花生品种苗期耐盐性评价与筛选

为明确不同花生品种耐盐性差异和筛选培育耐盐性品种,发展盐碱地花生生产,设置0%和0.3%(W/W)盐胁迫浓度处理,采用盆栽试验,对近年来推广应用面积较大的30个花生品种的出苗率、出苗速率、第一对侧枝长、植株高度和干质量等指标调查研究,通过聚类和主成分综合分析。结果表明：供试的30个花生品种其耐盐性划分为5种类型,即：高度耐盐型、耐盐型、中间型、盐敏感型和高度盐敏感型;通过逐步回归建立花生品种耐盐性预测方程,F=2.694RPH+1.34RPW+2.539REV-3.353(R²=0.958);确立了相对株高、相对植株干质量和相对出苗速率,可作为花生品种耐盐性鉴选的主要指标,其中相对株高对品种耐盐性的直接影响较大。花生品种粒型大小与其耐盐性呈极显著相关,相关系数为0.614。花生品种耐盐性与其粒型大小呈极显著相关,可将品种相对株高、相对植株干质量和相对出苗速率等作为其耐盐性鉴选的主要指标。

Salt Tolerance of Peanut Varieties at Seedling Stage: Assessment and Screening

To ascertain the differences of various peanut varieties under salt tolerance and screen salt-tolerant peanut varieties to further develop peanut production in saline-alkaline areas, we studied the emergence rate, seedling emergence rate, first pair of side branch length, plant height and dry weight of 30 peanut varieties which are widely popularized in recent years through pot experiment under normal or 0.3% salt stress treatment, and conducted the clustering and principal component comprehensive analysis to analyze these indexes. The results showed that: according to the salt tolerance, these 30 peanut varieties could be divided into 5 types (high salt tolerant, salt tolerant, middle salt tolerant, salt sensitive and high salt sensitive type; the prediction equation of salt tolerance of peanut variety was established by stepwise regression, F=2.694RPH+1.34RPW+2.539REV-3.353(R ²=0.958); the relative plant height, relative plant dry weight and relative seedling emergence rate were also examined as the main identification indexes of salt tolerance of peanut varieties, among which, the relative plant height had a greater direct impact on the salt tolerance of peanut varieties; there was a significant correlation between the grain size and the salt tolerance of peanut with the correlation coefficient of 0.614. In conclusion, the salt tolerance of peanut varieties is significantly correlated with their grain size, and the relative plant height, relative plant dry weight and relative seedling emergence rate of each variety can be used as the main identification indexes for their salt tolerance.