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Effect of salinity on variation in yield components in spring bread wheat






Byulleten' Vsesoyuznogo Ordena Lenina i Ordena Druzhby Narodov Instituta Rastenievodstva Imeni N I Vavilova (114): 21-23

Effect of salinity on variation in yield components in spring bread wheat

In a pot experiment comparing the salt-tolerant variety K12606 and the intolerant Messel, yield fell as the degree of salinity increased, the reaction to salinity being greater in Messel, as evidenced by the coefficient of variation (V) in yield and its principal components. For example, variation in grain weight in the control was greater in K12606 (V = 28%) than in Messel (V = 26%), while at a salinity of 10 atm it was respectively V = 71% and V = 95%.

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Accession: 001189328



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