The effect of different salt concentrations on germination of Hyssopus officinalis L. (Hyssop)

This study; was carried out in Kırşehir Ahi Evran University Faculty of Agriculture Department of Field Crops Laboratory in 2022 to determine the effects of different salt concentrations (0, 50, 100, 150 and 200 mM NaCl) on germination and emergence of hyssop (Hyssopus officinalis L.) seeds. The study was set up in a randomized plot design with 4 replications. In the study, germination rate, rootlet and stemlet length, rootlet and stemlet fresh and dry weight were determined. According to the results of the research, it was found that different salt concentrations were significant at the %5 level on all the investigated properties. Increase in the salt concentration applied in the cultivation of hyssop resulted in a significant decrease in germination rate, rootlet and stemlet length, rootlet and stemlet fresh and dry weight. The lowest values were obtained at the dose of 150 mM NaCl and no germination was observed in the application of 200 mM NaCl. According to the research findings, hyssop can be considered as a moderately salt-tolerant species in the germination phase. It is thought that the results obtained can be a source for both the cultivation of hyssop and other studies to be made about hyssop. October, 2022, 71 Pages Keywords: Hyssopus officinalis, salt, germination, medicinal plant