THE INTERACTIVE EFFECTS OF PHOSPHORUS AND SALT ON GROWTH, WATER POTENTIAL AND PHOSPHORUS UPTAKE IN GREEN BEANS


Gülmezoğlu N. , Dağhan H.

APPLIED ECOLOGY AND ENVIRONMENTAL RESEARCH, cilt.15, ss.1831-1842, 2017 (SCI İndekslerine Giren Dergi) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 15
  • Basım Tarihi: 2017
  • Doi Numarası: 10.15666/aeer/1503_18311842
  • Dergi Adı: APPLIED ECOLOGY AND ENVIRONMENTAL RESEARCH
  • Sayfa Sayıları: ss.1831-1842

Özet

The salt tolerance of crop species and cultivars may vary depending on the mineral content of the soil. Phosphorus (P) availability and uptake is limited in calcareous soil. The main problem of salinity and P deficiency is reduced yield in arid and semiarid regions. To examine the relations between NaCl-salinity (0, 50 mM, 100 mM and 150 mm) and P (0, 30, 60 and 90 kg P2O5 ha(-1) stated P-0, P-30, P-60 and P-90, respectively) on growth, water potential, chlorophyll and P concentration of green beans, a pot experiment was conducted for thirty days in a climate chamber. The experiment was designed as a complete randomized block with three replicates. Salinity decreased dry matter and P concentrations of root, stem and leaf as well as the chlorophyll content of old leaves, while P application increased dry weight and the P concentration of plants. Chlorophyll content of young leaves was increased by P application and P-60 with 50 mM application led to a reduction of water loss in turgor when compared to control. The results of this study suggested that dry weight and P concentration in green bean leaves were affected positively by P-60 together with 50 mM NaCl application. In addition, the same application decreased the loss of turgidity of younger leaves. The adequate P application may have contributed to the water potential of green beans under salinization.