不同小麦品种芽期耐盐性鉴定研究  

Salt Tolerance Identification for Different Wheat Varieties in Germinating Stage

作　　者：朱永兴[1] 张岩[1,2] 郭生虎[1] 董建立[1] 关雅静[1] 

机构地区：[1]宁夏农林科学院农业生物技术研究中心,银川750002 [2]宁夏大学生命科学院,银川750021

出　　处：《中国农学通报》2015年第33期11-14,共4页Chinese Agricultural Science Bulletin

基　　金：国家重点基础研究发展计划"973计划"项目"作物应答盐碱胁迫的分子调控机理"(G2011CB016411);宁夏农林科学院先导基金项目"小麦耐盐相关性状的遗传分析及QTL定位"(NKYJ-15-14)

摘　　要：为研究不同小麦品种在芽期的耐盐性,本研究以6种小麦品种为研究对象,用不同浓度Na Cl(盐浓度分别为0%(CK)、1%、1.5%、2.0%)胁迫处理后,分别测定并分析小麦芽期的发芽率、芽长、根长、芽鲜重。试验结果表明:在盐胁迫下,不同小麦品种随着盐浓度的升高,小麦的发芽率、芽长、根长、芽鲜重都随之降低。其中,在高盐(1.5%Na Cl)处理下,‘宁春4号’、‘Drasdal’在芽期比较敏感,‘红芒麦’、‘毛火麦’在芽期表现出一定的耐盐性,‘宁春27号’、‘山融3号’表现出比较强的耐盐性。因此,在高盐胁迫下‘宁春27号’、‘山融3号’芽期具有较强的耐盐性。In order to identify the salt tolerance of different wheat varieties in germinating stage, six wheat varieties were used as materials, and the salt stress treatments were conducted with different concentrations of NaC1 （0%（CK）, 1%, 1.5%, 2.0%）. The germination rate, bud length, root length and shoot fresh weight were determinated. The results showed that, under the salt stress, the germination rate, bud length, root length and shoot fresh weigh reduced with the increase of salt concentration. Under high salt stress （1.5% NaC1）,‘Ningchun 4’ and ‘Drasdal’ were sensitive to salt in the germinating stage; ‘Hongmang’ wheat and ‘ Maohuo’ wheat had a certain salt tolerance in the germinating stage; ‘ Ningchun 27’ and ‘ Shanrong 3＇ had strong salt tolerance. So, ‘ Ningchun 27 ’ and ‘ Shanrong 3’ had stronger salt tolerance under high salt stress.

关 键 词：小麦 高盐 芽期 耐盐性 

分 类 号：Q786[生物学—分子生物学]