THE SALT TOLERANCE OF SOME IMPORTANT EGYPTIAN CROPS
AHMED EL-SAYED ABD ALLA HAGGAG;
Abstract
Two pot experiments were carried out at The Agricultural
Experimental Station of Mansoura University during 1997/1998 and
1998/1999 seasons foi• wheat and during 1998 and 1999 for maize. The experimental work aimed to study the tolerance of wheat and maize at the germination and harvesting stages to salinity hazard and obtaining an alternative and easy critel"ion to determine this tolerance. Each experiment .included 5 levels of soil salinity and 2 types of soil, which varied in textm•e (clay and loam). The main plots were arranged for salinity levels (5 levels) and sub plots for soil types (2 types), and the combination between them were also studied. The complete randomized block design with 3 replications giving a total of 30 pots.
It is worthy to mention that experiments (wheat and maize) were started by preparation of 6 levels of salinify, but at germination .test the G!l! level had no any germinated gmins, therefore the 6!!! treatment was excluded. Thus, the design was consisted of 5 levels of salinity natural salts were used in salinization process, which was brought directly from the salterns. Where the Meditenanean Sea waters evaporated from this place.
Experimental Station of Mansoura University during 1997/1998 and
1998/1999 seasons foi• wheat and during 1998 and 1999 for maize. The experimental work aimed to study the tolerance of wheat and maize at the germination and harvesting stages to salinity hazard and obtaining an alternative and easy critel"ion to determine this tolerance. Each experiment .included 5 levels of soil salinity and 2 types of soil, which varied in textm•e (clay and loam). The main plots were arranged for salinity levels (5 levels) and sub plots for soil types (2 types), and the combination between them were also studied. The complete randomized block design with 3 replications giving a total of 30 pots.
It is worthy to mention that experiments (wheat and maize) were started by preparation of 6 levels of salinify, but at germination .test the G!l! level had no any germinated gmins, therefore the 6!!! treatment was excluded. Thus, the design was consisted of 5 levels of salinity natural salts were used in salinization process, which was brought directly from the salterns. Where the Meditenanean Sea waters evaporated from this place.
Other data
| Title | THE SALT TOLERANCE OF SOME IMPORTANT EGYPTIAN CROPS | Other Titles | مقاومة بعض المحاصيل الهامة للملوحة | Authors | AHMED EL-SAYED ABD ALLA HAGGAG | Issue Date | 2001 |
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