Resumo

ARGENTEL, L et al. Chlorophyll content and ions of a bread wheat variety Cuba-C-204 under salinity stress conditions. cultrop [online]. 2009, vol.30, n.4, pp. 00-00. ISSN 1819-4087.

Chlorophyll (a) content and ion accumulation were determined at different plant organs of a Cuban bread wheat variety, Cuba-C-204, by applying different salinity stress levels by NaCl adjusted to electric conductivities (CE) of 4, 8 and 12 dS.m-1, and a control treatment with distilled water and CE of 0.02 dS.m-1. Dry matter accumulation per organ and root/shoot relationship was also calculated. Such determinations were performed at seedling and flowering stages following the validated methodologies. A chlorophyll content reduction was recorded as salt concentrations increased, which were just significant between the control and 12 dS.m-1. There was a significant negative correlation between chlorophyll content and Na in leaves during both stages studied, whereas the other microelements did not show this behavior. A root dry weight reduction was recorded as salt concentration increased. When evaluating leaf cation content, there was a negative correlation between K+ and Na+ contents, which proves there is a nutritional interference as an adverse salinity effect on the wheat variety studied. Consequently, as a result of the nutritional effect, chlorophyll content decreased significantly when CE surpassed 8 dS.m-1.

Palavras-chave : wheat; salt tolerance; salinity; chlorophylls.

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