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The Effect of Salinity on Seed Quality of Wheat

F. Begum
Agronomy division, Bangladesh Agricultural Research Institute, Joydebpur, Gazipur-1701

I. M. Ahmed
Agronomy division, Bangladesh Agricultural Research Institute, Joydebpur, Gazipur-1701

A. Nessa
Agronomy division, Bangladesh Agricultural Research Institute, Joydebpur, Gazipur-1701

W. Sultana
Agronomy division, Bangladesh Agricultural Research Institute, Joydebpur, Gazipur-1701

Abstract/ Executive Summary:

Effect of salinity on sprouting water uptake, ion uptake and metabolic efficiency of wheat seeds in the variety kanchan were studied in Jaydebpur. The treatments were 0, 4, 8, 12 and 16dS-m salinity level. The experiment was set in CRD with four replications. There were 50 seeds per petridish. Seeds were moistened with saline solution. Germination was recorded up to 72 hours with an interval of 12 hours. Water absorption rate was recorded up to 42 hours with an interval of 6 hours. Accumulation of Na⁺ and CI^- ions were measured at 36 hours. Germination percentage decreased in high salinity level. Water uptake also decreased with an increase of salinity level but it was not so much drastic upto 8dS-m. Accumulation of Na⁺ and CI^- increased when the seeds were treated with 4dS-m to 16dS-m saline solution. The result indicated that salinity induced delay and decrease in sprouting percentage through lower water uptake and higher accumulation of Na⁺ and CI^- .

Keywords: Salinity, Wheat, Water uptake, Seed metabolic efficiency, Ion uptake

Location: Agronomy division of Bangladesh Agricultural Research Institute, Joydebpur

Start Date: 00-00-2008

End Date:

Program Area: Risk Management in Agriculture

Commodity: Wheat

Objectives:

To identify the effect of salinity on germination of wheat through water uptake, mobilization of seed reserves and uptake of Na⁺ and CI^-.

Methodology:

An experiment was carried out in the physiology laboratory, Agronomy division of Bangladesh Agricultural Research Institute, Joydebpur in the year 2008, to find out the effect of salinity on germination, water uptake, ion uptake and metabolic efficiency of wheat seed (variety Kanchan). The seeds were sterilized by 0.1% HgCI₂for one minute and then washed thoroughly with tap water and finally with distilled water. Seeds were thoroughly mixed and moisture percentage was determined. The experiment was set in completely randomized design (CRD) with four replications. There were five salinity levels viz., 0, 4, 8, 12 and 16dS^-m. The filter paper of each Petri dish was moistened with 7ml saline solution. Fifty surface sterilized seeds were placed on Petri dish containing filter paper. Number of seed sprouted was recorded at 12, 24, 36 and 72 hours. Water uptake rate was measured from 1 to 42 hours with an interval of 6 hours. At 96 hours of setting, the sprouted seeds were separated into root, shoot and the residual and their dry weight were recorded. Seed metabolic efficiency was measured following the procedure as described by Rao and Sinha (1993). The accumulation of Na⁺ and CI^- were measured from the seeds collected after 36 hours of soaking. Sodium and chloride ions were collected by boiling the seeds with distilled water and the amount of Na+ was measured by using flame analyser (Gallenkamp model FGA- 33⁰c). Chloride ions were measured by titration with AgNO₃ using potassium chromate as an indicator. The statistical variation was studied by standard deviation.

Source of Information: J. Bangladesh Agril. Univ. 8(1): 19–22, 2010 ISSN 1810-3030

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Germination percentage decreased in high salinity level. Water uptake also decreased with an increase of salinity level but it was not so much drastic upto 8dS-m. Accumulation of Na⁺ and CI^- increased when the seeds were treated with 4dS-m to 16dS-m saline solution. The result indicated that salinity induced delay and decrease in sprouting percentage through lower water uptake and higher accumulation of Na⁺ and CI^- .

Knowledge Management: Journal