PJB-2018-247
Effect of salt (NaCl) stress on root parameters in different varieties of chick pea (Cicer arietinum L.).
Sidra Tun Nisa
Abstract
Salinity is amongst the most important stresses, particularly in arid and semiarid regions. It severely impairs seed germination, retards plant development, limits crop production and decrease crop yield. Salinity also effects crop physiology by osmotic potential that prevents water intake. This study was carried out to evaluate the effect of salinity on different chickpea (Cicer arietinum L.) varieties at botany department UST, Bannu. The chickpea varieties were obtained from Ahmad Wala Research Station, Karak. Two Kabuli varieties (KC98 and Lawagher) and two desi varieties (KK1 and Shin Ghar) of chickpea were used in the study. The seeds were first grown in sand. After germination the seeds were transferred to hydroponic solution. The solution was changed every three days. Two different salt concentrations were used with T0 (control), T1 (50Mm NaCl) and T2 (100Mm NaCl), respectively. The study revealed that salt stress significantly affected root temperature and root length. Salt stress increased root temperature and root length, while decreased root fresh weight, root dry weight and root volume. Experiments showed that KC98 variety showed maximum root temperature (23.90C), root fresh weight (0.6g), root dry weight (0.04g) and root volume (0.4cm2) as compared to all other check pea varieties, while KK1 variety showed maximum root length (20.2cm). The study concluded that different salt concentrations have a depressing effect on the chickpea growth.
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