Full TGIF Record # 214383
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DOI:10.1080/01904167.2012.739242
Web URL(s):http://www.tandfonline.com/doi/pdf/10.1080/01904167.2012.739242
    Last checked: 01/04/2013
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http://www.tandfonline.com/doi/full/10.1080/01904167.2012.739242
    Last checked: 01/04/2013
    Access conditions: Item is within a limited-access website
Publication Type:
i
Report
Author(s):Sima, Nayer Azam Khosh Kholgh; Ahmad, Sara Tale; Pessarakli, Mohammad
Author Affiliation:Sima: Agricultural Biotechnology Research Institute of Iran (ABRII), Karaj, Iran; Ahmad: Plant Biotechnology, Islamic Azad University of Karaj, Iran; Pessarakli: School of Plant Sciences, The University of Arizona, Tucson, Arizona, USA
Title:Comparative study of different salts (sodium chloride, sodium sulfate, potassium chloride, and potassium sulfate) on growth of forage species
Source:Journal of Plant Nutrition. Vol. 36, No. 2, 2013, p. 214-230.
# of Pages:17
Publishing Information:New York, New York: Marcel Dekker, Inc.
Related Web URL:http://www.tandfonline.com/doi/abs/10.1080/01904167.2012.739242
    Last checked: 01/09/2013
    Access conditions: Document is within a limited-access website
    Notes: Abstract only
Keywords:TIC Keywords: Eleusine coracana; Agropyron elongatum; Chloris gayana; Cultivar evaluation; Electrical conductivity; Lolium perenne; Potassium chloride; Potassium sulfate; Salt tolerance; Sodium chloride; Sodium sulfate
Abstract/Contents:"Osmotic and specific ion effects are the most frequently mentioned mechanisms by which saline substance reduces plant growth. However, the relative importance of osmotic and specific ion effect on plant growth seems to vary depending on the salt tolerance of the plant under study. Tall wheatgrass (TW), perennial ryegrass (PR), African millet (AM) and Rhodesgrass (Rh) were grown in nutrient solution with sodium chloride (NaCl), sodium sulfate (Na2SO4), potassium chloride (KCl), and potassium sulfate (K2SO4) salinity up to electrical conductivity (EC) 27 dS m-1. Growth of all plant species decreased significantly at high level (EC 27 dS m-1) of NaCl and Na2SO4 salts. However, the growth of none of the plant species was affected significantly by KCl and K2SO4 at any level. Even leaf and shoot fresh weights were enhanced by K2SO4 in all plant species, except AM. Chlorine (Cl) was taken up in similar quantities from KCl and NaCl solutions and the content of the respective cations was similar to each other. Further sensitivity to sulfate and chloride was equal when sodium concentrations in shoots were equal, regardless of the anion composition of the media. The sodium (Na) concentration of the leaves of the plant species increased with increased NaCl and Na2SO4 levels in the nutrient solutions. The leaf Na concentration of TW was lower than that of the other plant species. However, the root Na concentration of TW was higher than that of the other plant species. Increased NaCl and Na2SO4 concentrations had a marked effect on leaf water potential of all plant species, and the TW showed higher leaf water potential at all levels of salts. Tall wheatgrass adjusted osmotically by accumulating electrolytes from the nutrient solution and by accumulation of glycinebetaine. Sodium was generally found more injurious than Chloride in all the four forage species. Salt tolerance could be ascribed as greater exclusion of Na ion."
Language:English
References:30
Note:Tables
Graphs
ASA/CSSA/SSSA Citation (Crop Science-Like - may be incomplete):
Sima, N. A. K. K., S. T. Ahmad, and M. Pessarakli. 2013. Comparative study of different salts (sodium chloride, sodium sulfate, potassium chloride, and potassium sulfate) on growth of forage species. J. Plant Nutr. 36(2):p. 214-230.
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DOI: 10.1080/01904167.2012.739242
Web URL(s):
http://www.tandfonline.com/doi/pdf/10.1080/01904167.2012.739242
    Last checked: 01/04/2013
    Requires: PDF Reader
    Access conditions: Item is within a limited-access website
http://www.tandfonline.com/doi/full/10.1080/01904167.2012.739242
    Last checked: 01/04/2013
    Access conditions: Item is within a limited-access website
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