Türkiye’de ekimi yapılan bazı arpa çesitlerinde erken fide evresi tuz toleransının belirlenmesi

Bu arastırmada, farklı NaCl konsantrasyonlarına (0, 100, 150 ve 200 mM) maruz bırakılan on iki arpa (Hordeum vulgare L.) çesidi erken fide evresinde tuza toleransları bakımından sınıflandırılmıstır. Arpa çesitlerinin tuza toleransındaki tepkileri belirlemek için kök ve gövde kuru ağırlığının bir fonksiyonu olarak tuza tolerans indeksi (%) bir kriter olarak değerlendirilmistir. Sonuç olarak, Avcı-2002 tuza en toleranslı ve Tokak 157/37 tuza en hassas arpa çesidi olarak belirlenmistir. $Na^ +/K^ +$ oranının tuza tolerans açısından etkili bir kriter olarak kullanılıp kullanılmayacağını değerlendirmek için Avcı-2002 ve Tokak 157/37 arpa çesitleri, kontrol veya artan NaCl konsantrasyonlarına (100, 200 ve 300 mM) 6 gün için maruz bırakılmıstır. Her iki arpa çesidi, köküne göre gövdesinde daha fazla $Na^ +$ ve K+ biriktirmistir. Her iki arpa çesidinin kök ve gövde dokusunda NaCl konsantrasyonunun artmasıyla Na+ içeriği önemli düzeyde artarken, $K^ +$ içeriği önemli düzeyde azalmıstır (P

Determination of early seedling stage salt tolerance in some barley cultivars Grown in Turkey

In this research, twelve cultivars of barley (Hordeum vulgare L.) subjected to different NaCl concentrations (0, 100, 150 and 200 mM NaCl) were classified according to their salt tolerance at early seedling stage. To evaluate responses in salt tolerance of barley cultivars, the salt tolerance index (%), which is a function of root and shoot dry weights, was evaluated as a criterion. As a result, the most salt-tolerant barley cultivar, Avcı-2002, and the most saltsusceptible barley cultivar, Tokak 157/37, were selected. In order to evaluate whether $Na^ +/K^ +$ ratio could be used as an effective criterion for salt tolerance in barley cultivars, Avcı-2002 and Tokak 157/37 were subjected to control or increased concentrations of NaCl (100, 200 and 300 mM) for 6 days. Both barley cultivars accumulated more $Na^ +$ and $K^ +$ in their shoots than roots. The contents of $Na^ +$ in the root and shoot of both cultivars increased significantly with increasing concentrations of NaCl, whereas the contents of K+ decreased (P

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