Variety traits

Salt tolerance

Salt tolerance is the genetically determined ability of a cultivar to maintain productivity under soil salinity conditions. It is characterized by adaptation to salt content exceeding 0.2–0.25% by mass.

Mentioned in descriptions 288 varieties reference book.

Salt tolerance is expressed as the ability of agricultural crops to maintain yields under stress caused by the presence of salts in the soil. The manifestation of this trait depends on the type of salinity, such as chloride, sulfate, or soda, as plant defense mechanisms are specific to each chemical composition.

This indicator is dynamic and changes during the plant's ontogeny, reaching critical levels during the germination and flowering stages. Crop tolerance is not a constant and requires assessment at various stages of vegetation, as the ability to withstand stress may vary from seedling to maturity.

The assessment of salt tolerance is carried out by comparing productivity in saline and control environments or by using indirect laboratory methods. The latter include seed germination analysis, seedling growth rates, and biochemical tests, in particular the determination of proline concentration as a protectant, which allows for the classification of cultivars into highly, moderately, and weakly tolerant.

Sources10

Found in these crops

Perennial ryegrass 23 Red fescue 19 Tall fescue 9 Kentucky bluegrass 7 Barley 4 Alfalfa 4 Durum wheat 4 Rice 4 Bigleaf hydrangea 3 Tomato 3 Maize 3 Creeping bentgrass 2

Varieties that feature this in their description

Selection based on the description text, not official resistance ratings: such data is not available in registers. Mention indicates that the trait is discussed in the variety's sources; see the variety's profile for details on what is specifically stated.

Evening Gown

Application submitted

Heuchera L. · Coral Flower

Hansen Hans A

2 records

Bailtexone

Active

Active

Festuca rubra L. · Red fescue

PURE SEED TESTING

1 record

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Variety traits

Maturity group 89 063
Yield 67 000
Vigor 53 548
Plant height 51 504
Lodging 50 198
Taste and aroma 36 010
Variety origin 29 523
Productivity 27 845

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Text source

This summary is compiled from the publications listed in the sources and verified by an editor. It contains no legally significant information; it provides agronomic context for registry data rather than the registry data itself.