hydroponic conditions. Material and Methods: In the study, 4 female parent lines (S7 level), 6 male parent lines (S3 level), 9 hybrid combinations, and 1 commercial bottle gourd rootstock were used as material. Principal component analysis and clustering analyses were applied to determine the salt tolerance levels of the study materials. Results: Members of the cluster that are salt tolerant; While hybrid combinations numbered 8×A13, 9×A11, 6×A12, and 6×A10, those with moderate salt tolerance were plants numbered 9×A1, 1×A13, 8×A16 and A1. Conclusion: Except for hybrids 6×A11 and 9×A16, all other hybrid combinations showed greater tolerance to salt stress than the parental lines and the commercial bottle gourd variety.

Keywords

Rootstock , watermelon , hybrid combinations , hydroponic culture , salt stress

Kaynakça

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Ayrıntılar

Birincil Dil

Türkçe

Konular

Ziraat Mühendisliği , Meyve Yetiştirme ve Islahı

Bölüm

Araştırma Makalesi

Yazarlar

Alim Aydın ^*
0000-0002-9424-5556
Türkiye

Hakan Başak
0000-0002-1128-4059
Türkiye

Erken Görünüm Tarihi

28 Aralık 2023

Yayımlanma Tarihi

5 Ocak 2024

Gönderilme Tarihi

18 Nisan 2023

Kabul Tarihi

23 Kasım 2023

Yayımlandığı Sayı

Yıl 2023 Cilt: 60 Sayı: 4

DOI

https://doi.org/10.20289/zfdergi.1284786

IZ

https://izlik.org/JA78SA49ZA

APA

Aydın, A., & Başak, H. (2024). Farklı melez kombinasyonları ile elde edilmiş su kabağı (Lagenaria siceraria) melezlerinin su kültürü koşullarında tuz stresine morfolojik ve fizyolojik olarak tolerans düzeylerinin belirlenmesi. Journal of Agriculture Faculty of Ege University, 60(4), 665-678. https://doi.org/10.20289/zfdergi.1284786