小麦重组自交系不同小麦品系芽期耐性鉴定

The Salt Tolerance Identification for the Different Wheat Varieties in Germinating Stage

[目的]研究不同小麦品系在芽期的耐盐性。[方法]以2个小麦品种宁春27号、宁春4号以及2个亲本后代中6个小麦品系为研究对象,用不同浓度Na Cl(0、1.5%)胁迫处理5 d后,测定小麦芽期的发芽率、芽长、根长、芽鲜重。[结果]不同小麦品种随着盐浓度的升高,小麦的发芽率、芽长、根长、芽鲜重均降低。其中,在高盐(1.5%Na Cl)处理下,宁春4号、Z59、Z36、Z48在芽期较敏感,Z16、Z121在芽期表现出一定的耐盐性,宁春27号、Z120表现出较强的耐盐性。[结论]在高盐胁迫下,宁春27号、Z120芽期具有较强的耐盐性。

[ Objective ] To identify the salt tolerance for the different wheat varieties in germinating stage. [ Method ] The eight wheat varieties, Z16, Z36, Ningchun 4, Niugchun 27, Z48, Z59, Z120, Z121 ,were stressed in different concentrations NaC1 （0, 1.5% ） for 5 days. And then, the germination rate, bud length, root length, shoot fresh weight were determinated. [ Result] The results showed that the germina- tion rate, bud length, root length, shoot fresh weigh were reduced with increasing salt concentration. So then Ningehun 4, Z59, 7-36, Z48 were sensitive to salt, Z16, Z121 had a certain salt tolerance and Ningchun 27, Z120 with strong salt tolerance under 1.5% NaCl. [ Conclusion] Ningchun 27 and Z120 had stronger salt endurance,