Assessment of effect of water chemical potential decrease on seed germination in wheat and water potential of nutsedge leaf

Salinity is one of the important cause to stresses of the agricultural productions limiting through water chemical potential decrease particularly in the early stages of growth. Effective methods of greenhouse studies assess these changes and the amount of plant interact in the stages of growth. In this research, the objective was to evaluate wheat seed germination and nutsedge water potential in cultivation with media by different osmotic potential. Seeds of wheat and leaves of nutsedge were placed in Petri dishes with varying concentrations of sucrose (Ψs=0 , -0.5, -1, -1.5 and -2 MPa) at room temperature (24 ± 2°C) in complete randomized design (CRD). The line slope for rate of water potential of nutsedge is -0.39. It presented that decrease of water potential cause to decrease water obtained of plant during rang of osmotic potential. Indeed, with increasing osmotic pressure, plant s ability to absorb water had decreasing trend in the plants. Most swelling weight loss of the plant was related to the osmotic potential of -1.5 MPa (i.e . %12 fresh weight plant), wheat germination was not occurred during 8 days in this osmotic potential. Germination percent of wheat was similar to control in -0.5 MPa. Critical point of germination wheat and water potential of nusdage leave were Ψs =-1.66 and -1.78 Mpa, respectively. So, wheat germination was more sensitive than osmotic potential of nusdage leave. Effect of each of the solution increased over time.

Keywords:

Osmotic potential , Wheat , Nutsedge , Germination , Water potential of plant