Physiological Evaluation of Wheat Genotypes for Tolerance to Water Deficit Stress

Authors

  • MS Rana Department of Crop Physiology and Ecology, Hajee Mohammad Danesh Science and Technology University, Dinajpur
  • MA Hasan Department of Crop Physiology and Ecology, Hajee Mohammad Danesh Science and Technology University, Dinajpur
  • MM Bahadur Department of Crop Physiology and Ecology, Hajee Mohammad Danesh Science and Technology University, Dinajpur
  • MR Islam Department of Crop Physiology and Ecology, Hajee Mohammad Danesh Science and Technology University, Dinajpur

DOI:

https://doi.org/10.3329/baj.v20i2.37086

Keywords:

Wheat genotypes, water stress, stress tolerance and yield

Abstract

Four wheat genotypes (BARI Gom 25, E 28, BAW 1170, BAW1140) were grown under well water and water deficit stress condition to evaluate the sensitivity of physiological traits of wheat resulting reduced grain yield under water deficit stress. Wheat genotypes showed greater stability of flag leaf chlorophyll, greater ability to retain water in leaf, higher level of proline in flag leaf and kernel, higher level of soluble sugar in flag leaf and greater ability to keep the canopy cooler compared to sensitive genotype under water deficit condition. Greater spike dry matter accumulation at peak, longer grain growth duration, better yield components such as spikes m-2 and grains spike-1 under water deficit stress contributed to better tolerance of BARI Gom 25, E 28 and BAW 1170. The order of tolerance based on grain yield was BAW 1170 > BARI Gom 25 > E 28 > BAW 1140 and the order of tolerance based on above ground biological yield was BAW 1170 > E 28 > BARI Gom 25 > BAW 1140.

Bangladesh Agron. J. 2017, 20(2): 37-52

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Published

2018-06-21

How to Cite

Rana, M., Hasan, M., Bahadur, M., & Islam, M. (2018). Physiological Evaluation of Wheat Genotypes for Tolerance to Water Deficit Stress. Bangladesh Agronomy Journal, 20(2), 37–52. https://doi.org/10.3329/baj.v20i2.37086

Issue

Vol. 20 No. 2 (2017)

Section

Original Articles

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