Effect of Salinity on Growth and Genetic Diversity of Broad Bean (Vicia faba L.) Cultivars | ||||
| Alexandria Science Exchange Journal | ||||
| Article 13, Volume 37, July-September - Serial Number 3, September 2016, Page 467-479 PDF (911.82 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/asejaiqjsae.2016.2514 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Elsayed A. A. Abdelraouf1; Ibrahim A. A. Adss2; Mohamed Z. Dakroury3 | ||||
| 1Department of Natural Resources and Agricultural Engineering, Damanhour University, Egypt; | ||||
| 2Department of Genetics, Damanhour University, Egypt; | ||||
| 3Department of Crop Science, Damanhour University, Egypt. | ||||
| Abstract | ||||
| A study was conducted at Etay Elbaroud Research Station, Agriculture Research Center, MALR, Egypt, to investigate the effect of salinity on growth and genetic diversity of broad bean. The experiment was a randomized complete block design in a split-plot array with three replications. The main treatments were salt levels (0, 25, 50 and 100 mM of NaCl) and the sub treatments were broad bean cultivars (Etay1, Giza3, Giza843, Nubaria1, and Lozodo). Seeds were sowed in pots containing 1 Kg pre-washed quartz sand and irrigated three times per week by adding 100 mL of solution consisting of base nutrient solution and the salt level, to each pot. After four weeks from sowing the whole plants were collected. The results indicated that increasing salt concentration decreased the fresh and dry weight of shoots and roots, shoot height, and leaf area of all cultivars. However, shoot/root ratio on fresh and dry weight basis and moisture content of shoots and roots were increased with increasing salt concentration. Chlorophyll a and b and carotenoids content tended to decrease with increasing salt concentration. The genetic diversity analyses allowed classifying the broad bean cultivars into three main clusters; Cluster A includes Giza3 and Giza843, cluster B includes Lozodo and Itay1, and cluster C includes Nubaria1. The different salt levels caused the synthesis and increased the intensity of the original protein bands and caused the appearance of additional new bands of broad bean total protein. The broad bean cultivars were grouped into tolerant (Lozodo and Itay1), moderately tolerant (Giza3 and Giza843), and sensitive (Nubaria1). | ||||
| Keywords | ||||
| salt stress; Faba bean; RAPD markers; salt tolerance | ||||
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