%0 Journal Article
%T NaCl stress-induced growth, water and ions contents changes on in vitro selection of salt tolerant and salt sensitive callus of wheat (Triticum durum Desf.)
%A Ayoli¨¦ Koutoua 1
%A 2
%A El Yacoubi Houda 2
%A Atmane Rochdi 2
%A Kouakou Kouakou Laurent 1
%A Kouakou Tanoh Hilaire 1*
%J International Journal of Biosciences
%D 2011
%I International Network for Natural Sciences
%X Callus cultures tolerant to NaCl were developed from eight wheat genotypes using in vitro selection techniques. The accumulation of inorganic (Na+, Cl-and K+) solutes, water content and relative fresh weight were determined in selected (tolerant and sensitive) calli after a NaCl shock in order to evaluate their implication in salt tolerance of the selected lines. No growth reduction was observed in salt-tolerant calli compared to control while a significant (P<0.05) decrease about 46.54% was observed in salt sensitive ones when both were cultivated under NaCl stress. Water content is significantly (P<0.05) high in salt-sensitive calli than salt-tolerant ones. Selected calli accumulate less K+as compared with control. However, K+content of salt-tolerant calli is greater than that of salt-sensitive. Accumulation of Na+and Cl- were more important in salt-sensitive calli in comparison with salt-tolerant ones while K+content was lower in salt-sensitive than in salt-tolerant calli when both were exposed to salt. The results indicated Na+and Cl-exclusion combined to less K+accumulation may play a key role in in vitro salt-tolerance in wheat calli lines obtained by in vitro selection and they could contribute mainly to counteract the negative effects of salt stress in wheat tolerant calli. Comparison of K+/Na+ ratio permitted to classify Sebou, Anouar and Tarek which are as most salt-tolerant wheat genotypes and on contrary, Marzak, Ourgh, Massa and Amjad as salt-sensitive wheat genotypes.K+/Na+ ratio can be use as a criterion of wheat genotypes classification.
%K : Callus
%K In vitro selection
%K salinity
%K salt tolerance
%K wheat.
%U http://innspub.net/documents/IJB-V1No4-p12-25.pdf