ارزیابی تحمل به شوری ارقام تجاری فلفل گلخانه‌ای در مرحله گیاهچه‌ای

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی دکتری گروه علوم باغبانی، دانشکدۀ کشاورزی، دانشگاه گیلان، رشت، ایران

2 استاد گروه علوم باغبانی، دانشکدۀ کشاورزی، دانشگاه گیلان، رشت، ایران

3 دانشیار گروه علوم باغبانی، دانشکدۀ کشاورزی، دانشگاه گیلان، رشت، ایران

4 استادیار گروه خاکشناسی، دانشکدۀ کشاورزی، دانشگاه گیلان، رشت، ایران

چکیده

به‌منظور مقایسۀ ارقام مختلف فلفل از نظر تحمل به شوری در مرحلۀ گیاهچه و شناسایی شاخص مناسب برای ارزیابی تحمل به شوری فلفل در این دوره، آزمایشی به‌صورت فاکتوریل در قالب طرح پایۀ بلوک­های کامل تصادفی با سه تکرار در سیستم هیدروپونیک در سال 1392 در محل گلخانۀ تحقیقاتی دانشکدۀ علوم کشاورزی دانشگاه گیلان به اجرا در آمد. دو سطح شوری (صفر و 100 میلی­مولار کلرید سدیم)، عامل اول؛ و 26 رقم فلفل، عامل دوم درنظر گرفته شدند. نتایج نشان داد که بین ارقام از لحاظ همۀ شاخص­های مطالعه‌شده اختلاف معناداری وجود داشت. تنش شوری سبب کاهش همۀ شاخص­ها به‌جز درصد مادۀ خشک کل و مقدار سدیم شاخساره شد. افزایش سدیم با کاهش مدار پتاسیم، کلسیم و شاخص­های رشدی همراه بود. نتایج نشان داد که مقدار سدیم با شاخص­های رشدی، نسبت پتاسیم به سدیم و نسبت کلسیم به سدیم در همۀ ارقام همبستگی منفی و معناداری داشت. در مجموع از بین ارقام بررسی‌شده، ارقام ‘پارامو’، ‘افستس’ و ‘اسپادی’، متحمل­ترین ارقام فلفل شناخته شدند. براساس نتایج، شاخص‌هایی نظیر مقدار سدیم شاخساره و شاخص تحمل به تنش می‌توانند در غربال‌گری ارقام متحمل به تنش شوری در فلفل به‌کار روند.
 
 
 
 

کلیدواژه‌ها


عنوان مقاله [English]

Evaluation of salt tolerance in commercial pepper cultivars at the seedling stage

نویسندگان [English]

  • Mohammad Reza Zarea Bavany 1
  • Gholamali Peyvast 2
  • Mahmoud Ghasemnezhad 3
  • Akbar Forghani 4
1 Ph.D. Student, Department of Horticultural Sciences, Faculty of Agriculture, University of Guilan, Rasht - Iran
2 Professor, Department of Horticultural Sciences, Faculty of Agriculture, University of Guilan, Rasht – Iran
3 Assistant Professor, Department of Horticultural Sciences, Faculty of Agriculture, University of Guilan, Rasht – Iran
4 Associated Professor, Department of soil Sciences, Faculty of Agriculture, University of Guilan, Rasht – Iran
چکیده [English]

Salinity is the main limiting environmental factor on plant growth and production. Therefore, finding salinity tolerant cultivars result to increase crop yield and production. However, a factorial experiment was carried out based on randomized complete block design with three replicates in hydroponic culture. Two salinity levels (0 and 100mM NaCl) were considered the first factor and 26 greenhouse pepper cultivars was the second. Results showed a significant difference for all studied characteristics. Salt stress decreased all characteristics except to total dry matter percent and sodium concentration. The increase in sodium content accompanied with the decrease in potassium, calcium content and growth indices. Results showed a significant negative correlation between sodium with vegetative indices, potassium to sodium ratio, calcium to sodium ratio in all cultivars. Overall, ‘Paramo’, ‘Efests’ and ‘SPADI’ were known as the most tolerant pepper cultivars. According to finding of this study, the characteristics such as shoot sodium content and stress tolerance index can be used for screening salinity tolerance in pepper cultivars.
 
 
 
 

کلیدواژه‌ها [English]

  • Calcium
  • potassium
  • Salinity stress
  • sodium
  • Stress tolerance index
 

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