International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 7, Issue:7, July, 2018

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(7): 580-591

Responses of Ber (Zizyphus mauritiana Lamk.) Varieties to Different Level of Salinity
S.S. Verma1*, R.P. Verma1, S.K. Verma1, A.L. Yadav1 and A.K. Verma2
1 College of Horticulture and Forestry, NDUAT, Faizabad-224 229, Uttar Pradesh, India
2ICAR- National Research Centre on Seed Spices, Ajmer-305206, Rajasthan, India
*Corresponding author

The current work aims to assess response of ber cultivars to different level of salinity. The salinity level (0, 4.0, 8.0, 12.0, 16.0 dSm-1 ECe) had detrimental effects on growth and mineral composition of transplanted six ber cultivars. High levels of salts tolerated by most of the varieties but severely limit plant growth. High soil salinity decreased the growth (plant height, stem diameter, number of leaves per plant and dry matter yield) and mineral composition of leaves above conductivity of 12 dSm-1 ECe. The Na+ and Cl- content of leaves were increased with increasing the levels of salinity, whereas N, P, K+, Ca++ and Mg++ content was decreased. Specific injury due to high accumulation of chloride and sodium in the plant foliage of ber cultivars seemed to be the chief effect of salinity. On the basis of salt tolerance limits, ber cultivars Banarsi Karaka, Narendra Ber Sel.-2 and Ponda can be placed in tolerant and cvs. Narendra Ber Sel.-1 and Gola as semi-tolerant group. This result may help in commercial cultivation of ber in salt pretentious areas.

Keywords: Ber, Cultivars, Leaf injury, Mineral composition, Salinity tolerance, Plant growth

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How to cite this article:

Verma, S.S., R.P. Verma, S.K. Verma, A.L. Yadav and Verma, A.K. 2018. Responses of Ber (Zizyphus mauritiana Lamk.) Varieties to Different Level of Salinity.Int.J.Curr.Microbiol.App.Sci. 7(7): 580-591. doi:
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