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dc.contributor.authorKökten, Kağan
dc.contributor.authorKaraköy, Tolga
dc.contributor.authorBakoğlu, Adil
dc.contributor.authorAkçura, Mevlüt
dc.date.accessioned2014-10-13T12:24:00Z
dc.date.available2014-10-13T12:24:00Z
dc.date.issued2010
dc.identifier.issn1459-0255
dc.identifier.uriwww.world-food.net
dc.identifier.urihttp://hdl.handle.net/11472/316
dc.description.abstractThe salt (NaCl) tolerance of 5 lentil genotypes was investigated. Plants were grown at 5 different NaCl concentrations. Germination percentage, shoot and root length, shoot and root dry weight and salt tolerance percentage in the shoots and roots were evaluated. The salt tolerance index (STI) of the genotypes, expressed as the ratio of dry matter yield produced under the NaCl treatments compared to the control treatment, was found to be a reliable criterion for ranking genotypes for their tolerance to NaCl. Altın Toprak and Çağıl showed high levels of tolerance, and Yerli Kırmızı and Fırat- 87 showed medium levels. Seyran-96 was the most susceptible genotype to NaCl.tr_TR
dc.language.isoengtr_TR
dc.publisherJournal of Food, Agriculture & Environmenttr_TR
dc.subjectLentiltr_TR
dc.subjectLens culinaris M.tr_TR
dc.subjectsalinitytr_TR
dc.subjectNaCltr_TR
dc.subjecttolerancetr_TR
dc.titleDetermination of salinity tolerance of some lentil (Lens culinaris M.) varietiestr_TR
dc.typeArticletr_TR


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