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undergraduate thesis
Učinak saliniteta na morfometrijske parametre u pšenice
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:294863
Begić, Matea
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Begić, M. (2020). Učinak saliniteta na morfometrijske parametre u pšenice (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:294863

Begić, Matea. "Učinak saliniteta na morfometrijske parametre u pšenice." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:294863

Begić, Matea. "Učinak saliniteta na morfometrijske parametre u pšenice." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:294863

Begić, M. (2020). 'Učinak saliniteta na morfometrijske parametre u pšenice', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 28 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:294863

Begić M. Učinak saliniteta na morfometrijske parametre u pšenice [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 December 28] Available at: https://urn.nsk.hr/urn:nbn:hr:109:294863

M. Begić, "Učinak saliniteta na morfometrijske parametre u pšenice", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:294863

Metadata
TitleUčinak saliniteta na morfometrijske parametre u pšenice
Title (english)Impact of Salinity on Morphometric Parameters in Wheat
AuthorMatea Begić
MentorTihana Marček (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Biology and Microbiology)
Osijek
Defense date and country2020-09-03, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Salinitet je važan abiotički čimbenik koji negativno utječe na rast i razvoj biljaka te nanosi velike štete poljoprivrednoj i industrijskoj proizvodnji. Pojam primarni salinitet podrazumijeva prirodnu prisutnost soli (uglavnom natrijeva klorida) u tlu i vodi, dok sekundarni salinitet prvenstveno nastaje kao rezultat djelovanja čovjeka na kroz agronomske i poljodjelske djelatnosti. Cilj ovog istraživanja je bio istražiti učinak solnoga stresa primjenom različitih koncentracija NaCl (90, 160 i 230 mM), na klijavost sjemena pšenice (Triticum aestivum L.), duljinu izdanka i korijena u polu-kontroliranim uvjetima kroz šest dana. Nakon 2. i 3. dana tretmana postotak klijavosti na najvećoj koncentraciji NaCl značajno se smanjio u odnosu na 0, 90 i 160 mM NaCl. Proporcionalno s povećanjem koncentracije NaCl došlo je do redukcije duljine korijena i izdanka s time da je najveća inhibicija rasta uočena pri 230 mM NaCl.
Abstract (english)
Salinity is an important abiotic factor that negatively affects the growth and development of plants and causes huge damage in agricultural and industrial production. Term primary salinity refers to the natural presence of salt (mostly sodium chloride) in soil and water while secondary salinity includes human impact such as agricultural and land activities. To find out the effect of salt stress on germination and growth of wheat (Triticum aestivum L.) three NaCl treatments (90, 160 and 230 mM NaCl) were used. The experiment was performed in semi-controlled conditions for six days. After 2 and 3 days of the experiment, the germination percentage significantly decreased at the highest NaCl treatment (230 mM) compared to 0, 90, and 160 mM NaCl. Moreover, the shoot and root length were reduced by increasing the salt level. The most inhibitory effect on growth was noticed at the highest NaCl concentration (230 mM).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:294863
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2020-09-03 11:09:57