Determination of salinity tolerance of some lentil (Lens culinaris M.) varieties

dc.contributor.author	Kökten, Kağan
dc.contributor.author	Karaköy, Tolga
dc.contributor.author	Bakoğlu, Adil
dc.contributor.author	Akçura, Mevlüt
dc.date.accessioned	2014-10-13T12:24:00Z
dc.date.available	2014-10-13T12:24:00Z
dc.date.issued	2010
dc.identifier.issn	1459-0255
dc.identifier.uri	www.world-food.net
dc.identifier.uri	http://hdl.handle.net/11472/316
dc.description.abstract	The 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.iso	eng	tr_TR
dc.publisher	Journal of Food, Agriculture & Environment	tr_TR
dc.subject	Lentil	tr_TR
dc.subject	Lens culinaris M.	tr_TR
dc.subject	salinity	tr_TR
dc.subject	NaCl	tr_TR
dc.subject	tolerance	tr_TR
dc.title	Determination of salinity tolerance of some lentil (Lens culinaris M.) varieties	tr_TR
dc.type	Article	tr_TR