H2O2'nin Bazı Ekmeklik Buğday (Triticum aestivum L.) Genotiplerinde Bazı Fide Dönemi Özelliklerine Etkisi

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dc.authorid0000-0001-7201-3888
dc.authorid0000-0001-7201-3888
dc.authorwosidDemirbas, Sefer/M-1997-2013
dc.authorwosidDemirbaş, Sefer/ABA-6476-2020
dc.authorwosidBalkan, Alpay/ABA-6059-2020
dc.contributor.authorBalkan, Alpay
dc.contributor.authorDemirbaş, Şefer
dc.contributor.authorGök, Sahsine
dc.date.accessioned2022-05-11T14:14:25Z
dc.date.available2022-05-11T14:14:25Z
dc.date.issued2018
dc.departmentFakülteler, Ziraat Fakültesi, Tarımsal Biyoteknoloji Bölümü
dc.departmentFakülteler, Ziraat Fakültesi, Tarla Bitkileri Bölümü
dc.description.abstractThe aim of this research was to determine the effect of oxidative stress derived from exogenous application of hydrogen peroxide (H2O2) onto some morpho-physiological characteristics of some bread wheat entries at seedling stages. In the research, 5 bread wheat cultivars (Flamura-85, Selimiye, Esperia, Tosunbey and Sultan-95) and 3 advanced bread wheat lines (TDE-45-1, TDE-84-5, TDE-111-9) were used as plant material. The experiment was carried out in randomized complete split plot design with 3 replicates in pots in controlled conditions where bread wheat genotypes were placed into main and H2O2 ratios (i.e. 0, 50 and 100 mu M) as sub plots respectively. Root and shoot length (cm), chlorophyll content (SPAD), the rate of leaf water loss (%), number of stomata (number), stomata width and length (mu) of the plants were recorded on 3rd day after H2O2 application. Root length, shoot length, chlorophyll content, stomata width and stomata length decreased 8.60-17.18 %, 5.85-11.36 %, 6.50-14.98 %, 12.00-13.77 % and 9.78-20.66 %, respectively, with oxidative stress created by H2O2 application. However, number of stomata and the rate of leaf water loss were increased 16.83-21.60% and 27.95-46.50%, respectively. It was concluded that the responses of Flamura-85, TDE-45-1 and TDE-111-9 were better responding entries to H2O2 based oxidative stress than the other genotypes for all traits used in the study.
dc.identifier.doi10.18016/ksutarimdoga.vi.452843
dc.identifier.endpage845
dc.identifier.issn2619-9149
dc.identifier.issue6en_US
dc.identifier.startpage837
dc.identifier.urihttps://doi.org/10.18016/ksutarimdoga.vi.452843
dc.identifier.urihttps://hdl.handle.net/20.500.11776/5895
dc.identifier.volume21
dc.identifier.wosWOS:000457128900004
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.institutionauthorBalkan, Alpay
dc.institutionauthorDemirbaş, Şefer
dc.institutionauthorGök, Sahsine
dc.language.isotr
dc.publisherKahramanmaras Sutcu Imam Univ
dc.relation.ispartofKsu Tarim Ve Doga Dergisi-Ksu Journal of Agriculture and Nature
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectTriticum eastivum
dc.subjectH2O2
dc.subjectchlorophyll
dc.subjectthe rate of leaf water loss
dc.subjectstomata
dc.subjectHydrogen-Peroxide
dc.subjectStomatal Density
dc.subjectStress
dc.subjectGrowth
dc.subjectTolerance
dc.subjectSalt
dc.subjectAntioxidants
dc.subjectPretreatment
dc.subjectResponses
dc.subjectTraits
dc.titleH2O2'nin Bazı Ekmeklik Buğday (Triticum aestivum L.) Genotiplerinde Bazı Fide Dönemi Özelliklerine Etkisi
dc.title.alternativeEffect of H2O2 on Some Seedling Stage Characteristics in Some Bread Wheat (Triticum aestivum L.) Genotypes
dc.typeArticle

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