About Us | Help Videos | Contact Us | Subscriptions
 

Abstract

 

This article in CS

  1. Vol. 37 No. 1, p. 198-202
     
    Received: Nov 13, 1995
    Published: Jan, 1997


    * Corresponding author(s): penuelas@cc. uab.es
 View
 Download
 Alerts
 Permissions
 Share

doi:10.2135/cropsci1997.0011183X003700010033x

Visible and Near-Infrared Reflectance Assessment of Salinity Effects on Barley

  1. Josep Peñuelas ,
  2. Ramón Isla,
  3. Iolanda Filella and
  4. José Luis Araus
  1. C REAF, Facultat de Ciències, Universitat Autònoma de Barcelona, 08193 Bellaterra (Barcelona), Spain
    U nidad de Suelos y Riegos. Servicio de Investigación Agraria. Diputación General de Aragón. Laboratorio Asociado de Agronomia y Medio Ambiente, DGA-CSIC. Ap. 727. 50080 Zaragoza. Spain
    D epartment de Biologia Vegetal, Universitat Barcelona, Diagonal 645, 08028 Barcelona, Spain

Synopsis

Synopsis

We studied the effects of a soil salinity gradient (0.8−1.9 dS m−1 ECa) on spectral reflectance of 10 genotypes of barley (Hordeum vulgare L.) to determine the efficacy of reflectance as a tool for assessing the responses of barley to salinity. NDVI [normalized difference vegetation index, (R900 nm − R680 nm)/(R900 nm + R680 nm)] and WI (water index, R970 nm/R900 nm) were the reflectance indices used. In response to increasing salinity, near infrared reflectance decreased and visible reflectance increased, thereby lowering NDVI from 0.85 to 0.4, in parallel with decreases in biomass (from 2500–500 g m−2) and yield (from 900–50 g m−2). NDVI was, thus, a good indicator of biomass and yield. WI increased from 0.73 to 0.96, δT (canopy temperature minus air temperature) increased from −2 to 7°C, and 13C discrimination (Δ13C) in mature kernels decreased from 19 to 14.5 with increasing salinity levels. WI was, thus, related to crop water status response to salinity. NDVI and WI were, therefore, useful for measuring agronomic responses of barley to salinity.

  Please view the pdf by using the Full Text (PDF) link under 'View' to the left.

Copyright © .