Root Adjustments Associated with Salt Tolerance in Small Grains1
- C. A. Bower and
- Y. N. Tamimi2
Discovery of the physiological basis of salt tolerance in small grains and its use to obtain more tolerant cultivars especially of rice (Oryza saliva L.) by modern plant breeding procedures should permit substantial increases in world food production. The purpose of this study was to test the hypothesis that at a given level of root media salinity the salt tolerance of various small grain cultivare is directly related to the total salt concentration of the root water. Cultivars were grown in the greenhouse ;1 to 6 weeks after transplanting as seedlings on nonsalini: and saline culture solutions. Shoots of cultivars grown on saline solutions invariably had a lower water conteni: than shoots grown on nonsaline solutions, indicating thai: salt injury involves water stress. Salt tolerance of the various cultivars, expressed as relative yield on saline cultures, was highly related to the salt concentration of root water with two exceptions, and was highly related without exception when relative root growth on saline culture was taken into account.
In agreement with previous observations, it was found that the order of salt tolerance of small grains, at least in the vegetative stage, is barley (Hordeum vulgare L.) > rye (Secale cereale L.) ≅ wheat (Triticum aestivum L.) > oat (Avena saliva L.) > rice.Please view the pdf by using the Full Text (PDF) link under 'View' to the left.
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