Farklı Tuzluluk Seviyelerinin Bazı Kinoa (Chenopodium quinoa Willd.) Çeşitlerinde Kök ve Sürgün Gelişmesine Etkileri

Bu çalışma farklı kaynaklardan temin edilen 10 kinoa çeşidinin farklı tuzluluk seviyelerinde kök ve sürgün gelişmesini belirlemek amacıyla planlanmıştır. Araştırma 2015 yılında Atatürk Üniversitesi Ziraat Fakültesi seralarında kontrollü şartlarda yürütülmüştür. Kinoa bitkileri fide döneminde iken farklı tuzluluk konsantrasyonlarında (0, 100, 200, 300, 400 ve 500 mM NaCl) yetiştirilmişlerdir. Şansa bağlı tam parseller deneme desenine göre 3 tekerrürlü olarak yürütülen çalışmada fide dönemindeki bitkilerin sürgün ve kök uzunlukları, sürgün ve kök kuru ağırlıkları ve tuzluluğa tolerans dereceleri belirlenmiştir. Elde edilen verilere göre en yüksek sürgün uzunluğu (18.0 cm), sürgün kuru ağırlığı (0.68 g) ve kök kuru ağırlığı (0.049 g) Qhaslala Blanca çeşidinde, kök uzunluğu (7.6 cm) Red Head ve Moqu Arrochilla çeşitlerinde belirlenmiştir. Tuzluluk seviyesine bağlı olarak kök ve sürgün gelişmesi önemli seviyede gerilemiştir. Ancak çeşitlerin tuzluluk seviyelerine gösterdiği tepkiler farklı bulunmuştur. Titicaca ve Mint Vanilla tuzluluğa toleransı yüksek olan çeşitler olarak belirlenmişlerdir.

Anahtar Kelimeler:

Kinoa, Genotip, Tuz stresi, Sürgün ve kök büyümesi

The Effects of Different Salinity Levels on Root and Shoot Development in Some Quinoa (Chenopodium quinoa Willd.) Varieties

This study was planned to determine the development of root and shoot in different salinity levels of 10 quinoa varieties obtained from different sources. The research was conducted in 2015 under controlled conditions in the greenhouses of Agricultural Faculty of Atatürk University. Quinoa plants were grown at different salinity concentrations (0, 100, 200, 300, 400 and 500 mM NaCl) during seedling period. In the study, which was carried out with 3 replications according to completely randomized plots experimental design, shoot and root length, shoot and root dry weights and tolerance to salinity were determined. According to the data obtained; the highest shoot length (18.0 cm), the shoot dry weight (0.68 g) and the root dry weight (0.049 g) in Qhaslala Blanca variety, the root length (7.6 cm) in Red Head and Moqu Arrochilla varieties were determined. Depending on the level of salinity, the development of root and shoots decreased significantly. However, the responses of the varieties to salinity levels were found to be different. Titicaca and Mint Vanilla were identified as varieties with high salinity tolerance.

Keywords:

Quinoa, Genotype, Salinity stress, Shoot and root development,

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