INFLUENCE OF ANTIOXIDANTS AND SALINITY STRESS ON SEED VIABILITY CHARACTERS OF SOME WHEAT CULTIVARS

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Abstract

To explore the impact of antioxidants types and levels prim on seed germination characters of some bread wheat cultivars under salinity stress. An experiment accompanied in seed science lab during November and December 2016, to study the response of antioxidants seed prim of some bread wheat cultivars to germinate under salinity levels. The highest of final percentages of germination (96.8 %), higher percentages of germination energy (58.11 %), highest values of germination index (0.970) and a smaller amount of germination time (2.29 d) obtained from sown Misr 1 variety. The results showed that maximum of percentages of germination (91.15 %) and germination index (0.951) obtained from soaking in humic acid. The maximum percentages of energy of germination (41.21 %) and the less mean germination time (2.77 d from soaking grains in ascorbic acid compared with without antioxidants. Increasing antioxidant concentrations to 200 ppm produced the highest percentages of germination (91.61 %), energy of germination (37.63 %), germination index (0.953) and the lowermost of mean germination time (2.97 d) compared with without antioxidants and level of 100 ppm. Increasing salinity to 160 mmol during germination of wheat cultivars significantly reduced percentages of germination by 18.5 %, energy of germination by 96.7 %, germination index by 18.6 % and mean germination time by 53.5 % compared with without salinity (control). Whereas, for reducing the gap between production and consumption, it could be recommended that soaking bread wheat in humic acid or ascorbic acid at 200 mmol under salinity stress enhanced seed viability and advise to sown under saline new reclaimed soil.
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抗氧化剂和盐胁迫对部分小麦品种种子活力特性的影响
探讨盐胁迫下抗氧化剂类型和水平对部分面包小麦品种种子萌发特性的影响。2016年11月至12月,在种子科学实验室进行了盐胁迫下部分面包小麦品种抗氧化剂对发芽的响应研究。Misr 1的最终发芽率最高(96.8%),萌发能最高(58.11%),萌发指数最高(0.970),萌发时间最短(2.29 d)。结果表明,腐植酸浸泡处理的发芽率最高,为91.15%,萌发指数最高,为0.951。抗坏血酸浸泡后的籽粒萌发能量最高(41.21%),平均发芽时间较短(2.77 d)。当抗氧化剂浓度增加到200 ppm时,与不添加抗氧化剂和100 ppm相比,萌发率最高(91.61%),萌发能最高(37.63%),萌发指数最高(0.953),平均萌发时间最低(2.97 d)。在萌发过程中,与不加盐相比,将盐浓度提高至160 mmol可显著降低小麦品种的发芽率18.5%、发芽能96.7%、发芽指数18.6%和平均发芽时间53.5%。为减少生产与消费的差距,建议在盐胁迫下用200 mmol腐植酸或抗坏血酸浸泡面包小麦,提高种子活力,并建议在盐碱化新复垦土壤下播种。
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