Identification of Salt Tolerance of 211 Maize Inbred Lines at Germination Stage
This study aimed to evaluate the salt tolerance of 211 maize inbred lines during the germination stage.Treatments with 150 mmol/L NaCl and control(distilled water)were set up.Various parameters such as germination rate,fresh weight per plant,dry weight per plant,and moisture content on the 7th day of treatments were measured.The comprehensive salt-tolerance index(D)was calculated using the membership function and principal component analysis.The D values were then clustered using R language,resulting in the classification of maize inbred lines into six groups including highly salt sensitivive,moderately salt sensitivive,salt sensitivive,salt tolerance,and moderately salt tolerance categories.The findings revealed that salt stress had negative effects on the germination rate,fresh weight per plant,and moisture content of maize,while it increased the dry weight per plant.The salt tolerance varied greatly among different inbred lines,with D values ranging from 0.15 to 0.77.Specifically,there were 24,53,41,39,37,and 17 inbred lines in the highly salt sensitive,moderately salt sensitive,salt sensitive,salt tolerance,moderately salt tolerance,and highly salt tolerant groups,respectively.The highly salt tolerant lines accounted for 8.06％of the tested inbred lines.Furthermore,a comparison of the control and salt-treated groups showed that the germination rate alone was not effective in distinguishing salt tolerance among maize inbred lines.Approximately 30％of the lines exhibited a significant increase in dry weight under salt treatment.Compared to salt sensitive lines,salt tolerance lines were less affected in terms of fresh weight per plant and could maintain higher moisture content.Further the analysis of five highly salt tolerant and five highly salt sensitive inbred lines indicated that relative fresh weight per plant and relative moisture content were suitable primary indicators for screening salt tolerant inbred lines during the germination stage.The classification of salt tolerance grades based on the D value was found to be reasonable.
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