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Mechanisms of Salt Tolerance of Wheat Cultivars | Samad | Triticeae Genomics and Genetics

Research Article

Mechanisms of Salt Tolerance of Wheat Cultivars  

Hamdia M. Abd El Samad , Shaddad Shaddad M.A.K.
Botany and Microbiology Department, Faculty of Science, Minia University, El-Minia, Egypt
Author    Correspondence author
Triticeae Genomics and Genetics, 2016, Vol. 7, No. 2   doi: 10.5376/tgg.2016.07.0002
Received: 21 Oct., 2015    Accepted: 15 Dec., 2015    Published: 02 Jan., 2016
© 2016 BioPublisher Publishing Platform
This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Preferred citation for this article:

Hamdia M. Abd El- Samad, and Shaddad M.A.K., 2016, Mechanisms of Salt Tolerance of Wheat Cultivars, Triticeae Genomics and Genetics, 7(02): 1-16 (doi: 10.5376/tgg.2016.07.0002)

Abstract

This work was carried out to study the effect of various salinization levels (0,20,50,,150and 300mM NaCl) through the whole life cycle of four wheat cultivars (Sakha94,Gimiza11,Gimiza10, and Giza 168). Accordingly the salt tolerance of four wheat cultivars during vegetative and crop yieldstages ranked according to dry matter and chemical constituents  as the following: cv. Sakha 94>cv. Gimiza 11>cv. Gimiza 10 > cv. Giza 168.The carbohydrate and protein contents varied between the four wheat cultivars and their different plant organs, generally the  soluble carbohydrate content remained more or less unchanged in cv. Sakha94 and to some extent in cv. Gimiza11 and troubled in cv. Gimiza10 and cv. Giza168.The amino acids were interesting because, they increased considerably in cv. Sakha 94 and cv. Gimiza11 accompanied with a great equilibration in protein content in the two sensitive cultivars Gimiza 10 and Giza 168.Proline content varied consequently among the four wheat cultivars and their plant organs.The results also revealed that, 23 protein bands were detected in cv. Sakha 94, 18 protein bands in cv. Gimiza 11, 16 protein bands in cv. Gimiza 10 and 18 protein bands in cv. Giza 168 in protein analysis by electrophoreses. The four cultivars possessed 17 common protein bands while they different from each other in 6 protein bands. The 14.1 KDa  is specific marker for both cutivars Sakha 94 and Giza 168. However, the 33.2 KDa is specific marker for  cv.  Sakha 94, cv. Gmiza 11 and Giza 168.The 32.3 KDa is specific marker for cv. Sakha 94 and cv. Gimiza 11. The results revealed that three bands at molecular weight 52.1 kDa is  induced under salinity stress in four tested cultivars  Sakha 94, Gimiza 11, Gimiza10 and Giza 168, as compared to the control treatment. It was induced at 50 mM, 150 mM in both cultivars Gimiza 11, Gimiza 10 and Giza 168 while, induced at 50 mM, 150 mM and 300 mM NaCl levels in cv. Sakha 94 as compared to control treatment. These results revealed that the 52.1 kDa protein band was commonly induced as a result of salinity treatment in the four cultivars.All the previous parameters supported  the differentiation of salt tolerance between the four cultivars and open the chance for crop selection to be cultivated in saline soil.

Keywords
Mechanisms; Salt tolerance; Wheat
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