Effect of salinity stress on grain yield and quality trait of wheat (Triticum aestivum L.) genotypes

In order to study the effects of salinity stress on qualitative and quantitative traits of bread wheat, two experiments with randomized complete block designs with five replications were carried out on 10 genotypes, in Miandoab field salinity station at Agricultural Research Center of Western Azerbaijan Province at North Western of Iran in the seasons of 2009-10. The analysis of variance showed that, all traits had significant differences (P= 0.05). Total dry matter, grain yield, K+/Na+ ratio, K+ accumulation, gluten index and glutenin were decreased Under stress and Na+ accumulation, soluble sugars, proline, protein percent, gliadin and falling number were increased. Under salinity stress Arvand genotype and in normal condition Kavir had the highest grain yield. Inversely, Roshan and Shole had the lowest amounts at two conditions. In addition, Tolerant genotype had the lowest Na+, average accumulation of K+, highest K+/Na+ ratio and lowest gluten index. In contrary, Falat had the lowest accumulation of K+, average amount of Na+ and low value of K+/Na+ and high gluten index at salinity stress. Arvand and Falat under salinity stress had the high and low accumulation of compatible solutes, respectively. Tolerant genotypes have the lower accumulation of glutenin and higher accumulation of gliadin than susceptible genotype. The genotypes with low values of 1000KW have high protein percent. It seems that bread quality decreases under stress so improved varieties (Falat and Roshan) had higher than landraces.