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SEED PRIMING IMPROVES
SALINITY TOLERANCE OF WHEAT VARIETIES
YOUSAF JAMAL1,
MOHAMMAD SHAFI1*, 2JEHAN BAKHT2 AND
MOHAMMAD ARIF1
Abstract:
To evaluate the
response of wheat varieties to seed priming and salinity, an experiment
was conducted in completely randomized design (CRD) with three
replications at Institute of Biotechnology and Genetic Engineering
(IBGE), KPK Agricultural University, Peshawar, Pakistan. The performance
of 6 wheat varieties (Tatara-96, Ghaznavi-98, Fakhri Sarhad,
Bakhtawar-92, Pirsabaq-2004 and Auqab-2000) at two seed conditions
(primed with 30 mM NaCl and unprimed) under four salinity levels (0, 40,
80 and 120 mM) was studied. Statistical analysis of the data revealed
that salinity, seed priming and varieties had significantly (P≤0.05)
affected shoot fresh weight plant-1 shoot dry weight plant-1
, shoot Na+ contents (mg g-1 dry weight),
shoot K+ contents (mg g-1 dry weight) and shoot K+/Na+
ratio. Maximum shoot fresh weight plant-1 (7.71 g), shoot dry
weight plant-1 (1.68 g), shoot K+ contents (1.39
mg g-1 dry weight) and shoot K+/Na+
ratio (1.45) were recorded from Bakhtawar-92 as compared with
other varieties. Highest shoot Na+ contents (1.43 mg g-1
dry weight) were recorded from Auqab-2000 when compared with other
varieties. All parameters were enhanced with seed priming except shoot
Na+ contents, which reduced significantly (p≤0.05) with seed
priming.
1
Agronomy Department, 2Institute of Biotechnology and Genetic
Engineering,
KPK Agricultural
University Peshawar, Pakistan
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