| dc.description.abstract | Two pot experiments were conducted at the laboratory of Department of Agronomy,
Hajee Mohamad Danesh Science and Technology University (HSTU), during the
period from October, 2017 to April, 2018. Experiment one; the seeds of seven sorghum
varieties viz. Adam Gab, Karmici, Debuday, ESP/S01, Green Jambuplus, Jambo and
Elmi Jama as screened for salt tolerance during germination and seedling growth. The
seeds of the seven sorghum varieties are placed in a plastic pot (25 cm x 12 cm) on
sand bed irrigated with tap water (control) and NaCl (100 and 200 mM salinity levels)
solutions. Data were collected on germination character and seedling growth at
parameters, the experiment was laid out in a completely randomized design with three
replications. The collected data were analyzed statistically and means were adjudged by
DMRT at 1 and 5% level of probability. The result of the experiment patent the salinity
stress be the reducing the performance of the sorghum varieties significantly in all
sorghum varieties. The lowest germination percentage, germination rate, the root and
shoot length, root and shoot fresh weight, root dry weight and shoot dry weight as
always recorded in Debuday varieties while the highest inhibition be Karmici varieties.
Experiment two; the seeds of Debuday (tolerant variety) and Karmici (susceptible
variety) selected from the first experiment were grown in five salinity levels (0, 50,
100, 150 and 200 mM) of NaCl to notice the degree of salt tolerability and
susceptibility between these two varieties based on yield and yield contributing
characters. Salt solution was prepared artificially by dissolving calculated amount of
commercially available NaCl with tap water. The salt solution was applied as per
treatment specification. Plant height, number of leaves plant-1, plant fresh weight, plant
dry weight, plant fresh leaves weight, turgid weight, leaves dry weight, number of
tillers, effective tillers, non-effective tillers, panicle length, grain per panicle, filled
grain, unfilled grain reduced in both varieties although the reduction was higher in
Karmici than Debuday. For that reason, it possibly will recommended that Debuday is a
more salt tolerant sorghum variety and Karmici is a more susceptible one. | en_US |
