Abstract
A pots experiment was conducted in cage-house at Wheat Research Department and the laboratory of Soil Improvement and Conservation Department, Sakha Agricultural Research Station, Agricultural Research Center, Egypt in 2015/2016 and 2016/2017 seasons. The stepwise regression analysis method used to determine the most effective characteristics related to wheat grain yield under three salinity levels. The data collected on five characteristics groups i.e., seedling, phenological, spike, physiological, yield and its contributes. The results showed that, the salinity levels less than 3.5 dSm-1 did not negatively affect wheat seedling growth, while, increasing salinity levels more than 3.5 dSm-1 significantly decreased all studied seedling characteristics. The salinity level of 3.5 dSm-1 led to earliness percentage of 4.2, 4.9, 3.8 and 2.2% in booting, heading, anthesis and maturity developmental stages, respectively. Meanwhile, increasing salinity levels up to 10.5 dSm-1 caused decrease for emergence speed by 21.7% and delay booting, heading and anthesis developmental stages by 3.9, 10.8 and 8.5%, respectively. Salinity stress decreased flag leaf area and increased chlorophyll pigments concentration, where the increase percent was higher for chlorophyll a compared with chlorophyll b and the total chlorophyll. Salinity stress decreased all studied spike characteristics with strong effect on number of kernels spike-1 and spike kernels weight. Salinity stress decreased yield and its contributes where its effect was strong on plant height, root dry weight, biological and grain yield. The stepwise regression showed that biological yield, spike kernels weight, emergence index, number of spikes pot-1 and hundred kernels weight under salinity stress are the important selection criteria of high grain yield.
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Claims 15
Claim · model-written summary
Salinity below 3.5 dSm-1 did not negatively affect wheat seedling growth.
- Taxon
- BREAD WHEAT
Triticum aestivumt0 - Treatment
- salinity levels less than 3.5 dSm-1e0
- Outcome
- wheat seedling growthe0
- Direction
- did not negatively affecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the salinity levels less than 3.5 dSm-1 did not negatively affect wheat seedling growth”
t0“BREAD WHEAT”
Claim · model-written summary
Salinity above 3.5 dSm-1 significantly decreased all studied seedling characteristics.
- Taxon
- BREAD WHEATTriticum aestivumt0
- Treatment
- salinity levels more than 3.5 dSm-1e0
- Outcome
- all studied seedling characteristicse0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“increasing salinity levels more than 3.5 dSm-1 significantly decreased all studied seedling characteristics”
t0“BREAD WHEAT”
Claim · model-written summary
At 3.5 dSm-1, booting was 4.2% earlier.
- Taxon
- BREAD WHEATTriticum aestivumt0
- Treatment
- salinity level of 3.5 dSm-1e0
- Outcome
- bootinge0
- Direction
- earlinesse0
- Value
- 4.2e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The salinity level of 3.5 dSm-1 led to earliness percentage of 4.2, 4.9, 3.8 and 2.2% in booting, heading, anthesis and maturity developmental stages, respectively”
t0“BREAD WHEAT”
Claim · model-written summary
At 3.5 dSm-1, heading was 4.9% earlier.
- Taxon
- BREAD WHEATTriticum aestivumt0
- Treatment
- salinity level of 3.5 dSm-1e0
- Outcome
- headinge0
- Direction
- earlinesse0
- Value
- 4.9e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The salinity level of 3.5 dSm-1 led to earliness percentage of 4.2, 4.9, 3.8 and 2.2% in booting, heading, anthesis and maturity developmental stages, respectively”
t0“BREAD WHEAT”
Claim · model-written summary
At 3.5 dSm-1, anthesis was 3.8% earlier.
- Taxon
- BREAD WHEATTriticum aestivumt0
- Treatment
- salinity level of 3.5 dSm-1e0
- Outcome
- anthesise0
- Direction
- earlinesse0
- Value
- 3.8e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The salinity level of 3.5 dSm-1 led to earliness percentage of 4.2, 4.9, 3.8 and 2.2% in booting, heading, anthesis and maturity developmental stages, respectively”
t0“BREAD WHEAT”
Claim · model-written summary
At 3.5 dSm-1, maturity was 2.2% earlier.
- Taxon
- BREAD WHEATTriticum aestivumt0
- Treatment
- salinity level of 3.5 dSm-1e0
- Outcome
- maturity developmental stagese0
- Direction
- earlinesse0
- Value
- 2.2%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The salinity level of 3.5 dSm-1 led to earliness percentage of 4.2, 4.9, 3.8 and 2.2% in booting, heading, anthesis and maturity developmental stages, respectively”
t0“BREAD WHEAT”
Claim · model-written summary
Salinity up to 10.5 dSm-1 decreased emergence speed by 21.7%.
- Taxon
- BREAD WHEATTriticum aestivumt0
- Treatment
- salinity levels up to 10.5 dSm-1e0
- Outcome
- emergence speede0
- Direction
- decreasee0
- Value
- 21.7%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“increasing salinity levels up to 10.5 dSm-1 caused decrease for emergence speed by 21.7%”
t0“BREAD WHEAT”
Claim · model-written summary
Salinity up to 10.5 dSm-1 delayed booting by 3.9%.
- Taxon
- BREAD WHEATTriticum aestivumt0
- Treatment
- salinity levels up to 10.5 dSm-1e0
- Outcome
- bootinge0
- Direction
- delaye0
- Value
- 3.9e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“increasing salinity levels up to 10.5 dSm-1 caused decrease for emergence speed by 21.7% and delay booting, heading and anthesis developmental stages by 3.9, 10.8 and 8.5%, respectively”
t0“BREAD WHEAT”
Claim · model-written summary
Salinity up to 10.5 dSm-1 delayed heading by 10.8%.
- Taxon
- BREAD WHEATTriticum aestivumt0
- Treatment
- salinity levels up to 10.5 dSm-1e0
- Outcome
- headinge0
- Direction
- delaye0
- Value
- 10.8e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“increasing salinity levels up to 10.5 dSm-1 caused decrease for emergence speed by 21.7% and delay booting, heading and anthesis developmental stages by 3.9, 10.8 and 8.5%, respectively”
t0“BREAD WHEAT”
Claim · model-written summary
Salinity up to 10.5 dSm-1 delayed anthesis by 8.5%.
- Taxon
- BREAD WHEATTriticum aestivumt0
- Treatment
- salinity levels up to 10.5 dSm-1e0
- Outcome
- anthesis developmental stagese0
- Direction
- delaye0
- Value
- 8.5%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“increasing salinity levels up to 10.5 dSm-1 caused decrease for emergence speed by 21.7% and delay booting, heading and anthesis developmental stages by 3.9, 10.8 and 8.5%, respectively”
t0“BREAD WHEAT”
Claim · model-written summary
Salinity stress decreased flag leaf area.
- Taxon
- BREAD WHEATTriticum aestivumt0
- Treatment
- Salinity stresse0
- Outcome
- flag leaf areae0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Salinity stress decreased flag leaf area”
t0“BREAD WHEAT”
Claim · model-written summary
Salinity stress increased chlorophyll pigment concentration, most strongly for chlorophyll a.
- Taxon
- BREAD WHEATTriticum aestivumt1
- Treatment
- Salinity stresst0
- Outcome
- chlorophyll pigments concentratione0
- Direction
- increasede0
- Qualifier
- higher for chlorophyll ae0
- Comparator
- chlorophyll b and the total chlorophylle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“increased chlorophyll pigments concentration, where the increase percent was higher for chlorophyll a compared with chlorophyll b and the total chlorophyll”
t0“SALINITY STRESS”
t1“BREAD WHEAT”
Claim · model-written summary
Salinity decreased spike characteristics, particularly kernel number and kernel weight.
- Taxon
- BREAD WHEATTriticum aestivumt0
- Treatment
- Salinity stresse0
- Outcome
- number of kernels spike-1 and spike kernels weighte0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Salinity stress decreased all studied spike characteristics with strong effect on number of kernels spike-1 and spike kernels weight”
t0“BREAD WHEAT”
Claim · model-written summary
Salinity decreased yield and associated traits, notably height, root dry weight, biological yield and grain yield.
- Taxon
- BREAD WHEATTriticum aestivumt0
- Treatment
- Salinity stresse0
- Outcome
- plant height, root dry weight, biological and grain yielde0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Salinity stress decreased yield and its contributes where its effect was strong on plant height, root dry weight, biological and grain yield”
t0“BREAD WHEAT”
Claim · model-written summary
Stepwise regression identified five selection criteria for high grain yield under salinity stress.
- Taxon
- BREAD WHEATTriticum aestivumt0
- Treatment
- salinity stresse0
- Outcome
- important selection criteria of high grain yielde0
- Value
- biological yield, spike kernels weight, emergence index, number of spikes pot-1 and hundred kernels weighte0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The stepwise regression showed that biological yield, spike kernels weight, emergence index, number of spikes pot-1 and hundred kernels weight under salinity stress are the important selection criteria of high grain yield”
t0“BREAD WHEAT”
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