CROP RESPONSE TO SALINE SOIL CONDITIONS IN THE PARKLAND AREA OF SASKATCHEWAN

Abstract

The salinity tolerance of six annual crop species, wheat, oats, barley, rye, flax and rapeseed, were determined on saline soils that occur north of the Quill Lakes in the northeastern corner of the agricultural area of Saskatchewan. The relative merits of a salt-tolerant grass-legume mixture were also given consideration. The effects of salt stress on spring-sown cultivars became most apparent following exposure to hot, dry summer weather. In contrast, maximum salt tolerance for both winter wheat and winter rye was a function of winterkill. The winterhardiness of both winter annuals was reduced by saline conditions, but winter rye was more adversely affected than winter wheat. Large decreases in seed yield, plant dry weight and height occurred before the effects of increased soil conductivity were expressed for hectoliter weight, 1000-kernel weight, date of maturity, protein content and oil content. Among the spring and winter annual cultivars considered, Bonanza barley and Garry oats demonstrated the greatest salt tolerance. However, where severely saline conditions occurred, mixtures of salt-tolerant perennial grasses and alfalfa proved to be more productive than either barley or oats. The salinity tolerance of all cultivars was greater for years with more favorable growing conditions. It was apparent that stress factors, such as soil salinity, cold, heat, drought, etc., have a cumulative effect in reducing crop performance. This observation emphasizes the importance of minimizing all stress factors when attempting to crop saline soils. Detailed soil analyses indicated that where salts were a problem, the level of salinity was extremely variable, often changing dramatically over short distances. This extreme variability made it difficult to assess the magnitude of the salinity problem. In this regard, crop performance, especially plant height, provided a good indicator for identifying saline areas for purposes of soil testing.