Tanggap Varietas Kacang Hijau terhadap Cekaman Salinitas

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dc.contributor en-US
dc.creator Taufiq, Abdullah; Balai Penelitian Tanaman Aneka Kacang dan Umbi Jl. Raya Kendalpayak km 8, Kotak Pos 66 Malang 65101
dc.creator Purwaningrahayu, Runik Dyah; Balai Penelitian Tanaman Aneka Kacang dan Umbi Jl. Raya Kendalpayak km 8, Kotak Pos 66 Malang 65101
dc.date 2013-12-30
dc.date.accessioned 2018-05-07T04:05:43Z
dc.date.available 2018-05-07T04:05:43Z
dc.date.issued 2013-12-30
dc.identifier http://ejurnal.litbang.pertanian.go.id/index.php/jpptp/article/view/2891
dc.identifier 10.21082/jpptp.v32n3.2013.p159-170
dc.identifier.uri http://repository.pertanian.go.id/handle/123456789/1305
dc.description The response of mungbean varieties to salinity stress was evaluated using pot experiment in green house at Indonesian Legumes and Tuber Crops Research Institute in Malang from July to September 2012. Two factors of sixty treatments were arranged in a randomized complete block design, replicated four times. The first factor was six water salinity levels, namely check (ECw 0.5 dS/m), 4.0, 7.1, 10.1, 13.1, and 15.8 dS/m. The second factor was ten mungbean varieties, namely Vima 1, Kutilang, Sampeong, Perkutut, Murai, Kenari, Sriti, Merpati, Betet, dan Walet. Data collection consisted of grain yield and yield components, plant biomass, chlorophyll content index (CCI), plant height, leaf area, and relative water content of leaf (RWC). The results showed that increasing water salinity increased soil salinity (ECs). Increasing salinity did not significantly affect total leaf area per plant, but significantly reduced root dry weight, CCI, number of filled pods, pods and seed dry weight per plant, and weight of 100 grains. Those variables were reduced by 11% to 37% at ECs of 2.65 dS/m. Plant height decreased by 10%, shoot dry weight by 22% and leaf relative water content by 10% at ECs of 6.27, 3.29 and 8.81 dS/m, consecutively. Chlorophyll content index, grain yield and yield components were more sensitive to salinity stress than were plant height, shoot biomass, and leaf area. Based on grain yield reduction, there was different salinity tolerance among the mungbean varieties tested. Vima 1 variety was tolerant up to ECs of 6.40-12.49 dS/m. Murai, Kenari, Sriti, and Betet varieties were tolerant up to ECs of 2.87-5.68 dS/m. Kutilang, Sampeong, Perkutut, Merpati, and Walet varieties were tolerant up to ECs of 1.79-2.65 dS/m. There was no indication that the degree of tolerance of these varieties related to Na and K content in the shoot and root of the plant at 37 days after planting. The critical ECs value for mungbean varietal testing was 1.79-2.65 dS/m. en-US
dc.format application/pdf
dc.language eng
dc.publisher Pusat Penelitian dan Pengembangan Tanaman Pangan en-US
dc.relation http://ejurnal.litbang.pertanian.go.id/index.php/jpptp/article/view/2891/2518
dc.rights Copyright (c) 2013 Jurnal Penelitian Pertanian Tanaman Pangan en-US
dc.rights http://creativecommons.org/licenses/by-nc-sa/4.0 en-US
dc.source 2541-5174
dc.source 2541-5166
dc.source Jurnal Penelitian Pertanian Tanaman Pangan; Vol 32, No 3 (2013): Desember 2013; 159-170 en-US
dc.title Tanggap Varietas Kacang Hijau terhadap Cekaman Salinitas en-US
dc.type info:eu-repo/semantics/article
dc.type info:eu-repo/semantics/publishedVersion
dc.type Peer-reviewed Article en-US


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