COMPARISON OF BREAD AND DURUM WHEAT PHOTOSYNTHESIS AND YIELD UNDER SALT STRESS AND SALICYLIC APPLYING CONDITION

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BAGHERI A.R.

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Journal: PLANT ECOPHYSIOLOGY (ARSANJAN BRANCH) Year:2013 | Volume:5 | Issue:12 Page(s): 1-11

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Title

COMPARISON OF BREAD AND DURUM WHEAT PHOTOSYNTHESIS AND YIELD UNDER SALT STRESS AND SALICYLIC APPLYING CONDITION

Author(s)

BAGHERI A.R. | Issue Writer Certificate

Keywords

HORMONEQ2

SODIUM CHLORIDEQ2

SALT TOLERANCEQ3

WHEATQ2

Abstract

In order to investigate the effect of salicylic acid as a salinity reverse effects retardant, an outdoor pot investigation was carried out in Islamic Azad University, Eghlid branch from Nov. 2010 to May 2011. The experiment was conducted as triple factorial based on complete randomized design with three replications. The first factor comprised of two salinity levels (non-saline irrigation water [EC=0] and saline irrigation water [EC=10ds/m]) and the second one consisted of two morphologically similar WHEAT cultivars, Dena as durum and Shiraz as bread type, and the third factor was application or not the salicylic acid solute. The salt treatments were accomplished four weeks after seed sprouting. The salicylic acid treatments were applied a week prior to salinity application i.e. 3-4 leaf stage. The measured parameters were biological (BY) and grain yields (GY), photosynthetic parameters, chlorophyll content, relative water (RWC) and protein content. The results showed that salicylic acid application caused GY, BY, RWC, Chlorophyll and photosynthesis to increase, but it remained ineffective on protein content. Salinity caused reduction in BY, GY, RWC and photosynthesis, but increased protein and chlorophyll content. Bread cultivar showed higher GY amounts than durum one. Durum's GY was more susceptible to salinity than bread's. SA was more effective in durum WHEAT than in bread type. SA also had different effects under various salinity levels. It was more effective under lower levels of salinity. Generally the highest and the lowest GY amounts were respectively seen in bread WHEAT under nonsline condition and with application of 0.5 mm SA, and in durum WHEAT under salinity without SA application.

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APA: Copy

BAGHERI, A.R.. (2013). COMPARISON OF BREAD AND DURUM WHEAT PHOTOSYNTHESIS AND YIELD UNDER SALT STRESS AND SALICYLIC APPLYING CONDITION. PLANT ECOPHYSIOLOGY (ARSANJAN BRANCH), 5(12), 1-11. SID. https://sid.ir/paper/188532/en

Vancouver: Copy

BAGHERI A.R.. COMPARISON OF BREAD AND DURUM WHEAT PHOTOSYNTHESIS AND YIELD UNDER SALT STRESS AND SALICYLIC APPLYING CONDITION. PLANT ECOPHYSIOLOGY (ARSANJAN BRANCH)[Internet]. 2013;5(12):1-11. Available from: https://sid.ir/paper/188532/en

IEEE: Copy

A.R. BAGHERI, “COMPARISON OF BREAD AND DURUM WHEAT PHOTOSYNTHESIS AND YIELD UNDER SALT STRESS AND SALICYLIC APPLYING CONDITION,” PLANT ECOPHYSIOLOGY (ARSANJAN BRANCH), vol. 5, no. 12, pp. 1–11, 2013, [Online]. Available: https://sid.ir/paper/188532/en

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