Assessing Salinity Tolerance in Pinto Bean Varieties: Implications for Sustainable Agriculture
Abstract
:1. Introduction
2. Materials and Methods
2.1. Germination Experiment
2.2. Greenhouse Experiment
2.3. Statistical Analysis
3. Results
3.1. Germination Experiment
3.1.1. Germination Percentage
3.1.2. Speed of Germination
3.1.3. Hypocotyl and Radicle Length
3.2. Greenhouse Experiment
3.2.1. Growth Comparisons among Varieties
3.2.2. Flower and Pod Number
3.2.3. ECe Analysis of Saturated Paste Extracts
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Parameter | Value |
---|---|
pH 1 | 8.1 |
Electrical conductivity 2 (dS m−1) | 0.78 |
OM 3 (%) | 1.6 |
Nitrate-N 4 (mg kg−1) | 3.2 |
Olsen-P 5 (mg kg−1) | 6 |
Salt | Concentration (M) | EC 1 (dS m−1) |
---|---|---|
NaCl | 0.05 | 5.04 |
CaCl2 | 0.10 | 5.01 |
MgSO4·7H2O | 0.15 | 5.00 |
Factors | Hypocotyl Length | Radicle Length |
---|---|---|
-------------------------cm------------------------- | ||
Salt types | ||
Control | 1.09 (0.04) 1 a | 2.47 (0.18) ab |
NaCl | 0.85 (0.02) c | 1.61 (0.08) c |
CaCl2 | 0.87 (0.02) c | 3.02 (0.17) a |
MgSO4 | 0.98 (0.03) b | 2.38 (0.11) b |
Variety | ||
Cowboy | 0.92 (0.04) a | 2.67 (0.19) a |
Gleam | 0.94 (0.02) a | 2.60 (0.18) a |
Lumen | 0.76 (0.03) b | 2.17 (0.16) a |
Mystic | 0.95 (0.03) a | 2.16 (0.16) a |
Othello | 1.01 (0.03) a | 2.59 (0.16) a |
SV6139 | 0.93 (0.05) a | 2.05 (0.17) a |
Salt concentrations (M) | ||
0 | 1.09 (0.04) a | 2.47 (0.18) a |
0.05 | 0.94 (0.03) b | 2.77 (0.14) a |
0.1 | 0.92 (0.02) bc | 2.53 (0.14) a |
0.15 | 0.83 (0.03) c | 1.72 (0.09) b |
Factors | Young Leaves | Old Leaves |
---|---|---|
Salt types (Control) | ||
Cowboy | 31.9 (1.43) 1 ab | 34.9 (1.92) ab |
Gleam | 22.3 (1.37) c | 34.3 (1.28) ab |
Lumen | 24.6 (3.12) bc | 31.7 (4.16) b |
Mystic | 29.1 (1.96) abc | 36.3 (1.61) ab |
Othello | 35.3 (1.29) a | 41.5 (0.91) a |
SV6139 | 28.1 (3.45) abc | 36.2 (2.32) ab |
Salt type (NaCl) | ||
Cowboy | 13.1 (3.36) b | 5.9 (3.96) b |
Gleam | 16.0 (2.21) ab | 13.7 (4.78) ab |
Lumen | 15.9 (1.720 ab | 7.9 (4.08) b |
Mystic | 25.7 (4.07) a | 28.3 (3.94) a |
Othello | 26.8 (2.36) a | 26.0 (2.47) a |
SV6139 | 9.3 (2.81) b | 12.4 (4.61) ab |
Salt type (CaCl2) | ||
Cowboy | 11.4 (3.16) a | 3.0 (3.02) c |
Gleam | 22.4 (3.15) a | 5.6 (3.76) bc |
Lumen | 16.1 (3.34) a | 11.3 (4.12) abc |
Mystic | 22.5 (2.57) a | 20.8 (4.82) ab |
Othello | 24.0 (3.54) a | 24.8 (3.17) a |
SV6139 | 17.5 (4.60) a | 13.3 (4.93) abc |
Salt type (MgSO4) | ||
Cowboy | 33.1 (1.13) ab | 42.4 (1.15) a |
Gleam | 29.6 (2.52) b | 35.1 (4.14) a |
Lumen | 31.0 (1.88) b | 39.9 (1.77) a |
Mystic | 31.8 (2.68) b | 40.2 (1.56) a |
Othello | 40.4 (0.95) a | 44.3 (1.47) a |
SV6139 | 37.5 (2.05) ab | 39.4 (4.64) a |
Factors | Flower Number 30 Days after Planting | Flower Number 38 Days after Planting | Pod Number 35 Days after Planting | Pod Number 47 Days after Planting |
---|---|---|---|---|
Salt types | ||||
Control | 0.2 (0.09) 1 a | 1.3 (0.16) a | 0.2 (0.10) b | 2.0 (0.21) b |
NaCl | 0.2 (0.07) a | 0.7 (0.20) b | 0.2 (0.10) b | 0.3 (0.10) c |
CaCl2 | 0.1 (0.05) a | 1.0 (0.18) ab | 0.3 (0.12) ab | 1.0 (0.21) c |
MgSO4 | 0.3 (0.10) a | 1.4 (0.18) a | 1.0 (0.20) a | 3.2 (0.28) a |
Variety | ||||
Cowboy | 0.0 (0.00) b | 0.4 (0.12) b | 0.0 (0.00) b | 1.1 (0.20) b |
Gleam | 0.0 (0.00) b | 1.5 (0.21) a | 0.0 (0.00) b | 1.6 (0.32) b |
Lumen | 0.0 (0.00) b | 0.4 (0.10) b | 0.0 (0.00) b | 1.0 (0.24) b |
Mystic | 0.0 (0.00) b | 1.1 (0.24) ab | 0.0 (0.00) b | 1.4 (0.34) b |
Othello | 1.1 (0.20) a | 2.0 (0.30) a | 2.0 (0.30) a | 3.0 (0.33) a |
SV6139 | 0.0 (0.00) b | 1.4 (0.24) a | 0.0 (0.00) b | 1.6 (0.31) b |
Factors | ECe (dS m−1) |
---|---|
Salt type (Control) | |
Cowboy | 1.06 (0.05) 1 ab |
Gleam | 1.04 (0.10) ab |
Lumen | 0.90 (0.05) b |
Mystic | 1.00 (0.06) ab |
Othello | 0.85 (0.06) b |
SV6139 | 1.32 (0.12) a |
Salt type (NaCl) | |
Cowboy | 4.06 (0.33) a |
Gleam | 5.36 (0.39) a |
Lumen | 5.36 (0.41) a |
Mystic | 5.10 (0.25) a |
Othello | 4.69 (0.45) a |
SV6139 | 5.35 (0.56) a |
Salt type (CaCl2) | |
Cowboy | 3.71 (0.25) b |
Gleam | 5.96 (0.41) a |
Lumen | 4.44 (0.47) ab |
Mystic | 4.95 (0.41) ab |
Othello | 4.60 (0.49) ab |
SV6139 | 5.14 (0.69) ab |
Salt type (MgSO4) | |
Cowboy | 4.00 (0.11) a |
Gleam | 3.81 (0.26) ab |
Lumen | 3.21 (0.22) b |
Mystic | 4.08 (0.16) a |
Othello | 3.86 (0.15) ab |
SV6139 | 4.05 (0.10) a |
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Paul, W.S.; Afkairin, A.; Andales, A.A.; Qian, Y.; Davis, J.G. Assessing Salinity Tolerance in Pinto Bean Varieties: Implications for Sustainable Agriculture. Agronomy 2024, 14, 1877. https://doi.org/10.3390/agronomy14091877
Paul WS, Afkairin A, Andales AA, Qian Y, Davis JG. Assessing Salinity Tolerance in Pinto Bean Varieties: Implications for Sustainable Agriculture. Agronomy. 2024; 14(9):1877. https://doi.org/10.3390/agronomy14091877
Chicago/Turabian StylePaul, Winie S., Antisar Afkairin, Allan A. Andales, Yaling Qian, and Jessica G. Davis. 2024. "Assessing Salinity Tolerance in Pinto Bean Varieties: Implications for Sustainable Agriculture" Agronomy 14, no. 9: 1877. https://doi.org/10.3390/agronomy14091877