Salt Tolerance Of Chili Genotypes During Germination And Seedling Growth

Mohammad Humaun Kabir Howlader Kabir Howlader (), Md. Nahidul Islam, Subarna Biswa, Md. Ektear Uddin, Akhinur Shila, Md. Zohurul Haque and Niaz Mahmud
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Mohammad Humaun Kabir Howlader Kabir Howlader: Department of Agricultural Botany, Patuakhali Science and Technology University, Dumki, Patuakhali-8602, Bangladesh
Md. Nahidul Islam: School of Mechanical and vehicle Engineering, Changchun University, Changchun 130022, China
Subarna Biswa: Department of Agricultural Extension and Rural Development, Patuakhali Science and Technology University, Dumki, Patuakhali-8602, Bangladesh
Md. Ektear Uddin: Department of Agricultural Extension and Rural Development, Patuakhali Science and Technology University, Dumki, Patuakhali-8602, Bangladesh
Akhinur Shila: Department of Agricultural Botany, Patuakhali Science and Technology University, Dumki, Patuakhali-8602, Bangladesh
Md. Zohurul Haque: Department of Agricultural Botany, Patuakhali Science and Technology University, Dumki, Patuakhali-8602, Bangladesh
Niaz Mahmud: Department of Nutrition and Food Technology, Jessore University of Science and Technology, Jesore-7408, Bangladesh

Malaysian Journal of Halal Research Journal (MJHR), 2018, vol. 1, issue 2, 1-7

Abstract: Salinity is one of the major deleterious environmental problems that lead to a colossal deterioration of agricultural land and productivity globally. Due to lack of salinity tolerant varieties, farmers cultivate indigenous cultivars of chili consequences reduced yield. Therefore, the present research was performed to observe the effect of different levels of salinity on germination and growth at early seedling stage of chili plant. Hence, the effect of six different concentrations of NaCl (sodium chloride) (0, 50, 100, 150, 200 and 250 mM) on germination and seedling growth of seventeen chili genotypes was investigated. This experiment was performed in Petri dish lined with a layer of cotton consisting 10 ml of each test solution. Our results revealed that all investigated traits were impaired by salt stress and significantly affected the germination parameters, shoot and root length. Among the all investigated chili genotypes, Bogura (Local) and PARTEX PS-1711 were grown well up to 100 mM (NaCl) concentration and found to be the most tolerant genotype or variety to salt stress.

Keywords: Chili Genotypes; Germination; Seedling growth and Salt tolerance. (search for similar items in EconPapers)
Date: 2018
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Citations: View citations in EconPapers (1)

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Persistent link: https://EconPapers.repec.org/RePEc:zib:zbmjhr:v:1:y:2018:i:2:p:1-7

DOI: 10.26480/mjhr.02.2018.01.07

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