Salt Tolerance in Bread Wheat: Genetic Variation and Heritability for Growth and Ion Relation

摘要

The response of ten different wheat genotypes to three NaCl levels i.e., control, 7.5 and 15 dS m ^-1 were compared. Increase in salinity level caused significant reduction in plant height, fresh shoot weight, and dry shoot weight. On the basis of relative salt tolerance, genotypes 243/1 and Tob.66 were found to be more tolerant to salinity and KLR-3-4,SARC-I, NIAB-20, NIAB-30, 5039 and 6529-11 were moderately tolerant and the genotypes 4072 and 6142 were least tolerant to salinity. The estimates of broad-sense heritability for these characters ranged 0.09 to 0.68. The data suggested that improvement in NaCl tolerance in bread wheat is possible by exploiting variability through conventional breeding methods.