مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

video

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

sound

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Version

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

View:

1,242
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Download:

0
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Cites:

6

Information Journal Paper

Title

COMPARISON OF SALT TOLERANCE IN ELEVEN VARIETIES OF WHEAT WITH EMPHASIZE ON IONS ACCUMULATION

Pages

  95-103

Abstract

 The main crop in Iran and many other countries is WHEAT that indicated high genetic variation between varieties related to salt tolerance. In order to evaluation of salt effects on growth and Na+ and K+ accumulation, nine varieties and lines were compared with Zagros and Tajan (local varieties). The plants were grown in hydroponics culture solution in growth chamber under control condition. The most tolerant varieties were Milan, Opata/Bow, Pego/Seri and Tan/Pwe//Sara where indicated about 55 percent reduction in dry weight. On the contrary, the most sensitive varieties were Rayan, Zagros and Atilla"s'' Arvand where indicated about 75 percent reduction in dry weight. The leaf area indicated similar pattern to dry weight. The Na+ content was lower in Milan, and Tan/Pwe//Sara varieties in compare to Opata/Bow, Pego/Seri varieties, but most of Na+ accumulate in roots of Opata/Bow, Pego/Seri varieties. Salt sensitive varieties accumulated higher Na+ concentration. The K+ concentration reduced with higher rate in salt sensitive varieties like Rayan and Zagros in compare to Opata/Bow, Pego/Seri varieties. The results indicated the higher salt tolerance in Opata/Bow and Pego/Seri varieties. Further experiments in field are necessary for confirmation of this result.

Cites

References

Cite

APA: Copy

ABDOLZADEH, AHMAD, & SAFARI, N.. (2002). COMPARISON OF SALT TOLERANCE IN ELEVEN VARIETIES OF WHEAT WITH EMPHASIZE ON IONS ACCUMULATION. JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES, 9(2), 95-103. SID. https://sid.ir/paper/9147/en

Vancouver: Copy

ABDOLZADEH AHMAD, SAFARI N.. COMPARISON OF SALT TOLERANCE IN ELEVEN VARIETIES OF WHEAT WITH EMPHASIZE ON IONS ACCUMULATION. JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES[Internet]. 2002;9(2):95-103. Available from: https://sid.ir/paper/9147/en

IEEE: Copy

AHMAD ABDOLZADEH, and N. SAFARI, “COMPARISON OF SALT TOLERANCE IN ELEVEN VARIETIES OF WHEAT WITH EMPHASIZE ON IONS ACCUMULATION,” JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES, vol. 9, no. 2, pp. 95–103, 2002, [Online]. Available: https://sid.ir/paper/9147/en

Related Journal Papers

Related Seminar Papers

  • No record.
  • Related Plans

  • No record.
  • Recommended Workshops






    Move to top
    telegram sharing button
    whatsapp sharing button
    linkedin sharing button
    twitter sharing button
    email sharing button
    email sharing button
    email sharing button
    sharethis sharing button