Kinoa (Chenopodium quinoa Willd.)’da Farklı Tuz (NaCl) Yoğunluklarının Tane Verimi ve Bazı Verim Unsurlarına Etkisi

Yıl 2016, , 153 - 159, 22.06.2016

Zeynep Dumanoğlu , Damla Işık Hakan Geren

https://doi.org/10.20289/zfdergi.388923

Cited By: 8

Öz

Tuz stresi
bitkisel üretimi sınırlayan en önemli faktörlerden birisidir. Bir And bölgesi
bitkisi olan kinoa (Chenopodium
quinoa)’nın cansız stres faktörlerine dikkate değer ölçüde toleransı
bulunmaktadır. Bu çalışma, 2015
yılında kontrollü şartlarda uygulanan farklı tuz seviyelerinin
(0-75-150-225-300-375 mM NaCl) kinoada tane verimi ve bazı verim özelliklerine
etkisini incelemek amacıyla yürütülmüştür. Denemede bitki boyu, dal sayısı,
salkım sayısı, bin tane ağırlığı, biyolojik verim,  hasat indeksi, tane verimi ve tane ham protein
oranı gibi özellikler incelenmiştir. Sonuçlar, artan tuz seviyelerinin
kontrolle karşılaştırıldığında yukarıda bahsedilen özellikleri olumsuz yönde
etkilediğini, ancak bin tane ağırlığının etkilenmediğini göstermiştir. 

Anahtar Kelimeler

Kinoa, Chenopodium quinoa, NaCl, tane verimi

Effect of Different Salt (NaCl) Concentrations on The Grain Yield and Some Yield Components of Quinoa (Chenopodium quinoa Willd.)

Öz

Salt stress is one of the main abiotic factors limiting crop
productivity on the world. Quinoa (Chenopodium quinoa) is an Andean
plant showing a remarkable tolerance to abiotic stresses. This study was
conducted in order to determine the effects of different salt concentrations
(0-75-150-225-300-375 mM NaCl) on the grain yield and some yield
characteristics of quinoa under controlled conditions in 2015. Traits tested in
the experiment were plant height, number of branches, biomass yield, number of
inflorescence, 1000 seed weight, harvest index, grain yield and crude protein
content of grain. Results indicated that increasing salt levels negatively
affected above mentioned traits compared to control, but thousand grain weights
was not affected by salt.

Anahtar Kelimeler

Quinoa, Chenopodium quinoa, NaCl, grain yield

Kaynakça

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