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Asian Journal of Plant Sciences

Year: 2009 | Volume: 8 | Issue: 6 | Page No.: 409-416
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Authors

F. Mokhberdoran

S.M. Nabavi Kalat

R. Sadrabadi Haghighi

Keywords

Research Article

Effect of Temperature, Iso-Osmotic Concentrations of NaCl and PEG Agents on Germination and Some Seedling Growth Yield Components in Rice (Oryza sativa L.)

F. Mokhberdoran, S.M. Nabavi Kalat and R. Sadrabadi Haghighi
This study was conducted to evaluate seed performance under controlled condition and main aim is to show the effects of NaCl, polyethylene glycol (PEG)-8000, temperature (20, 25 and 30°C) and their interactions on Seed Germination (SG) and Seedling Growth (SDG) of a single rice (Oryza sativa) cultivar which is the name of Kalat. It was obtained from one field harvested in 2008. Seeds were treated with the iso-osmotic concentrations of NaCl or PEG (0, -0.2, -0.4, -0.6 and -0.8 MPa) and exposed to the three temperatures (Namely, 20, 25 and 30°C) for 10 days. There were significant solution types (NaCl or PEG)xtemperaturexosmotic potentials interactions (p<0.05) on the FG, the Germination Rate (GR), the Radicle Length (RL), the Hypocotyl Length (HL), the Seedling Dry Weight (SDW) and the Fresh Weight (FW) indicating that the rice seeds responded differently to salt, drought and temperature changes. The highest values of germination parameters were obtained with no osmotic potential (0 MPa) and increases in osmotic potential either by NaCl or PEG inhibited germination indices. The results indicated that the reduction of germination characteristics was much greater for the PEG induced stress compared to the NaCl induced stress at all osmotic and all thermal levels. In addition, the rice seeds exhibited strong effect of change in temperature on germination characteristics. The deleterious effect of NaCl and PEG was more pronounced at 20 and 30°C compared to 25°C. The examined rice cultivar was more tolerant of NaCl salinity and water stress stimulated by the PEG in the germination stage than in the seedling developmental phase.
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