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GENETIC VARIABILITY OF SOME PRIMITIVE BREAD WHEAT VARIETIES TO SALT TOLERANCE

G. SARWAR, M.YASIN ASHRAF AND M. NAEEM*

Abstract: Using gravel culture technique, an experiment was conducted to study the genetic variability of some primitive bread wheat varieties to salt tolerance. Eight primitive bread wheat varieties acquired from late Prof. Dr. A. R. Rao, Director CHIDS, Pakistan were grown in plastic pots having four salt (NaCl) treatments i.e. 0.0, 0.5, 1.0 and 1.5 % NaCl along with Hoagland solution with five replications. Dry weight per plant, number of tiller per plant, shoot and root length, nitrate reductase activity (NRA), total nitrogen, K and P contents decreased while Na content increased with increase in salinity in all the varieties. However, varieties 236/1 and 245/1 performed better than others regarding above mentioned parameters. All the varieties survived upto 1.5 % NaCl. Primitive bread wheat varieties 236/1 and 245/1 have the highest salt tolerance potential as they showed dry matter reduction less than 50 % at the highest salinity level.

Nuclear Institute for Agriculture and Biology (NIAB), P.O. Box No. 128, Jhang Road, Faisalabad, Pakistan.

Government College, Jaranwala, Faisalabad.