Effect of Salinity Stress on Grain Yield and Grain Quality in Wheat (Triticum aestivum L.) Lines

Abstract

The effects of salinity stress on grain quality traits of wheat were investigated using 180 lines of F5 generation in two environments (normal and salinity stress). A randomized complete block designs with three replications was used in each of the environments at the Research Farm of the Agricultural and Natural Resources Research Station of Isfahan in 2019-2020 cropping season. Grain yield, protein yield, grain moisture content, grain hardness, volume of Zeleny sediment, protein content, bread volume, wet gluten percentage, and gluten index were evaluated. Analysis of variance showed that there were significant differences among the lines for all traits studied in two environmental conditions. Moreover, the results showed that the quality in bread wheat was improved under salinity stress conditions due to increment in protein content and grain hardness. Grain protein yield in both environments had a significant and negative correlation with grain moisture as well as bread volume. In the other hand, grain hardness showed a significant and positive correlation with the Zeleny sedimentation and water absorption in both environmental conditions. The results showed that the identification of favorable quality characteristics in normal and stressed conditions were possible and the lines with high grain quality can be used in breeding programs for improving baking quality. Although salinity caused the decrease in grain yield, the content of protein and the Zeleny sedimentation volume increased in this condition.

Keywords

• bakery quality
• zeleny sedimentation
• grain protein yield
• grain hardness