Effects of salt stress on germination and emergence of different winter wheat genotypes
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DOI:10.7606/j.issn.1000-7601.2005.04.22
Key Words: salt stress  germination percentage  germination index  vigor index  emergence
Author NameAffiliation
ZHAO Xu College of Resources and Environmental ScienceNorthwest A & F UniversityYanglingShaanxi 712100China 
WANG Lin-quan College of Resources and Environmental ScienceNorthwest A & F UniversityYanglingShaanxi 712100China 
ZHOU Chun-ju College of Life ScienceNorthwest A & F UniversityYanglingShaanxi 712100China 
SHANG Hao-bo College of Resources and Environmental ScienceNorthwest A & F UniversityYanglingShaanxi 712100China 
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Abstract:
      In this paper, the effects of different NaCl concentration stress on the germination and the emergence of 4 kinds of winter wheat genotypes were studied. The results showed that the germination of Xiaoyan6 and NR9405 was not inhibited by the stress of 0150 mmol/L NaCl solution concentration, and the 50100 mmol/L salt concentration even could improve the germination of Shaan229 and RB6; the threshold concentration of NaCl solution affecting the germination of wheat was 150200 mmol/L. Under salt stress, the germination percentage, germination index and vigor index decreased greatly, in which the vigor index was most sensitive to salt stress. Salt stress inhibited the growth of roots and sprouts during the germinating stage of wheat; the inhibition effect to roots was greater than that to sprouts under low salt concentration (50 mmol/L), and it was reverse under high salt concentration (more than 150 mmol/L). The amount of roots increased under low salt concentration (50 mmol/L), and decreased under high salt concentration (>150 mmol/L). Under salt stress, the emergence date was delayed, and the emergence percentage of wheat was decreased. Different winter wheat genotypes showed different responses to salt stress. Among the 4 tested winter wheat varieties, Xiaoyan6 and NR9405 were relatively good in salt-tolerance, but Shaan229 and RB6 were relatively sensitive to salt.