Multidimensional Evaluation for Detecting Salt Tolerance of Bread Wheat Genotypes Under Actual Saline Field Growing Conditions
Mansour, Elsayed | Moustafa, Ehab S. A. | Desoky, El-Sayed M. | Ali, Mohamed M. A. | Yasin, Mohamed A. T. | Attia, Ahmed | Alsuhaibani, Nasser | Tahir, Muhammad Usman | El-Hendawy, Salah
Field-based trials and genotype evaluation until yielding stage are two important steps in improving the salt tolerance of crop genotypes and identifying what parameters can be strong candidates for the better understanding of salt tolerance mechanisms in different genotypes. In this study, the salt tolerance of 18 bread wheat genotypes was evaluated under natural saline field conditions and at three saline irrigation levels (5.25, 8.35, and 11.12 dS m⁻¹) extracted from wells. Multidimensional evaluation for salt tolerance of these genotypes was done using a set of agronomic and physio-biochemical attributes. Based on yield index under three salinity levels, the genotypes were classified into four groups ranging from salt-tolerant to salt-sensitive genotypes. The salt-tolerant genotypes exhibited values of total chlorophyll, gas exchange (net photosynthetic rate, transpiration rate, and stomatal conductance), water relation (relative water content and membrane stability index), nonenzymatic osmolytes (soluble sugar, free proline, and ascorbic acid), antioxidant enzyme activities (superoxide dismutase, catalase, and peroxidase), K⁺ content, and K⁺/Na⁺ ratio that were greater than those of salt-sensitive genotypes. Additionally, the salt-tolerant genotypes consistently exhibited good control of Na⁺ and Cl⁻ levels and maintained lower contents of malondialdehyde and electrolyte leakage under high salinity level, compared with the salt-sensitive genotypes. Several physio-biochemical parameters showed highly positive associations with grain yield and its components, whereas negative association was observed in other parameters. Accordingly, these physio-biochemical parameters can be used as individual or complementary screening criteria for evaluating salt tolerance and improvement of bread wheat genotypes under natural saline field conditions.
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