Effects of salinity on germination and growth of turkish wheat cultivars: environmental and genetic interactions
DOI:
https://doi.org/10.34188/bjaerv8n1-018Palavras-chave:
wheat, salinity stress, electrical conductivity, germination rates, yieldResumo
Salinity, a major environmental stress, affects global cereal production by decreasing yields, particularly in wheat (Triticum aestivum and Triticum durum). This study evaluated the effects of varying salinity levels on the germination and growth parameters of two Turkish wheat cultivars.Germination experiments were conducted using six salinity levels 2, 4, 8, 12, 16, and 20 dS/m with SAR values 3, 6, 9, and 12. While growth parameters were evaluated under greenhouse conditions in Tlemcen - Algeria, and Çanakkale - Türkiye, using irrigation water with EC levels of 8, 16, and 20 dS/m and SAR 9. Salinity stress negatively impacted both durum and bread wheat. Durum wheat exhibited the highest germination rates at SAR3 (78.89%) and SAR6 (75.56%), with a moderate decline at SAR12 (61.67%). In contrast, bread wheat peaked at SAR3 (67.78%) but declined more sharply under higher salinity levels. High salinity (20 dS/m) reduced durum wheat ear length from 4.7 cm (control) to 2.4 cm and decreased plant dry weight from 5.27 g to 4.14 g. In bread wheat, moderate salinity (8 dS/m) resulted in the longest ear lengths (7.21 cm) and the highest ear weight (0.84 g), while high salinity (20 dS/m) caused the lowest number of fertile tillers (FTN). Differential responses observed between the two locations; wheat grown in warmer Tlemcen (Algeria) faced greater salinity stress than in cooler Çanakkale (Türkiye), highlighting the role of environment and genetics in salinity tolerance.
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