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Wheat Information Service
Number 85: 1-6 (1997)
Research article

Evaluation of abiotic stress resistance in Hebei winter wheat genetic resources

Li Xingpu, Sun Fengrui, Guo Beihai, Liu Lianru and Pang Chunming

Institute of Cereal and Oil Crops, Hebei Academy of Agricultural and Forestry Sciences, Shijiazhuang 050031, P.R. China


Summary

Four hundred and sixty-eight accessions of Hebei winter wheat genetic resources were assessed on abiotic stress resistance in four different agroecological locations. The results showed that 63 accessions, Lang 8519, Kecheng 3, 3053-1, Shi 87-6149-50, Jifu 80-58, 3078-2, Jilang 8190-2 etc. were salinity tolerant, that 116 accessions, Lang 8504, Jimai 22, Kecheng 4, Ji 86 Guan 725, Ji 85-5091 and Jimai 21 etc. were drought resistant, and that 126 accessions, Jinfengl, Ji 82-425 5, Shi 83-5307, Tang 85-5032, Bao 5264 etc. were cold resistant.

Key words: bread wheat, genetic resources, salt tolerance, drought resistance, cold resistance

Introduction

Bread wheat (Triticum aestivum) is one of stable food crops in the world. It has played an important role in people's life. However, the shortage of varieties with multiple resistance to abiotic stress affected yield increase so that wheat production does not meet the needs of ever-growing population. It is, therefore, necessary to appraise and screen wheat genetic resources with resistance to abiotic stress for breeders to develop new varieties.

Material and methods

Four hundred and sixty-eight accessions of wheat germplasm resources were evaluated in different agroecological environments from the year 1986 to 1989.

Appraisal of salinity tolerance was conducted in Institute of Cangzhou Agricultural Sciences, which is located in the region of salt stress. Materials were sown in soil bed containing 0.41% salt. The check Keyi 26 was sown once after every 7 accessions, with one row per accession. Salt tolerance coefficient (yield of a material in salt bed 1 yield of check in salt bed) and salt tolerance　index (salt tolerance coefficient of the material / salt tolerance coefficient of check) were calculated after harvest. Salt tolerance index was indicated in 5 scales for the sake of comparison. Their corresponding relations were indicated as follows:

Scales of salt tolerance: 　　1 　　2 　　　3 　　4 　　　5
Indexes of salt tolerance: 　>1.3 　>1.1 　>0.8 　>0.5 　<0.5

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