Crops ›› 2018, Vol. 34 ›› Issue (6): 149-153.doi: 10.16035/j.issn.1001-7283.2018.06.023

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Analysis of Salt Tolerance at the Seedling Stage of Wheat Hybrid Variety Heng 9966

Shi Liran1,Bai Lirong1,Lü Yaci1,Zhao Minghui2,Zhao Fengwu2,Li Huimin2   

  1. 1 Department of Biology, Hengshui University, Hengshui 053000, Hebei, China
    2 Hebei Key Laboratory of Crop Drought Tolerance Research/Dry Farming Institute, Hebei Academy of Agriculture and Forestry Sciences, Hengshui 053000, Hebei, China
  • Received:2018-06-12 Revised:2018-09-14 Online:2018-12-15 Published:2018-12-06

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Abstract:

Wheat hybrid Heng 9966, Liangxing 99 and Liangxing 66 (parents of Heng 9966) and their relatives Jimai 22 were used as materials and salt stress concentrations of 0 (control), 0.3%, 0.5%, and 1.0% NaCl were used to treat seedlings. After 15 days of treatment of wheat under salt stress, physiological indices were measured and compared. The experiment results showed that, with the increase of salt concentration, 4 wheat varieties showed a gradual decrease in fresh weight. The content of chlorophyll increased at 0.3% and 0.5% NaCl and decreased at 1.0% NaCl, but still higher than the control. MDA content and proline content increased gradually with the increase of salt concentration. The activities of antioxidant enzymes SOD, POD and CAT were all increased compared with that of the control, but the variation trend of different varieties was different. According to the value of the membership function, Heng 9966 has the best salt tolerance.

Key words: Wheat, Salinity tolerance, Membership function value

Fig.1

Changes of fresh weight of different wheat varieties under salt stresses Different lowercase letters indicate significant differences between the different treatments at the 0.05 level (P<0.05), the same below"

Fig.2

Changes of chlorophyll content in different wheat varieties under salt stresses"

Fig.3

Effects of salt stresses on MDA content of different wheat varieties"

Fig.4

Effects of salt stresses on proline content of different wheat varieties"

Fig.5

Effects of salt stresses on SOD activity of different wheat varieties"

Fig.6

Effects of salt stresses on POD activity of different wheat varieties"

Fig.7

Effects of salt stresses on CAT activity of different wheat varieties"

Table 1

Value of membership function of different wheat varieties under salt stresses"

品种
Variety		 鲜重
Fresh weight		 叶绿素含量
Chlorophyll content		 丙二醛含量
Malondialdehyde
content		 脯氨酸含量
Proline
content		 超氧化物歧化酶活性
Superoxide dismutase activity		 过氧化物酶活性
Peroxidase
activity		 过氧化氢酶活性
Catalase
activity		 平均隶属度
Average membership		 排序
Rank
良星99
Liangxing 99		 0.425 0.485 0.506 0.313 0.429 0.317 0.488 0.423 4
良星66
Liangxing 66		 0.947 0.180 0.233 0.470 0.454 0.721 0.480 0.498 3
衡9966
Heng 9966		 0.806 0.424 0.906 0.532 0.059 0.416 0.910 0.579 1
济麦22
Jimai 22		 0.403 0.606 0.641 0.567 0.605 0.503 0.408 0.533 2
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