Journal of Stress Physiology &
Biochemistry, Vol. 9 No. 3
2013, pp. 113-121 ISSN 1997-0838
Original Text Copyright (cc) 2013 by Kahrizi, Sedghi
ORIGINAL ARTICLE
Data source : Google Scholar
QueryDate : 2016-12-24
Cites : 0
Effect of Salt Stress on Grain
Reserve Composition in Ten Durum Wheat Cultivars
Sonia Kahrizi1. Mohammad
Sedghi*2
1 MSc in
seed science and technology, University of Mohaghegh Ardabili, Iran 2 Department of Agronomy and Plant Breeding. Faculty of
Agricultural Sciences, University of Mohaghegh Ardabili, Ardabil 179,
Iran
*E-Mail: mosedghi2003@yahoo.com Received February 20, 2013
Saline soils are
defined as those that contain sufficient soluble salts in the root zone
to impair plant growth. Wheat is one of the three major cereals
dominating world agriculture to date. Durum wheat is the hardest wheat
and the concept of durum wheat quality is complex and confusing.
Quality factors such as protein content, gluten strength and color have
different priorities in various durum wheat markets. Changes in the
grain quality of ten durum wheat cultivars under salt stress studied at
the greenhouse condition. A factorial experiment was carried out based
on completely randomized design with three replications. Treatments
were salinity including 0, 60 and 120 mM and ten durum wheat cultivars
(Boomer, PGS, 71135, 61130,605, C1351, KND, KDM, Haurani and G1252).
Biochemical grain reserves such total protein and carbohydrate content,
gluten, phosphorous and beta carotene were measured. Results showed
that interaction of salt and cultivars was significant for all studied
traits except of beta-carotene. At this experiment, gluten content
changed very little with salinity levels. Cultivar 71135 at all
salinity levels had the highest gluten content. With increasing of salt
severity, the content of protein and carbohydrate decreased and content
of phosphorous increased compared with control. In 60 mM salinity,
cultivars 61130 and 71135, in 120 mM, 71135 and KDM and in control,
61130 and PGS respectively, had the highest and lowest content of
protein. Cultivars 71135 and 61130 had the highest and PGS had the
lowest phosphorous content in control. At 60 mM, cultivars 71135 and
PGS respectively, had the highest and lowest phosphorous content. At
120mM, 71135 and Haurani respectively, had the highest and lowest
phosphorous content. In three salt levels, cultivar 71135 was
determined as the most tolerant cultivar according to content of grain
reserve composition results.
Key
words: durum wheat, gluten, grain composition, grain
quality, salinity
