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بهبود تحمل به شوری در خیار به وسیله پیوند بر روی پایه کدو | ||
دانش کشاورزی وتولید پایدار | ||
مقاله 11، دوره 27، شماره 3، مهر 1396، صفحه 153-170 اصل مقاله (806.64 K) | ||
نوع مقاله: مقاله پژوهشی | ||
نویسندگان | ||
اسمعیل مددخواه* 1؛ صاحبعلی بلندنظر1؛ شاهین اوستان2 | ||
1گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه تبریز | ||
2گروه علوم خاک، دانشکده کشاورزی، دانشگاه تبریز | ||
چکیده | ||
یکی از مشکلات تولید خیار در کشور، تنش ناشی از شوری گسترده در خاک و آب است. استفاده از پایههای کدو یک راهحل موثر در افزایش تحمل به شوری در خیار است. به منظور بررسی اثر پیوند روی پایههای شینتوزا، کبالت و روتپاور در شرایط شوری 40، 60 و 80 میلیمولار حاصل از نمک NaCl بر عملکرد، رشد، کیفیت میوه، نشت یونی، سطح برگ، سطح ویژه برگ، شاخص SPAD، مقدار آب نسبی برگ و برخی ترکیبات معدنی و پرولین در خیار رقم خسیب، یک آزمایش به صورت فاکتوریل در قالب طرح پایه کاملاً تصادفی (CRD) با 3 تکرار انجام گرفت. شوری با افزایش ماده خشک و مواد جامد محلول باعث بهبود کیفیت میوه گیاهان پیوندی و غیرپیوندی شد. درصد کاهش عملکرد و زیستتوده در هر سه تیمار شوری به طور معنیداری در گیاهان پیوندی نسبت به گیاهان غیر پیوندی پایینتر بود. گیاهان پیوندی تحت تنش دارای عملکرد میوه، رشد، سطح برگ، مقدار آب نسبی برگ، محتوای کلروفیل (شاخص SPAD) بیشتر، وضعیت تغذیهای بهتر در بافت ریشه و برگ، غلظت پرولین بالاتر و نشت الکترولیت کمتر در مقایسه با گیاهان غیر پیوندی بودند. این نتایج نشان داد که پایهها ظرفیت بالایی برای دفع و نگهداری سدیم داشته و در نتیجه باعث کاهش انتقال سدیم به ساقه و افزایش تحمل به شوری در خیار میشوند. | ||
کلیدواژهها | ||
پیوند؛ تحمل به شوری؛ تنش شوری؛ خیار؛ شاخصهای رشد | ||
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