Salinity effect on grain quality of two durum wheat varieties differing in salt tolerance

N. Katerji, J.W. van Hoorn, C. Fares, A. Hamdy, M. Mastrorilli, T. Oweis

Research output: Contribution to journalArticleAcademicpeer-review

21 Citations (Scopus)

Abstract

The salt tolerant variety Cham-1, created by ICARDA, showed a higher grain yield than the less salt tolerant landrace Haurani, but the main parameters for the pasta quality declined considerably. Salinity had a slight positive effect on the grain quality of the Cham-1 variety, whereas the Haurani variety showed no salinity effect on grain quality. A decrease in ash content corresponded with an increase in water use efficiency. The relationship between ash content and water use efficiency may be useful for selecting varieties with high water efficiency under saline conditions
Original languageEnglish
Pages (from-to)85-91
JournalAgricultural Water Management
Volume75
Issue number2
DOIs
Publication statusPublished - 2005

Fingerprint

water use efficiency
durum wheat
salt tolerance
ash
tolerance
wheat
salinity
salt
ash content
salts
pasta
landraces
grain yield
water
effect
grain quality
parameter

Keywords

  • carbon-isotope discrimination
  • mineral-content
  • yield
  • classification

Cite this

Katerji, N., van Hoorn, J. W., Fares, C., Hamdy, A., Mastrorilli, M., & Oweis, T. (2005). Salinity effect on grain quality of two durum wheat varieties differing in salt tolerance. Agricultural Water Management, 75(2), 85-91. https://doi.org/10.1016/j.agwat.2004.12.005
Katerji, N. ; van Hoorn, J.W. ; Fares, C. ; Hamdy, A. ; Mastrorilli, M. ; Oweis, T. / Salinity effect on grain quality of two durum wheat varieties differing in salt tolerance. In: Agricultural Water Management. 2005 ; Vol. 75, No. 2. pp. 85-91.
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Katerji, N, van Hoorn, JW, Fares, C, Hamdy, A, Mastrorilli, M & Oweis, T 2005, 'Salinity effect on grain quality of two durum wheat varieties differing in salt tolerance', Agricultural Water Management, vol. 75, no. 2, pp. 85-91. https://doi.org/10.1016/j.agwat.2004.12.005

Salinity effect on grain quality of two durum wheat varieties differing in salt tolerance. / Katerji, N.; van Hoorn, J.W.; Fares, C.; Hamdy, A.; Mastrorilli, M.; Oweis, T.

In: Agricultural Water Management, Vol. 75, No. 2, 2005, p. 85-91.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Salinity effect on grain quality of two durum wheat varieties differing in salt tolerance

AU - Katerji, N.

AU - van Hoorn, J.W.

AU - Fares, C.

AU - Hamdy, A.

AU - Mastrorilli, M.

AU - Oweis, T.

PY - 2005

Y1 - 2005

N2 - The salt tolerant variety Cham-1, created by ICARDA, showed a higher grain yield than the less salt tolerant landrace Haurani, but the main parameters for the pasta quality declined considerably. Salinity had a slight positive effect on the grain quality of the Cham-1 variety, whereas the Haurani variety showed no salinity effect on grain quality. A decrease in ash content corresponded with an increase in water use efficiency. The relationship between ash content and water use efficiency may be useful for selecting varieties with high water efficiency under saline conditions

AB - The salt tolerant variety Cham-1, created by ICARDA, showed a higher grain yield than the less salt tolerant landrace Haurani, but the main parameters for the pasta quality declined considerably. Salinity had a slight positive effect on the grain quality of the Cham-1 variety, whereas the Haurani variety showed no salinity effect on grain quality. A decrease in ash content corresponded with an increase in water use efficiency. The relationship between ash content and water use efficiency may be useful for selecting varieties with high water efficiency under saline conditions

KW - carbon-isotope discrimination

KW - mineral-content

KW - yield

KW - classification

U2 - 10.1016/j.agwat.2004.12.005

DO - 10.1016/j.agwat.2004.12.005

M3 - Article

VL - 75

SP - 85

EP - 91

JO - Agricultural Water Management

JF - Agricultural Water Management

SN - 0378-3774

IS - 2

ER -