Akademik Veri Yönetim Sistemi
III. International Biological and Life Sciences Congress, Antalya, Türkiye, 16 - 19 Kasım 2025, (Yayınlanmadı)
Salinity is a critical environmental constraint that severely reduces global wheat yields, posing a threat to food security. High salt concentrations in soil and water induce osmotic stress and ion toxicity, hindering plant growth. Although wheat (Triticum aestivum, Triticum durum) shows moderate salinity tolerance, genotypic differences exist in its response. With nearly 20% of arable land affected by salinity, breeding salt-tolerant cultivars has become a priority.
Most research emphasizes NaCl-induced stress, yet natural irrigation water contains diverse salts, making it essential to assess both total salinity (EC) and sodium hazard (SAR) for accurate water quality evaluation. This study investigated the effects of varying salinity levels, defined by EC and SAR, on the germination and growth of two wheat cultivars (Harmankaya 99 and Dumlupinar) grown in Algeria and Türkiye.
Germination experiments were conducted under controlled laboratory conditions using a randomized complete block factorial design (3 replications). Seeds were exposed to six salinity levels (0–20 dS/m) prepared with NaCl, MgSO₄, and CaCl₂, and four SAR levels (3, 6, 9, 12). Germination rates were recorded after 8 days.
In parallel, greenhouse trials in Tlemcen (Algeria) and Çanakkale (Türkiye) examined growth parameters under irrigation waters of 8, 16, and 20 dS/m (SAR 9). At maturity, traits such as ear length, ear and grain weight, tiller number, tiller height, and plant dry weight were measured. Data were analyzed by one-way ANOVA and Duncan’s test (α = 0.05).
Results showed that salinity significantly reduced germination, with durum wheat outperforming bread wheat at higher salt levels. High salinity (20 dS/m) also caused marked reductions in yield components—ear length, fertile tillers, and biomass—in both cultivars. However, moderate salinity occasionally enhanced certain traits, particularly in bread wheat.
Environmental differences influenced salinity responses: wheat grown in Tlemcen’s warmer climate exhibited greater sensitivity than in Çanakkale, emphasizing the interaction between salinity, temperature, and genotype.
This study highlights the detrimental impact of salinity on wheat germination and yield, shaped by both genetic and environmental factors. It underscores the need for comprehensive water quality assessment considering both EC and SAR and calls for breeding salt-tolerant wheat adapted to specific agro-climatic conditions to support sustainable production in saline environments.