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    Differences in dry matter production, chlorophyll and ion content of bread wheat, durum wheat, barley, oat and rye under salinity stress
    (Parlar Scientific Publications, 2021) Karanlik, Sema; Aslanyurek, Dervis
    Salt tolerances of different cereals (bread wheat (Triticum aestivum L. cv. Dagdas), durum wheat (Triticum durum L. cv. Selcuklu), barley (Hordeum vulgare, cv. Kiral), rye (Secale cereale L., cv. Aslim) and oat (Arena sativa L. cv. Faik Bey) were evaluated under climate controlled con-ditions. Following the germination, seedlings trans-ferred to aerated nutrient solution. On the 6th day, the plants were exposed to 0, 100, 150 mM NaCl with a gradual increase. On the 8th day of saliniza-tion, the chlorophyll content was measured, shoots and roots were harvested separately. Chlorophyll-a and Chlorophyll-b were tended to increase with rise in salinity, except barley. Chlorophyll-a+b increased in bread and durum wheat, while it decreased in barley and oat with increasing NaCl level. Salinity caused more significant reduction in dry matter production (DMP) in oat, durum wheat and rye, than in barley and bread wheat. Salinity led to an increase in sodium (Na) concentration and a decrease in potassium (K) and calcium (Ca) concentration. Oat had the highest shoot in Na concentration, followed by barley, durum wheat, rye and bread wheat. The highest root in Na concentration was obtained in rye, followed by barley, oat, durum wheat and bread wheat. The decreases in shoot K concentration were more severe in oat, barley and durum wheat, than in bread wheat and rye. While bread wheat had the highest K/Na ratio, the lowest rate was recorded in oat. The highest Ca/Na ratio was obtained in bread wheat and rye, while the lowest was found in barley. Results showed that bread wheat is more tolerant to salinity than other cereals and was followed by barley and rye. Oat was found to be the most sensitive to salinity stress, followed by durum wheat. © 2020 Parlar Scientific Publications. All rights reserved.
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    DIFFERENCES IN DRY MATTER PRODUCTION, CHLOROPHYLL AND ION CONTENT OF BREAD WHEAT, DURUM WHEAT, BARLEY, OAT AND RYE UNDER SALINITY STRESS
    (Parlar Scientific Publications (P S P), 2020) Karanlik, Sema; Aslanyurek, Dervis
    Salt tolerances of different cereals (bread wheat (Triticum aestirum L. cv, Dagdas), durum wheat (Triticum durum L. cv, Selcuklu), barley (Hordeum vulgare, cv. Kiral), rye (Secale cereale L., cv. Aslim) and oat (Avena saliva L, cv. Faik Bey) were evaluated under climate controlled conditions. Following the germination, seedlings transferred to aerated nutrient solution. On the 6th day, the plants were exposed to 0, 100, 150 mM NaCl with a gradual increase. On the 8th day of salinization, the chlorophyll content was measured, shoots and roots were harvested separately. Chlorophyll-a and Chlorophyll-b were tended to increase with rise in salinity, except barley. Chlorophyll-a+b increased in bread and durum wheat, while it decreased in barley and oat with increasing NaCl level. Salinity caused more significant reduction in dry matter production (DMP) in oat, durum wheat and rye, than in barley and bread wheat. Salinity led to an increase in sodium (Na) concentration and a decrease in potassium (K) and calcium (Ca) concentration. Oat had the highest shoot in Na concentration, followed by barley, durum wheat, rye and bread wheat. The highest root in Na concentration was obtained in rye, followed by barley, oat, durum wheat and bread wheat. The decreases in shoot K concentration were more severe in oat, barley and durum wheat, than in bread wheat and rye. While bread wheat had the highest K/Na ratio, the lowest rate was recorded in oat, The highest Ca/Na ratio was obtained in bread wheat and rye, while the lowest was found in barley. Results showed that bread wheat is more tolerant to salinity than other cereals and was followed by barley and rye. Oat was found to be the most sensitive to salinity stress, followed by durum wheat.
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    VARIATIONS BETWEEN THE PHYSIOLOGICAL RESPONSES OF BREAD WHEAT, DURUM WHEAT, BARLEY, RYE AND OAT UNDER SALINITY STRESS
    (Parlar Scientific Publications (P S P), 2020) Karanlik, Sema; Aslanyurek, Dervis
    Physiological responses of bread wheat (Triticum aestivum L. cv. Dagdas), durum wheat (Triticum durum L. cv. Selcuklu), barley (Hordeum vulgare, cv. Kiral). rye (Secale cereale L., cv. Aslim) and oat (Avena sativa L. cv. Faik Bey) to salinity stress were researched. After the germinating in perlite, seedlings were transferred to pots with nutrient solution. At 6th day of growth, the plants were exposed to 0, 100, 150 mM NaCl with gradual increases. On the 8th day of salt treatment, leaves were sampled to analyze protein content. malondialdehyde (MDA) content and antioxidative enzyme activities (ascorbate peroxidase-APX, and catalase-CAT). Salinity stress remarkably increased the MDA content and the antioxidative enzymes activities, hut decreased protein contents. The highest average MDA accumulation was determined in lye (3289 nmol.g(-1) protein), while the lowest was recorded in bread wheat (1125 nmol.g(-1) protein). The highest increase in MDA was found in rye; followed by oats, durum, barley and bread wheat. The most severe decrease in protein content was found in rye, barley, bread wheat, durum wheat and oat, respectively at 150 mM NaCl. Antioxidative enzyme activities increased due to an increase in salinity. While the highest increase in APX activity was determined in barley. the highest increase in CAT activity was observed in oats. It was concluded that increased enzyme activities have a significant effect in alleviating oxidative damage, caused by salinity stress with important variations among the cereal species.
  • Küçük Resim
    Öğe
    Variations between the physiological responses of bread wheat, durum wheat, barley, rye and oat under salinity stress
    (Parlar Scientific Publications, 2020) Karanlik, Sema; Aslanyurek, Dervis
    Physiological responses of bread wheat (Triticum aestivum L. cv. Dagdas), durum wheat (Triticum durum L. cv. Selcuklu), barley (Hordeum vulgare, cv. Kiral), rye (Secale cereale L., cv. Aslim) and oat (Avena sativa L. cv. Faik Bey) to salinity stress were researched. After the germinating in perlite, seedlings were transferred to pots with nutrient solution. At 6th day of growth, the plants were exposed to 0, 100, 150 mM NaCl with gradual increases. On the 8th day of salt treatment, leaves were sampled to analyze protein content, malondialdehyde (MDA) content and antioxidative enzyme activities (ascorbate peroxidase-APX, and catalase-CAT). Salinity stress remarkably increased the MDA content and the antioxidative enzymes activities, but decreased protein contents. The highest average MDA accumulation was determined in rye (3289 nmol.g-1 protein), while the lowest was recorded in bread wheat (1125 nmol.g"1 protein). The highest increase in MDA was found in rye, followed by oats, durum, barley and bread wheat. The most severe decrease in protein content was found in rye, barley, bread wheat, durum wheat and oat, respectively at 150 mM NaCl. Antioxidative enzyme activities increased due to an increase in salinity. While the highest increase in APX activity was determined in barley, the highest increase in CAT activity was observed in oats. It was concluded that increased enzyme activities have a significant effect in alleviating oxidative damage, caused by salinity stress with important variations among the cereal species. © by PSP