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     Advance Journal of Food Science and Technology


Effects of Salt Stress on Growth and Physiological Characteristics in Dryland Wheat Seedlings

Caiyun Chen, Dandan Kong, Xiaojuan Sun, Huisong Sun and Yan Shi
Dryland-Technology Key Laboratory of Shandong Province, Qingdao Agricultural University, Qingdao, 266109, Shandong Province, China
Advance Journal of Food Science and Technology   2016  8:597-602
http://dx.doi.org/10.19026/ajfst.10.2190  |  © The Author(s) 2016
Received: May ‎30, ‎2015  |  Accepted: July ‎8, ‎2015  |  Published: March 15, 2016

Abstract

In order to find an appropriate salt stress and improve the resistance to salt stress in dryland wheat. In this experiment, Jimai22 was used as experimental material to study the effects of different salt stress on growth and physiological characteristics in dryland wheat seedlings by the pots in the artificial climate chamber. The results show that different salt stress could have different effects on leaf length, plant height, aboveground and underground fresh weight, POD and SOD activity in dryland wheat seedlings. Within a certain range of salt stress, salt stress could increase leaf length, plant height, POD and SOD activity and promote the accumulation of dry matter, but if the salt stress range was exceeded, excessive salt stress would inhibit the growth of wheat seedlings. In the salt stress range of 0~0.4%, 0.2% salt stress was the most conducive to promote the growth of dryland wheat seedlings.

Keywords:

Dry matter accumulation, dryland wheat seedlings, enzyme activity, salt stress,


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Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Copyright

The authors have no competing interests.

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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