Response of different chilli (Capsicum frutescens L. & Capsicum annuum L.) cultivars to various salinity levels on germination, growth and yield

Abstract

Salinity is a major constrain to chilli production in southern part of Bangladesh. Chilli yield reduction is caused by salinity due to its adverse effect on many important physiological processes. The present study was therefore designed to select salt tolerant chilli varieties. The research was conducted in three chilli cultivars for the coastal areas of Bangladesh. Germination of chilli cultivars were studied under four salinity levels in the laboratory Department of agricultural Chemistry, the experiment was conducted during the period of February to August 2018. The present study showed that germination, seedling growth and yield of chilli were suppressed with increasing salt concentration under laboratory conditions at 0, 10, 15, 20, or 30 dSm-1 salinity level. With respect to final germination percentage, one variety such as krishanbindu chilli was showed best germination performance than other variety. Among the tested chilli cultivars these were then selected for further testing of salinity tolerance at growth stage in pots experiments with 0, 10, 15, 20, or 30 dSm-1 salinity level. The highest plant height was recorded in krishanbindu chilli and lowest was in loca chilli compared to other salinity level. The highest amount of proline was recorded in local chilli and lowest was in premium hybrid chilli. The highest and lowest chlorophyll content was recorded in krishanbindu chilli. The concentration of Na+ in chilli plants significantly increased with increasing the salinity level. The highest Na+ content was recorded in krishanbindu chilli and lowest was inpremium hybrid chilli. The highest K + content was recorded in premium hybrid chilli and lowest was in krishanbindu chilli. The highest Ca2+ and Mg2+ content was recorded in local chilli and premium hybrid chilli and lowest was in premium hybrid chilli and krishanbindu chilli. The highest length and diameter of chilli fruits were found in premium hybrid chilli and local chilli. The highest Vitamin C content was recorded in local chilli and lowest was in premium hybrid chilli. Finally, based on the overall results revealed that premium hybrid chilli appeared as salt tolerant, krishanbindu chilli and local chilli as moderately tolerant which would be cultivated in the coastal area of Bangladesh.