Genetic variation, heritability, growth and ion relation in bread wheat under salt condition.

摘要

The response of 10 different wheat genotypes/cultivars and 3 NaCl levels, i.e. control, 10 and 20 dS/m, was compared. Increase in salinity levels caused significant reduction in plant height, fresh shoot weight and dry shoot weight. Based on the relative salt tolerance, genotypes/cultivars Kharchia 65 and KRL 19 were found more salt tolerant and KRL 35, NW 1014, HUWJ 13, HUWJ 2, KRL 1-4 and NW 1012 were moderately tolerant and the genotypes/cultivars UP 2338 and HD 2009 were sensitive. The estimates of broad sense heritability for there characters ranged from 0.09 to 0.74. The data suggested that improvement in NaCl tolerance in bread wheat was possible by exploiting variability through conventional breading methods.