Effect of salinity Stress on Germination and Seedling Vigour of Chickpea (Cicer arietinum L.)

Abstract

A laboratory experiment was conducted at Ambo University, College of Agriculture, to evaluate the effect of different salt concentrations on germination of two chickpea cultivars viz; (Worku and Shasho), which were obtained from Debrezeite Research Center. Sodium chloride was used as a source of graded levels of salinity. The salinity levels imposed were - control (deionized water), 50mM, 100mM, 150mM and 200mM, tested factorials in a Completely Randomized Design (CRD) with three replications. The study showed that germination rate and germination percentage significantly decreased with increase in salt concentration. The genotype Shasho showed better performance in terms of germination percentage, while Worku proved better in germination rate. A reduction in dry weight and lengths of radical and plumule was observed with increasing salt concentration. Growth inhibition rate also increased as the concentration of NaCl increased, whereas the seedling vigour declined with increase in NaCl concentrations, in both the cultivars. Both the genotypes showed salt tolerance during germination at low salinity level of 50mM. Shosho genotype was found tolerant to high salinity level at germination stage than Worku genotype, indicating differential response of chickpea genotypes.