Determination of salinity reactions of culture (Triticum aestivum and Triticum durum desf.) and wild (Triticum dicocoides and Aegilops ssp.) wheats

In this study, salinity reactions of 10 bread wheat, 10 durum wheat and 10 wild wheat species were investigated. The genotypes were germinated in the Petri dishes containing control (without salt) and 3 different NaCl solutions (50, 100, 150 mM).and were classified as resistant, moderately resistant and susceptible to salinity.Root length, germination rate, seed vigor of bread wheat decreased statistically as a result of increasing of salinity. While coleoptile length increased comparing to the control group, significant difference seedling height, seedling green weight, root green weight, seedling dry weight and root dry weight were not found.Seedling height, root length, seedling green weight, seedling dry weight, germination rate, seed vigor of durum wheat statistically decreased. It was not found significant differences in characteristic of coleoptiles length, root green weight and root dry weight.In wild wheat species all investigated chracteristic significantly decreased, in the of application150 mM NaCl .Wild wheat species was more affected than bread wheat and durum wheat in high salinity concentration. Also, it was determined that durum wheat was more susceptible to salinity comparing to bread wheat