Effect of Salinity on Germination and Its Relationship with Vegetative growth in Bromus danthoniae Genotypes from Saline and Non-Saline Areas of Iran

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Article Type:
Research/Original Article (دارای رتبه معتبر)
Abstract:
Bromus danthoniae Trin. is an annual grass species that is well adapted to harsh climates and could be considered as an important genetic resources for tolerance to environmental stresses such as salinity. In this study, 24 genotypes collected from Ilam, Kurdistan, Kermanshah (non-saline areas) and West Azerbaijan (saline area: shores of Uremia Salt Lake) provinces of Iran were investigated at the germination stage under salt treatments with concentrations of 0, 60, 120, 180, 240 and 300 mM sodium chloride. Germination percentage, germination rate index, seed vigor, root length, shoot length and seedling fresh and dry weights were measured. In addition, the relationship between the percentage of germination in 300 mM sodium chloride and the survival rate (%) after four weeks in 350 mM sodium chloride at the vegetative stage was evaluated. The results of analysis of variance showed that salinity treatments caused significant reductions in all the studied traits. Genotypic variation and the interaction of genotype × salt treatments were also significant. Genotypes USLN3 and KER4 were found to be the most tolerant and sensitive genotypes to salinity stress, with 13% and 98% reduction in germination percentage at 300 mM NaCl, respectively. Cluster analysis divided the genotypes into three groups, with one group containing only tolerant genotypes from Uremia Salt Lake, another one comprising only sensitive genotypes from non-saline regions, and the third one containing genotypes from both regions. The correlation between the germination percentage and the survival rate at the vegetative stage was not significant, indicating that different mechanisms are, perhaps, responsible for salinity tolerance at the germination and vegetative stages in B. danthoniae.
Language:
Persian
Published:
Journal of Crop production and processing, Volume:7 Issue: 4, 2018
Pages:
107 to 120
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