SALINITY TOLERANCE OF COMMONLY GROWN GRAPE CULTIVARS

Abstract

This study was conducted at research and implementation greenhouse of Horticulture Department, Agricultural Faculty, Ordu University, Turkey in 2014. As the plant material, 2-bud scions of Muscat of Hamburg (V. vinifera L.) and Isabella (V. labrusca L.) grape cultivars were used. Salt treatments at different doses (0, 50, 100, 150, 200 mM NaCl) were initiated when the scions had 2-3 leaves and scions were subjected to salt treatments for 8 weeks. Experiments were conducted in randomized plots experimental design with 3 replications with 10 scions in each replication. Results revealed that leaf sodium content increased with increasing salt treatment doses and such increases were more distinctive in Muscat of Hamburg cultivar. Decreases were observed in physical parameters of both cultivars with increasing salt treatments. With regard to physical and physiological parameters, Muscat of Hamburg cultivar was found to be more tolerant to salinity than Isabella cultivar. So recommendation is that farmers should grow Muscat of Hamburg under saline conditions