Effect of Salt Doses on Biological Values in Durum Wheat

Abstract

This research was carried out to determine the response of some durum wheat cultivars to salt stress during the germination stage. In the study, in which 11 durum wheat varieties, which are widely produced in different regions of Turkey, were used, 3 g l-1 and 6 g l-1 doses of NaCl were applied in addition to the distilled water application. In the research, germination rate, germination power, root length, shoot length, fresh and dry weight properties were investigated. The study was carried out according to the Factorial Experiment Design in Random Plots under laboratory conditions. Statistically significant differences were found between cultivars and salt doses, except for fresh and dry weight, in terms of all traits examined. Additionally, variety x salt dose interactions were found as important in terms of other characteristics except for dry weight. The highest germination rate, germination power and dry weight were determined in Altıntaş-95, highest root length in Eminbey and highest fresh weight Yelken varieties. Except for and dry weight, other properties were significantly reduced with increasing salt dose.