Determination of in vitro Salt-Tolerance in Siyez and Krik Berad Wheat Genotypes

Salinity, is one of the abiotic stresses in arid and semi-arid regions in crop production, is an important decreasing factor for yield. with biotechnological developments, it is possible to select tolerant plant species to various stress conditions such as salinity. for this reason, this study was conducted to determine the responses of bread wheat varieties (kırik and siyez) grown in some regions of our country to salt stress in vitro conditions using matured embryos. four nacl concentrations (0, 50, 100, 150, mm) were used in the study and arranged according to the randomized complete plot design with four replications. in the study, root length, root weight, root dry weight, stem height, stem fresh weight, stem dry weight, total water content and actual water content were investigated. with the increase in salt doses, there was a decrease in all examined parameters and a statistically significant difference was determined between the varieties. as a result, it can be said that siyez variety is more tolerant to salt stress than kırik variety in terms of all examined parameters except root dry weight.