不同苜蓿品种耐盐性初探

The preliminary study on salt tolerance of different alfalfa varieties

以NaCl为胁迫因子,设置质量分数0、0.3%、0.5%、0.7%和0.9%5个盐浓度梯度,对6个苜蓿Medicago sativa品种进行盐胁迫处理,通过测定发芽势、发芽率、株高、根长、可溶性糖含量和丙二醛含量,对供试苜蓿进行耐盐性研究。试验数据显示:随着盐浓度的增加,苜蓿的发芽势和发芽率逐渐降低,株高和根长逐渐缩短,可溶性糖含量逐渐增加。综合评比表明:新牧1号耐盐性最强,敖汉苜蓿耐盐性最弱。

NaCl was used as stress factor, six alfalfa varieties were treated with 0, 0.3%, 0.5%, 0.7% and 0.9% NaCl, and the salt tolerance was tested by measuring potentiality of germination, the germination rate, plant height, root length, soluble sugar content and MDA content of Medicago sativa plants. The results indicated that the potentiality of germination and the germination rate were decreased, and the plant height and root length were shortened, but soluble sugar content was increased with the increasing of NaCl concentration. The comprehensive evaluation showed that Xinmu No. 1 was the most salt-tolerant, and Aohan was the weakest salt-tolerant.