Chlorophyll content and ions of a bread wheat variety Cuba-C-204 under salinity stress conditions
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Abstract
were determined at different plant organs of a Cuban bread
wheat variety, Cuba-C-204, by applying different salinity
stress levels by NaCl adjusted to electric conductivities (CE)
of 4, 8 and 12 dS.m-1, and a control treatment with distilled
water and CE of 0.02 dS.m-1. Dry matter accumulation per organ
and root/shoot relationship was also calculated. Such
determinations were performed at seedling and flowering
stages following the validated methodologies. A chlorophyll
content reduction was recorded as salt concentrations
increased, which were just significant between the control and
12 dS.m-1. There was a significant negative correlation between
chlorophyll content and Na in leaves during both stages
studied, whereas the other microelements did not show this
behavior. A root dry weight reduction was recorded as salt
concentration increased. When evaluating leaf cation content,
there was a negative correlation between K+ and Na+ contents,
which proves there is a nutritional interference as an adverse
salinity effect on the wheat variety studied. Consequently, as
a result of the nutritional effect, chlorophyll content decreased
significantly when CE surpassed 8 dS.m-1.
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