Effects of temperature, salt, and osmotic potential on early growth of wheat (Triticum aestivum). II. Early seedling growth

Abstract

Kernels of spring wheat (cv. Katepwa) were germinated in Petri dishes at six osmotic potentials (−0.3 to −1.8 MPa) and three temperatures (10, 18, and 30 °C) in single-salt solutions of a variety of chloride and sulfate salts, or in polyethylene glycol. Shoot length and maximum root length were measured at 7 days, and membrane damage of roots was assayed by measuring leakage of UV-absorbing compounds. Low temperature and osmotic potential decreased root and shoot length. High (30 °C) temperature enhanced growth in distilled water controls and in polyethylene glycol, but reduced growth if salt stress below -0.6 MPa was present. All salts greatly enhanced osmotically induced membrane leakage. Changes in membrane leakage with temperature may be partially responsible for observed salt–temperature interactions on growth.