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  • 1 Department of Agronomy, Faculty of Agriculture, University of Shahrood DEPARTMENT OF AGRONOMY, FACULTY OF AGRICULTURE Shahrood, Iran
  • | 2 UNIVERSITY OF TABRIZ DEPARTMENT OF AGRONOMY, FACULTY OF AGRICULTURE Please ask the editor of the journal.
  • | 3 UNIVERSITY OF TABRIZ DEPARTMENT OF AGRONOMY, FACULTY OF AGRICULTURE Please ask the editor of the journal.
  • | 4 UNIVERSITY OF TABRIZ DEPARTMENT OF AGRONOMY, FACULTY OF AGRICULTURE Please ask the editor of the journal.
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In order to investigate the effects of salinity on the early seedling growth of chickpea, four chickpea cultivars, Jam, Hashem (kabuli type: large seeded genotypes with light salmon colour), Kaka and Pirooz (desi type: small seeded genotypes with different colours), were grown in pots containing soils with 0.9 (control), 2.6 and 4.9 dSm-1 salinity. The shoot/root ratio of Pirooz was consistently reduced by increasing salinity at all sampling stages. Under saline conditions, the reduction in seedling growth, shoot water content, root and shoot K+ concentration and the increase in root and shoot Na+ concentration were more severe in the kabuli type than in desi type cultivars. Considering path coefficients, increasing seedling K+ concentration and uptake of water from the soil favoured salt-stressed seedling growth. Increasing K+ content alleviated the deleterious effects of root Na+ to a greater extent than that of shoot Na+. On the other hand, a higher percentage of the decrease in seedling growth as the result of Na+ was due to shoot K+ deficiency than to root K+ deficiency.

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Acta Agronomica Hungarica
Language English
Russian
German
French
Size  
Year of
Foundation
1950
Publication
Programme
ceased
Volumes
per Year
 
Issues
per Year
 
Founder Magyar Tudományos Akadémia   
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0238-0161 (Print)
ISSN 1588-2527 (Online)

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