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Effect of Salinity on the Germination, Growth and Development of Two Varieties of Onion (allium Cepa L.)

M. A. Rahim
Department of Horticulture, Bangladesh Agricultural University, Mymensingh-2202

R. Sultana
Lal Teer Seed Company, Dhaka

N. Kabir
Department of Horticulture, Bangladesh Agricultural University, Mymensingh-2202

Abstract/ Executive Summary:

An experiment was conducted at the Post Graduate Laboratory of the Department of Horticulture, Bangladesh Agricultural University (BAU), Mymensingh 2202, Bangladesh during September to December 2014 to observe the effect of salinity in growth and development of onion. The experiment consisted of two varieties of onion viz. Taherpuri and Ishurdi and 11 levels of NaCl conducted by Randomized Complete Block Design with three replications. Taherpuri tolerate salinity upto 8 ds/m whereas Ishurdi variety tolerate upto 10 ds/m. Percent germination, shoot length, root length, both root and shoot dry and fresh weight decreased as the level of salinity increased from 0 to 10ds/m. After 10 ds/m no germination occurred in all varieties. The highest germination (84%) was noticed from Taherpuri variety under control (0 ds/m). Shoot and root length; dry and fresh weight of shoots decreased as the concentration of salinity increased in all varieties.

Keywords: Onion, Allium cepa, Salinity, Germination, Variety

Location: Fruit Research Laboratory of the Department of Horticulture, Bangladesh Agricultural University (BAU), Mymensingh

Start Date: 00-09-2014

End Date: 00-12-2014

Program Area: Risk Management in Agriculture

Commodity: Onion

Objectives:

1. To know the effect of different concentrations of NaCl on germination, growth and development.

Methodology:

The present research work was conducted at the Fruit Research Laboratory of the Department of Horticulture, Bangladesh Agricultural University (BAU), Mymensingh during the period from September, 2014 to December, 2014. The treatments of the experiment consisted of six onion verities and five concentrations of NaCl. Factor A: Onion varieties: (i)Taherpuri and (ii) Ishurdi; Factor B: Concentrations of Sodium Chloride (NaCl), (i) S₀=0%(control), Distilled water, (ii) S₂= 2 ds/m, (iii) S₄= 4 ds/m, (iv) S₆= 6 ds/m, (v) S₈= 8 ds/m, (vi) S₁₀=10 ds/m, (vii) S₁₂= 12 ds/m, (viii) S₁₄=14 ds/m, (ix) S₁₆= 16 ds/m, (x) S₁₈=18 ds/m, and (xi) S₂₀=20 ds/m. The present experiment was conducted following Randomized Complete Block Design (RCBD with three replications. Sodium chloride (NaCl) solutions of 0, 2,4,6, 8,10,12,14,16,18 and 20 ds/m were prepared. Distilled water was used as control. Hundred seeds of each of onion was germinated in two folds of Whatman no.1filter paper placed in petri dishes (9 cm diameter). Each dish was moistened with 5 ml of distilled water or one of the salt concentrations 2,4,6, 8,10,12,14,16,18 and 20 ds/m of NaCl. The level of water and salt solution were assessed daily and applied time to time as per requirement. Germination percentage, root length, shoot length, fresh root weight, fresh shoot weight, dry shoot weight and dry root weight were recorded at 3 days interval for 10 days. Germination was determined under constant room temperature 27± 2^oC. Data collection on germination percentage (%), radicle length , shoot length, fresh radicle weight, fresh shoot weight, dry radicle weight, dry shoot weight were taken. Data were analysed following MSTAT Statistical Package Program and level of significance and with least significance difference (LSD).

Source of Information: J. Agrofor. Environ. 8 (2): 177-180, 2014; ISSN 1995-6983

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The seed germination percentage was significantly influenced with the increasing levels of NaCl concentration. The maximum germination percentage of seed (58.17) was found with the control (0%) concentration and the minimum germination percentage (5.72) was noticed with 1.50% salt concentration. As the concentration of NaCl increases the germination percentage also decreases. Shoot length, root length, shoot fresh and dry weight also highly significant among the different levels of NaCl. Maximum shoot length was found from control (0 ds/m) and the lowest from highest dose (8 ds/m). Root fresh weight was found at 5% level of significant but other parameters are highly significant.

Knowledge Management: Journal