Abstract
Abstract This study was carried out to determine the effects of salinity levels (control, 6, 12 and 18 dS m −1 ) on germination, seedling growth, some agronomic traits and proline accumulation in leaves of nine wheat varieties adapted to semi‐arid areas of Jordan. The tested wheat materials included eight durum wheat varieties (Haurani 27, Acsad 65, Om Rabbeeh, Sham 1, Safra Ma’an, Katma, Al‐Samra and F8) and one bread wheat variety (Diel Harthon). Final germination percentage, shoot and seminal root length, and all growth and yield parameters were significantly (P < 0.05) decreased by increasing salinity level. Proline content was significantly (P < 0.05) increased by increasing salinity. There were significant variety × salt interactions (P < 0.05) on final germination percentage, seminal root length, grain yield and yield‐related traits indicating that the varieties responded to salt differently. Sham 1 did not show any decrease in germination ability at the different salinity levels. Haurani 27, Acsad 65, Al‐Samra and Diel Harthon showed a nonsignificant reduction in germination potential at low and intermediate salt levels. Safra Ma’an and Al‐Samra showed the lowest reduction in seminal root length at low salt level and consequently exhibited the lowest stress susceptibility index ‘S’ values. Grain yield‐based stress susceptibility index ‘S’ indicated that Haurani 27, Acsad 65, Katma, Al‐Samra, F8 and Diel Jardoon were more salt tolerant than Om Rabbeeh, Sham 1 and Safra Ma’an. In conclusion, a similar salt tolerance was observed at different growth stages in Haurani 27, Acsad 65 and Al‐Samra. Consequently, these three varieties could be considered as salt tolerant and accordingly they are suitable for durum wheat improvement. Furthermore, Sham 1 had the highest ability to germinate at high salinity level indicating that it has a genetic potential for salt tolerance, at least at this stage of its life cycle.
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Claims 8
Claim · model-written summary
Increasing salinity significantly decreased wheat final germination percentage.
- Taxon
- Wheat
Triticum aestivumt0 - Treatment
- increasing salinity levele0
- Outcome
- Final germination percentagee0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Final germination percentage, shoot and seminal root length, and all growth and yield parameters were significantly (P < 0.05) decreased by increasing salinity level.”
t0“Wheat Varieties”
Claim · model-written summary
Increasing salinity significantly decreased wheat shoot and seminal root length.
- Taxon
- WheatTriticum aestivumt0
- Treatment
- increasing salinity levele0
- Outcome
- shoot and seminal root lengthe0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Final germination percentage, shoot and seminal root length, and all growth and yield parameters were significantly (P < 0.05) decreased by increasing salinity level.”
t0“Wheat Varieties”
Claim · model-written summary
Increasing salinity significantly decreased wheat growth and yield parameters.
- Taxon
- WheatTriticum aestivumt0
- Treatment
- increasing salinity levele0
- Outcome
- all growth and yield parameterse0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Final germination percentage, shoot and seminal root length, and all growth and yield parameters were significantly (P < 0.05) decreased by increasing salinity level.”
t0“Wheat Varieties”
Claim · model-written summary
Increasing salinity significantly increased wheat proline content.
- Taxon
- WheatTriticum aestivumt0
- Treatment
- increasing salinitye0
- Outcome
- Proline contente0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Proline content was significantly (P < 0.05) increased by increasing salinity.”
t0“Wheat Varieties”
Claim · model-written summary
Variety and salt significantly interacted for wheat germination, root length, grain yield and yield-related traits.
- Taxon
- WheatTriticum aestivumt0
- Treatment
- salte0
- Outcome
- final germination percentage, seminal root length, grain yielde0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“There were significant variety × salt interactions (P < 0.05) on final germination percentage, seminal root length, grain yield and yield‐related traits indicating that the varieties responded to salt differently.”
t0“Wheat Varieties”
Claim · model-written summary
Sham 1 germination did not decrease across salinity levels.
- Taxon
- WheatTriticum aestivumt0
- Material
- Sham 1e0
- Outcome
- germination abilitye0
- Direction
- did not show any decreasee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Sham 1 did not show any decrease in germination ability at the different salinity levels.”
t0“Wheat Varieties”
Claim · model-written summary
Haurani 27, Acsad 65 and Al-Samra were judged salt tolerant across growth stages.
- Taxon
- WheatTriticum aestivumt0
- Material
- Haurani 27, Acsad 65 and Al‐Samrae0
- Outcome
- similar salt tolerancee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a similar salt tolerance was observed at different growth stages in Haurani 27, Acsad 65 and Al‐Samra.”
t0“Wheat Varieties”
Claim · model-written summary
The authors recommend Haurani 27, Acsad 65 and Al-Samra for durum wheat improvement.
- Taxon
- WheatTriticum aestivumt0
- Outcome
- suitable for durum wheat improvemente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“these three varieties could be considered as salt tolerant and accordingly they are suitable for durum wheat improvement.”
t0“Wheat Varieties”
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