Salinity poses a significant threat to global food security. The research was conducted to define morphological and physiological characteristics that can be used in the bottle gourd to characterize salinity tolerance (Lagenaria siceraria L.). In plastic pots, three genotypes (Round (Local), Latto (Local) and Louki) were sown, using fine sand as a medium for growth. Saline water treatments (25, 50, 75 and 100 mM NaCl) were applied after one month, with the exception of control seedlings and Hoagland solution as a nutrient solution was used. Using normal statistical methods, data was collected and analysed statistically. The findings showed that with mainly morphological characters, salinity has an adverse effect (number of leaves, root length, shoot length, root fresh mass, root dry mass, shoot fresh mass and shoot dry mass). Similarly, physiological characteristics such as chlorophyll content, photosynthetic rate, stomatal conductance and transpiration rate were also affected. The analysis revealed that Latto (local) cultivar showed significantly better salinity tolerance compared to others with maximum chlorophyll content (17.36 SPAD) under salinity conditions, followed by Louki (14.19 SPAD) and, under salinity conditions, the Round (Local) variety showed minimum chlorophyll value (11.95).
Please see the link :- https://www.ikprress.org/index.php/PCBMB/article/view/5525
No comments:
Post a Comment