Differences in dry matter production, chlorophyll and ion content of bread wheat, durum wheat, barley, oat and rye under salinity stress

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dc.authorscopusid6506340504
dc.authorscopusid57221634503
dc.contributor.authorKaranlik, Sema
dc.contributor.authorAslanyurek, Dervis
dc.date.accessioned2024-09-19T15:43:43Z
dc.date.available2024-09-19T15:43:43Z
dc.date.issued2021
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractSalt 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.en_US
dc.description.sponsorshipHatay Mustafa Kemal University Scientific Research Foundation, (BAP 02 Y 0106)en_US
dc.identifier.endpage10779en_US
dc.identifier.issn1018-4619
dc.identifier.issue12en_US
dc.identifier.scopus2-s2.0-85099643950en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage10769en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12483/14522
dc.identifier.volume29en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherParlar Scientific Publicationsen_US
dc.relation.ispartofFresenius Environmental Bulletinen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBarleyen_US
dc.subjectCerealsen_US
dc.subjectOaten_US
dc.subjectRye.en_US
dc.subjectSalinity stressen_US
dc.subjectWheaten_US
dc.titleDifferences in dry matter production, chlorophyll and ion content of bread wheat, durum wheat, barley, oat and rye under salinity stressen_US
dc.typeArticleen_US

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