Salinity-Induced Changes in the Nutritional Quality of Bread Wheat (Triticum aestivum L.) Genotypes

Salinity-Induced Changes in the Nutritional Quality of Bread Wheat (Triticum aestivum L.) Genotypes

This research project was undertaken to study salinity stress changes in the nutritional quality of wheat genotypes. Four wheat genotypes SARC-1, SARC-5, SARC-7, and SARC-8 were grown under nonsaline and saline (7.5 dS/m and 15 dS/m) treatments. Salinity was created artificially by the addition of N...

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Bibliographic Details
Main Authors: Muhammad Nadeem, Muhammad Nouman Tariq, Muhammad Amjad, Muhammad Sajjad, Muhammad Akram, Muhammad Imran, Mohammad Ali Shariati, Tanweer Aslam Gondal, Nadezhda Kenijz, Dmitriy Kulikov
Format: Article
Language:English
Published: Universitas Brawijaya 2020-01-01
Series:AGRIVITA Journal of Agricultural Science
Subjects:
nutritional profile
salinity
salt tolerant
wheat varieties
wheat
Online Access:https://agrivita.ub.ac.id/index.php/agrivita/article/view/2273

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