Variation in salt tolerance within a Georgian wheat germplasm collection
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Bread wheat Triticum aestivum L. possesses a genetic variation for the ability to survive and reproduce under salt stress conditions. Durum wheat (T. durum Desf.) is in general more sensitive in comparison to bread wheat, however, exceptions can be found showing the same extent of salt tolerance. Endemic wheats in general are characterised by a high adaptability to their environment. The level and variability of salt tolerance were assessed in a germplasm collection of 144 winter and spring wheat accessions from Georgia comprising Triticum aestivum L., T. durum Desf., T. dicoccon Schrank, T. polonicum L. and Georgian endemics: T. carthlicum Nevski, T. karamyschevii Nevski, T. macha Dekapr. et Menabde, T. timopheevii (Zhuk.) Zhuk. and T. zhukovskyi Menabde et Ericzjan. The accessions were tested for salt tolerance at the germination stage. Large variability in salt tolerance within the Georgian germplasm was found among the different wheat species. The endemic hexaploid winter wheat T. macha and the endemic tetraploid wheat T. timopheevii were among the most tolerant materials, thus presenting promising donors for salt tolerant traits in future breeding efforts for salinity tolerance in wheat.
KeywordsGeorgian germplasm Germination stage Salt tolerance Triticum
G. Badridze wishes to thank the German ‘Gemeinschaft zur Förderung der Kulturpflanzenforschung Gatersleben e.V.’ for financial support.
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