Evaluation of NaCl salt tolerance of selected spring durum wheat (Triticum durum Desf.) genotypes
2018
ROMAN PRAŻAK | WANDA KOCIUBA | ZBIGNIEW SEGIT | ANETA KRAMEK
The influence of NaCl on the germination of kernels and the growth of seedlings of twenty spring varieties of durum wheat (Triticum durum Desf.) coming from different countries was investigated. The kernels were germinated on blotting paper, in Petri dishes supplemented with distilled water or NaCl solution at the concentration of 0 (control), 100, 150, 200 mM x dm–3. After 2 days, germination energy, and after 5 days, germination capacity, maximum length of roots and leaves of seedlings were determined. The NaCl tolerance index (IT) was determined based on leaf length measurements. High concentrations of NaCl had a negative effect on germination of kernels and significantly limited the growth of roots and leaves of durum wheat seedlings. Among the 20 durum wheat genotypes, the highest values of the tolerance index of salinity were found in the Mexican varieties Gavza and Totanus, Moroccan line Marokko 216, French variety Aramon, Austrian variety Floradur and German variety Weihenstephan.
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