The effects of different salt source and concentrations on seed germination and seedling growth of pumpkin varieties used as rootstock

Aydinsakir K., ULUKAPI K., Kurum R., BÜYÜKTAŞ D.

JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT, vol.11, no.1, pp.503-510, 2013 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 11 Issue: 1
  • Publication Date: 2013
  • Journal Name: JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Page Numbers: pp.503-510
  • Keywords: Salinity, germination, seedling, rootstock, SALINITY TOLERANCE, SOLANUM-MELONGENA, SHOOT GROWTH, WATER-STRESS, SUNFLOWER, NACL, CULTIVARS, EMERGENCE, SODIUM, L.
  • Akdeniz University Affiliated: Yes

Abstract

In this study, the effects of different salt sources (CaCl2, NaCl and KCl) and concentrations, as measured by electrical conductivity, (0 "control", 1, 3, 5, 7 and 9 dS m(-1)) on seed germination and seedling growth of Ferro, Obez, RS 841 and Strong Tosa F1 pumpkin varieties used as rootstock were investigated. The results revealed that germination rate, root length, shoot length, fresh root weight, dry root weight, fresh shoot weight and dry shoot weight tend to decrease when the electrical conductivity of the solution is higher than 5 dS m(-1), independent of salt sources and in all of the varieties. Three days after seeding, a germination ratio of 5% was obtained from RS 841 variety in all salt sources and concentrations, while a germination ratio over 50% was obtained in Strong Tosa variety for the same conditions except CaCl2 salt source. Nevertheless, seeds germinated in medium having high concentrations of CaCl2 had lower germination rate and poor seedling growth, compared to media having the same concentrations of NaCl and KCl. It was concluded that all of the varieties studied were more sensitive to the concentrations prepared using CaCl2 than that of the KCl and NaCl.