J. Biosci. Agric. Res. | Volume 23, Issue 01, 1901-1910 | https://doi.org/10.18801/jbar.230120.234
Article type: Research article | Received: 14.09.19; Revised: 28.12.19; First published online: 25 January 2020.
Article type: Research article | Received: 14.09.19; Revised: 28.12.19; First published online: 25 January 2020.
A comparison between synthetic wheat derivatives and bread wheat (Triticum aestivum) at seedling stage under various levels of temperature and GA3 priming
Muhammad Faiyaz Asim Siddiquie, Muhammad Zeeshan Mola Bakhsh, Kashif Ahmed, Arooba Sahar and Hira Aslam
Dept. of Plant Breeding and Genetics, PMAS-Arid Agriculture University Rawalpindi, Pakistan.
✉ Corresponding author email: nomizeeshan70@gmail.com (Bakhsh, MZM)
Dept. of Plant Breeding and Genetics, PMAS-Arid Agriculture University Rawalpindi, Pakistan.
✉ Corresponding author email: nomizeeshan70@gmail.com (Bakhsh, MZM)
Abstract
In upcoming years, global warming could produce alarming situation for wheat. Yield and maturity of wheat are critically determined by seedling vigor, with temperature as modifying factor. For the same reason, it is required to determine the adaptation of bread wheat (B) and synthetic wheat derivative (SD) at seedling stage under the influence of temperature fluctuation. The study was conducted to compare synthetic wheat derivative (SD) with bread wheat (B) at low temperature (10°C), moderate temperature (22°C) and high temperature (35°C) with and without gibberellic acid (GA3) priming at seedling stage. The plant material consisted of four wheat genotypes, two bread and two synthetic wheat derivatives. Following plant parameters were studied viz. germination percentage (G%), germination index (GI), root length (RL), coleoptile length (CL), shoot length (SL) and seed vigor index (SVI). Analysis of variance revealed significant effect of different levels of temperature on wheat genotypes. After making comparison between bread and synthetic wheat derivatives genotypes for all the parameters, results were significantly in favour of SD. Synthetic wheat derivatives obtained relatively higher values of G%, GI and CL at low temperature and G%, GI, SVI, CL, SL and RL at high temperature than bread wheat. High temperature combined with GA3 priming showed zero results in all genotypes due to GA3 inactivation at high temperature. These results indicate that synthetic wheat derivatives can perform better relatively than bread wheat at seedling stage, under the influence of temperature fluctuation.
Key Words: Synthetic Wheat Derivative, Bread Wheat, Germination, Gibberellic Acid, Temperature and Genetic Diversity
In upcoming years, global warming could produce alarming situation for wheat. Yield and maturity of wheat are critically determined by seedling vigor, with temperature as modifying factor. For the same reason, it is required to determine the adaptation of bread wheat (B) and synthetic wheat derivative (SD) at seedling stage under the influence of temperature fluctuation. The study was conducted to compare synthetic wheat derivative (SD) with bread wheat (B) at low temperature (10°C), moderate temperature (22°C) and high temperature (35°C) with and without gibberellic acid (GA3) priming at seedling stage. The plant material consisted of four wheat genotypes, two bread and two synthetic wheat derivatives. Following plant parameters were studied viz. germination percentage (G%), germination index (GI), root length (RL), coleoptile length (CL), shoot length (SL) and seed vigor index (SVI). Analysis of variance revealed significant effect of different levels of temperature on wheat genotypes. After making comparison between bread and synthetic wheat derivatives genotypes for all the parameters, results were significantly in favour of SD. Synthetic wheat derivatives obtained relatively higher values of G%, GI and CL at low temperature and G%, GI, SVI, CL, SL and RL at high temperature than bread wheat. High temperature combined with GA3 priming showed zero results in all genotypes due to GA3 inactivation at high temperature. These results indicate that synthetic wheat derivatives can perform better relatively than bread wheat at seedling stage, under the influence of temperature fluctuation.
Key Words: Synthetic Wheat Derivative, Bread Wheat, Germination, Gibberellic Acid, Temperature and Genetic Diversity
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MLA
Siddiquie et al. “A comparison between synthetic wheat derivatives and bread wheat (Triticum aestivum) at seedling stage under various levels of temperature and GA3 priming.” Journal of Bioscience and Agriculture Research 23(01) (2020): 1901-1910.
APA
Siddiquie, M. F. A., Bakhsh, M. Z. M., Ahmed, K., Sahar, A. and Aslam, H. (2020). A comparison between synthetic wheat derivatives and bread wheat (Triticum aestivum) at seedling stage under various levels of temperature and GA3 priming. Journal of Bioscience and Agriculture Research, 23(01), 1901-1910.
Chicago
Siddiquie, M. F. A., Bakhsh, M. Z. M., Ahmed, K., Sahar, A. and Aslam, H. “A comparison between synthetic wheat derivatives and bread wheat (Triticum aestivum) at seedling stage under various levels of temperature and GA3 priming.” Journal of Bioscience and Agriculture Research 23(01) (2020): 1901-1910.
Harvard
Siddiquie, M. F. A., Bakhsh, M. Z. M., Ahmed, K., Sahar, A. and Aslam, H. 2020 A comparison between synthetic wheat derivatives and bread wheat (Triticum aestivum) at seedling stage under various levels of temperature and GA3 priming. Journal of Bioscience and Agriculture Research, 20(01), pp. 1901-1910.
Vancouver
Siddiquie, MFA, Bakhsh, MZM, Ahmed, K, Sahar, A and Aslam, H. A comparison between synthetic wheat derivatives and bread wheat (Triticum aestivum) at seedling stage under various levels of temperature and GA3 priming. 2020 January 23(01): 1901-1910.
Siddiquie et al. “A comparison between synthetic wheat derivatives and bread wheat (Triticum aestivum) at seedling stage under various levels of temperature and GA3 priming.” Journal of Bioscience and Agriculture Research 23(01) (2020): 1901-1910.
APA
Siddiquie, M. F. A., Bakhsh, M. Z. M., Ahmed, K., Sahar, A. and Aslam, H. (2020). A comparison between synthetic wheat derivatives and bread wheat (Triticum aestivum) at seedling stage under various levels of temperature and GA3 priming. Journal of Bioscience and Agriculture Research, 23(01), 1901-1910.
Chicago
Siddiquie, M. F. A., Bakhsh, M. Z. M., Ahmed, K., Sahar, A. and Aslam, H. “A comparison between synthetic wheat derivatives and bread wheat (Triticum aestivum) at seedling stage under various levels of temperature and GA3 priming.” Journal of Bioscience and Agriculture Research 23(01) (2020): 1901-1910.
Harvard
Siddiquie, M. F. A., Bakhsh, M. Z. M., Ahmed, K., Sahar, A. and Aslam, H. 2020 A comparison between synthetic wheat derivatives and bread wheat (Triticum aestivum) at seedling stage under various levels of temperature and GA3 priming. Journal of Bioscience and Agriculture Research, 20(01), pp. 1901-1910.
Vancouver
Siddiquie, MFA, Bakhsh, MZM, Ahmed, K, Sahar, A and Aslam, H. A comparison between synthetic wheat derivatives and bread wheat (Triticum aestivum) at seedling stage under various levels of temperature and GA3 priming. 2020 January 23(01): 1901-1910.
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