Salinity effect on the germination of vegetables cultivars under in vitro conditions
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Abstract
Soil salinization is currently one of the most serious problems facing agriculture, since it significantly affects food production s; for this reason, it is necessary to study cultivars tolerant to these conditions for their inclusion in the country’s production schemes. The study aimed to select different vegetables cultivars for their tolerance to salinity: of vegetables: Tomato (Solanum lycopersicum L.); Lettuce: (Lactuca sativa L.); Chinese cabbage: (Brassica rapa subsp. pekinensis (Lour.) Hanelt; Chinese beet: (Brassica rapa L. subsp. chinensis (L.) Hanelt; another of Broccoli: (Brassica oleracea var, Italica); Carrot: (Daucus carota L.) and Radish: (Raphanus sativus L.). The tolerance of 13 vegetables cultivars to different concentrations of sodium chloride (NaCl) (50 mM, 150 mM, 200 mM), was studied under in vitro conditions. For this purpose, the following were determined: the germination percentage (PG) and the germination speed index (IVG) of the seeds as described by the Maguire index. Of the crops studied the bean cultivars vegetables Chinese cabbage: N-100 Chinese beet: Aniela, another of Broccoli; Lettuce Chile 1185-3 and radish: PS9 and C 88, to present bigger germination percentage to values among 50-200 mM of NaCl, by showing the best results in terms of germination percentage and germination speed index, which is why they constitute promising materials to be used in agroecosystems affected by this condition. The rest of the cultivars didn't tolerate the ranges of salinity that were evaluated in the study.
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