Phytotechniques and Plant Health Department, Federal University of Parana, Brazil
*Corresponding Author: Eduardo Ramos, Phytotechniques and Plant Health Department, Federal University of Parana, Brazil.
Received: January 27, 2020; Published: March 04, 2020
Wheat is one of the most consumed and produced cereals in the world, accounting for about 35% of world grain production. Due to genetic improvement, it is a cereal that has great capacity of adaptation to diverse edaphoclimatic conditions and resistance to abiotic factors. Among these, one of the factors of greatest concern in agriculture is soil salinity, which causes the reduction of plant development, and consequently impairs its production. In this context, the objective of this work was to study the influence of salinity on germination and initial growth of wheat seedlings. Throughout the simulation of saline stress, wheat seeds from cultivar IPR Catuara TM were used, and tested the following concentrations of NaCl: 0; 15; 30; 45; 100 e 200 mmol L-1. The following determinations were analyzed: germination, length and dry mass of seedlings. For the statistical analysis, the statistical design was applied in a completely randomized design, with four replicates of 50 seeds, submitting the data to regression analysis. From the obtained results it can be concluded that: Up to the dose 100 mmol L-1 of NaCl, the germinative power of the seeds is above 80%; The seedling length is affected from 30 mmol L-1 and the seedling dry mass from 100 mmol L-1, the dose 200 mmol L-1 of NaCl was considered extremely harmful for the initial growth of the culture.
Keywords: Triticum aestivum; Wheat; Saline Soils; NaCl; Germination; Seedling Length; Seedling Dry Matter
Citation: Eduardo Ramos. “Physiological Quality of Wheat Seeds in Saline Stress Conditions". Acta Scientific Agriculture 4.4 (2020): 16-19.
Copyright: © 2020 Eduardo Ramos. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.