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

23 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

Keywords

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

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