小麦品种的耐盐性变化：甜菜碱和乙烯的作用

Four wheat (Triticum aestivum L.) cultivars 711, PBW343, 3765 and WH542 were screened for studying variations in glycinebetaine (GB) content and plant dry mass under 100 mmol L-1 NaCl stress. A tolerance index was calculated using plant dry mass data to select salt-tolerant and salt-sensitive types and find association between tolerance index and GB content. Tolerance index has been used as a good criterion to select the tolerant types under high salinity stress. Further, physiological differences in salt-tolerant cultivar 711 and salt-sensitive cultivar WH542 were examined. The salt-tolerant cultivar exhibited greater GB content, which was found correlative with ethylene. The cultivar also showed higher nitrogen (N) content and nitrate reductase activity, reduced glutathione and higher redox state resulting in maximal protection of plant dry mass than the salt-sensitive type. Thus, the content of GB may be considered as important physiological criteria for selecting salt-tolerant wheat types.

Variation in salt tolerance of wheat cultivars: Role of glycinebetaine and ethylene

Four wheat (Triticum aestivum L.) cultivars 711, PBW343, 3765 and WH542 were screened for studying variations in glycinebetaine (GB) content and plant dry mass under 100 mmol L^-1 NaCl stress. A tolerance index was calculated using plant dry mass data to select salt-tolerant and salt-sensitive types and find association between tolerance index and GB content. Tolerance index has been used as a good criterion to select the tolerant types under high salinity stress. Further, physiological differences in salt-tolerant cultivar 711 and salt-sensitive cultivar WH542 were examined. The salt-tolerant cultivar exhibited greater GB content, which was found correlative with ethylene. The cultivar also showed higher nitrogen (N) content and nitrate reductase activity, reduced glutathione and higher redox state resulting in maximal protection of plant dry mass than the salt-sensitive type. Thus, the content of GB may be considered as important physiological criteria for selecting salt-tolerant wheat types.