Salinity effect on grain quality of two durum wheat varieties differing in salt tolerance

被引：28

作者：

Katerji, N

van Hoorn, JW ^{[1
]}

Fares, C

Hamdy, A

Mastrorilli, M

Oweis, T

机构：

[1] Univ Wageningen & Res Ctr, Subdept Water Resources, NL-6700 HB Wageningen, Netherlands

[2] INRA, Unite Rech Environm & Grandes Cultures, F-78850 Thiverval Grignon, France

[3] Ist Sperimentale Cerealicoltura, I-71100 Foggia, Italy

[4] Ist Agron Mediterraneo, I-70010 Bari, Italy

[5] Ist Sperimentale Agron, I-70125 Bari, Italy

[6] ICARDA, Aleppo, Syria

来源：

AGRICULTURAL WATER MANAGEMENT | 2005年 / 75卷 / 02期

关键词：

durum wheat; grain yield; grain quality; salinity; water use efficiency;

D O I：

10.1016/j.agwat.2004.12.005

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

The salt tolerant variety Cham-1, created by ICARDA, showed a higher grain yield than the less salt tolerant landrace Haurani, but the main parameters for the pasta quality declined considerably, Salinity had a slight positive effect on the grain quality of the Cham-1 variety, whereas the Haurani variety showed no salinity effect on grain quality. A decrease in ash content corresponded with an increase in water use efficiency. The relationship between ash content and water use efficiency may be useful for selecting varieties with high water efficiency under saline conditions. (c) 2004 Elsevier B.V. All rights reserved.

引用

页码：85 / 91

页数：7

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