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ارزیابی ویژگیهای جوانهزنی، مورفوفیزیولوژیک و آنزیمهای آنتی اکسیدانت ارقام جو در تحمل به شوری طبیعی | ||
علوم و تحقیقات بذر ایران | ||
مقاله 6، دوره 8، شماره 3، مهر 1400، صفحه 275-292 اصل مقاله (1.38 M) | ||
نوع مقاله: مقاله پژوهشی | ||
شناسه دیجیتال (DOI): 10.22124/jms.2021.5230 | ||
نویسندگان | ||
خدیجه احمدی* 1؛ حشمت امیدی2؛ محسن مهرنیا3؛ علی قادری4؛ حسین صبوری فرد4 | ||
1دانشجوی دکتری فیزیولوژی گیاهان زراعی، دانشکده علوم کشاورزی، دانشگاه شاهد، تهران، ایران | ||
2دانشیار گروه زراعت و اصلاح نباتات، دانشکده علوم کشاورزی، دانشگاه شاهد، تهران، ایران | ||
3کارشناسی ارشد آگرواکولوژی، دانشکده علوم کشاورزی، دانشگاه شاهد، تهران، ایران | ||
4دپارتمان مهندسی تولیدات گیاهی، دانشکده کشاورزی، دانشگاه فنی و حرفهای خراسان رضوی، خراسان رضوی، خراسان، ایران | ||
چکیده | ||
شناسایی و توسعه کشت ارقام متحمل به شوری، یکی از راهکارهای بهبود عملکرد است. بهمنظور بررسی تأثیر شوری بر صفات کمی و کیفی ارقام دیم و آبی جو، این آزمایش در آزمایشگاه فیزیولوژی گیاهان زراعی دانشکده علوم کشاورزی دانشگاه شاهد در سال 1397 اجرا شد. عاملهای آزمایش شامل ارقام جو (ریحان، جلگه، خرم و ایذه) در واکنش به چهار سطح شوری (عدم اعمال شوری بهعنوان شاهد و شوری 5، 10، 15 و 20 دسیزیمنس بر متر با نمک دریاچه قم) بودند. این آزمایش بهصورت فاکتوریل در قالب طرح پایه کاملاً تصادفی با سه تکرار مورد مطالعه قرار گرفت. صفات مورد اندازهگیری شامل شاخصهای جوانهزنی، رنگدانههای فتوسنتزی، ترکیبات محلول و دو آنزیم آنتیاکسیدانت بودند. نتایج نشان داد که بیشترین میزان مؤلفههای جوانهزنی همچون درصد جوانهزنی (71/79 درصد)، سرعت جوانهزنی (18/5 بذر در روز)، طول ریشهچه (55/6 سانتیمتر)، طول ساقهچه (46/8 سانتیمتر)، شاخص طولی (1/70) و وزنی بنیه گیاهچه (17/165) در عدم تنش شوری بهدست آمد. با افزایش سطوح شوری، محتوای نسبی آب، شاخص پایداری غشاء و محتوای پروتئین ارقام کاهش یافت و محتوای کاروتنوئید، پرولین، مالوندیآلدئید و آنزیمهای سوپراکسیددیسموتاز و آسکوربات پراکسیداز در بالاترین سطح شوری بهدست آمد. در بین ارقام جو مورد مطالعه رقم خرم در بالاترین سطح شوری، بیشترین درصد و سرعت جوانهزنی و همچنین صفات فیزیولوژیک را داشت. بهنظر میرسد این رقم دیم در شرایط تنش شوری جوانهزنی و رشد قابل توجهی داشته باشد. در مراحل بعد میتوان ارقام جلگه و ایذه را نیز توصیه کرد. | ||
کلیدواژهها | ||
آنتیاکسیدانت؛ پرولین؛ جو؛ شوری؛ کلروفیل؛ مالوندیآلدئید | ||
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