Bazı makarnalık buğday genotiplerinde tuz toleransının belirlenmesi
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Date
2022
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Hatay Mustafa Kemal Üniversitesi
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info:eu-repo/semantics/openAccess
Abstract
Bu çalışmada, yerel genotip ve bazı makarnalık buğday çeşitlerinin tuz stresine karşı tepkilerinin ve çimlenme aşamasında tuza tolerans düzeylerinin kullanılan indeksler yardımıyla belirlenmesi amaçlanmıştır. Deneme, Hatay Mustafa Kemal Üniversitesi Ziraat Fakültesi laboratuvarlarında, 2020 yılında yürütülmüştür. Bağacak, Devedişi, Havrani, Menceki, Sorgül yerel makarnalık buğday çeşitleri ile Burgos, Fırat-93, M2-4, Sena, Sürmeli, Svevo, Zühre tescilli makarnalık buğday çeşitleri materyal olarak kullanılmıştır. Tuz stresi için beş farklı (saf su, 80 mM, 160 mM, 200 mM, ve 240 mM ) NaCl dozu uygulanmıştır. Deneme, tesadüf blokları deneme deseninde faktöriyel düzende (2 faktörlü) ve 4 tekerrürlü olarak yürütülmüştür. Deneme sonucunda; çimlenme aşamasında farklı tuz dozlarının uygulandığı makarnalık buğday genotiplerinde; genotipler, tuz dozları ve genotip x tuz dozları interaksiyonları incelenen özellikler yönüyle genel olarak önemli bulunmuştur. Çalışmada ele alınan özellikler yönüyle artan tuz dozları ortalama çimlenme zamanı dışındaki özelliklerde azalan ortalama değerlere neden olmuştur. Genotipler, çimlenme aşamasında incelenen özellikler bakımından artan stres koşullarında azalış yönünde varyasyon göstermişlerdir. TDİ ve OPİ indeksleri buğday genotiplerinin tuz stresine dayanıklılık yönüyle benzer şekilde gruplanmasına neden olmuştur. Çimlenme aşamasında tuz stresine dayanıklı olarak belirlenen genotipler (Fırat-93 ve Menceki) ileriki aşamalarda tarla şartlarında tuza dayanıklılık çalışmalarında ve tuza dayanıklı yeni çeşitlerin ıslah edilmesi amacıyla melezleme çalışmalarında kullanılması önerilebilir.
The aim of this study was to determine the salt stress response of some local and registered durum wheat genotypes and their salt tolerance levels at the germination stage with the help of the used indices. The study was conducted in 2020 in the laboratories of Hatay Mustafa Kemal University Faculty of Agriculture. Local varieties of durum wheat such as Boğacak, Devedişi, Havrani, Menceki and Sorgül, and registered varieties Burgos, Fırat-93, M2-4, Sena, Sürmeli, Svevo and Zühre were used as material. Salt stress were induced using five different NaCl doses (pure water (control), 80 mM, 160 mM, 200 mM, and 240 mM). The experimental design was a randomized block design with a factorial arrangement (2 main effects) and four replications. As a result of the experiment, genotypes, salt doses and genotype x salt dose interactions were significant. Wheat genotypes that different salt doses were applied during the germination stage were generally significant in terms of the examined characters. In terms of the examined characteristics in the study, increased salt doses caused significant decreases in the genotype averages for the all traits other than the mean germination time. In terms of the qualities investigated during the germination stage, genotypes revealed a diminishing variation under increasing salt stres conditions. Wheat genotypes were categorized similarly in terms of salt stress tolerance using the TDI and OPI indexes. The genotypes (Fırat-93 and Menceki), which were resistant to salt stress during the germination stage, can be suggested for use in salt resistance investigations in the field and breeding new salt-resistant cultivars.
The aim of this study was to determine the salt stress response of some local and registered durum wheat genotypes and their salt tolerance levels at the germination stage with the help of the used indices. The study was conducted in 2020 in the laboratories of Hatay Mustafa Kemal University Faculty of Agriculture. Local varieties of durum wheat such as Boğacak, Devedişi, Havrani, Menceki and Sorgül, and registered varieties Burgos, Fırat-93, M2-4, Sena, Sürmeli, Svevo and Zühre were used as material. Salt stress were induced using five different NaCl doses (pure water (control), 80 mM, 160 mM, 200 mM, and 240 mM). The experimental design was a randomized block design with a factorial arrangement (2 main effects) and four replications. As a result of the experiment, genotypes, salt doses and genotype x salt dose interactions were significant. Wheat genotypes that different salt doses were applied during the germination stage were generally significant in terms of the examined characters. In terms of the examined characteristics in the study, increased salt doses caused significant decreases in the genotype averages for the all traits other than the mean germination time. In terms of the qualities investigated during the germination stage, genotypes revealed a diminishing variation under increasing salt stres conditions. Wheat genotypes were categorized similarly in terms of salt stress tolerance using the TDI and OPI indexes. The genotypes (Fırat-93 and Menceki), which were resistant to salt stress during the germination stage, can be suggested for use in salt resistance investigations in the field and breeding new salt-resistant cultivars.
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Ziraat, Agriculture
