Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
Asian Journal of Plant Sciences
  Year: 2002 | Volume: 1 | Issue: 4 | Page No.: 420-422
DOI: 10.3923/ajps.2002.420.422
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail
Salt Tolerance in Bread Wheat: Genetic Variation and Heritability for Growth and Ion Relation
Zulfiqar Ali, Abdus Salam Khan and Muhammad Azeem Asad

Abstract:
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.
PDF Fulltext XML References Citation Report Citation
How to cite this article:

Zulfiqar Ali, Abdus Salam Khan and Muhammad Azeem Asad , 2002. Salt Tolerance in Bread Wheat: Genetic Variation and Heritability for Growth and Ion Relation. Asian Journal of Plant Sciences, 1: 420-422.

DOI: 10.3923/ajps.2002.420.422

URL: https://scialert.net/abstract/?doi=ajps.2002.420.422

 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 

       

       

Curve Bottom