SALINITY STRESS EFFECTS ON BREAD WHEAT GROWTH, PHYSIOLOGICAL AND BIOCHEMICAL TRAITS AT THE EARLY SPIKE EMERGENCE STAGE

Greenhouse pot experiments were performed to study genotypic differences in response to salinity (0, 50, 75 and 100 mM of NaCl) stress using two (Ashtar and Salama) bread wheat (Triticum aestivum L.) varieties. The objectif of current study was undertaken to know the effects of salinity stress on some physiological and biochemical characteristics of wheat. Growth, physiological and biochemical salt stress response characteristics were compared at the early spike emergence stage. Results showed that both genotypes were varied significantly for all traits under all levels of salt stress. Salinity stress caused a decrease in plant height, leaf number, leaf area, and specific leaf area, root fresh and dry weight, root K+ content and K+/Na+ ratio. However, Salt treatment increased the relative water content, the chl ‘a’ and ‘b’ contents, the membrane stability index and the Na+ content. Among the varieties, growth of the genotype ‘Achtar’ was found much better than ‘Salama’, with the maintaining a higher shoot and root biomass at the early spike emergence stage.