THE EFFECT OF SALT STRESS ON WHEAT (TRITICUM AESTIVUM L.) CARBOHYDRATES

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MAIGHANY F.; EBRAHIMZADEH H.

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Paper Information

Journal: JOURNAL OF SCIENCE (UNIVERSITY OF TEHRAN) (JSUT) Year:2004 | Volume:29 | Issue:2(A) Page(s): 257-265

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Information Journal Paper

Title

THE EFFECT OF SALT STRESS ON WHEAT (TRITICUM AESTIVUM L.) CARBOHYDRATES

Author(s)

MAIGHANY F. | EBRAHIMZADEH H. | Issue Writer Certificate

Keywords

SALT STRESSQ3

WATER-SOLUBLE CARBOHYDRATEQ4

REDUCING - CARBOHYDRATEQ4

NEATQ3

Abstract

Effect of different concentration of NaCl (0, 50, 100, 200 and 300 mM) at different growth and development satges (tillering, boot swellen, flowering and anthesis) in two wheat cultivars (Ghods: saltsensitive, Boolani: salt-resistant) on concentration of foliar water soluble carbohydrates (WSC) and reducing carbohydrates (RC) was studied under greenhouse conditions. In general, in response to salinity treatments, concentration of WSC was higher in Boolani leaves than in Ghods. On the contrary, foliar RC level was higher in Ghods than in Boolani. Thus, it becomes clear that the role of WSC in osmotic regulation was more distinct in Boolani than in Ghods. Considering the more importance of WSC (compared to RC), in regulation of osmotic pressure, we may consider Boolani as a cultivar with more resistance to salinity.

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APA: Copy

MAIGHANY, F., & EBRAHIMZADEH, H.. (2004). THE EFFECT OF SALT STRESS ON WHEAT (TRITICUM AESTIVUM L.) CARBOHYDRATES. JOURNAL OF SCIENCE (UNIVERSITY OF TEHRAN) (JSUT), 29(2(A)), 257-265. SID. https://sid.ir/paper/2094/en

Vancouver: Copy

MAIGHANY F., EBRAHIMZADEH H.. THE EFFECT OF SALT STRESS ON WHEAT (TRITICUM AESTIVUM L.) CARBOHYDRATES. JOURNAL OF SCIENCE (UNIVERSITY OF TEHRAN) (JSUT)[Internet]. 2004;29(2(A)):257-265. Available from: https://sid.ir/paper/2094/en

IEEE: Copy

F. MAIGHANY, and H. EBRAHIMZADEH, “THE EFFECT OF SALT STRESS ON WHEAT (TRITICUM AESTIVUM L.) CARBOHYDRATES,” JOURNAL OF SCIENCE (UNIVERSITY OF TEHRAN) (JSUT), vol. 29, no. 2(A), pp. 257–265, 2004, [Online]. Available: https://sid.ir/paper/2094/en

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