Effect of Salinity on Morpho-Physiological Characteristics of Spring Wheat Genotypes

Abstract

Bread wheat germplasm tolerant to salinity with high end-use quality is required to maintain grain production in saline lands. Four spring bread wheat cultivars with different tolerance to salinity and their three F₃ progenies were evaluated at four levels of salt concentrations; 0, 150, 200 and 250 Mm NaCl. Na⁺, K⁺ and Cl^- concentrations in the wheat penultimate leaf and some of the biomass and yield related traits were measured. The allelic variations of <em>Glu-1</em> loci in the crosses were examined. Salinity had a significant positive effect on Na⁺ and Cl^- concentrations and the Na⁺/K⁺ ratio. As salinity level increased, yield and 1000 grain weight and K⁺ concentration were declined. Most of the F₃ progenies did not show much improvement in terms of biomass or yield related traits. However, F₃ progenies of the Cajema×Lerma Rojo cross showed an improved quality score.