Grouping of rice (Oryza sativa L.) varieties for salinity based tolerance upon Na: K ratio and it's component parts of fresh and dry weight 

Abstract

The laboratory study was undertaken with a view to know the effect of different levels of water salinity (i.e., rain water, tube well water, EC 2 , 4, 6 and 8 dSm^-1) on Na:K ratio of different cultivars such as Masuri, Jaya, GR -4, GR -7, NAUR -1, Gurjari, GR -11, GR -104, IR -28, IR -22, Dandi, SLR 51214 in FCRD with three replications at SWMRU, NAU, Navsari during 2009. Fresh weight and dry weight, total fresh weight and Na:K ratio of shoot and root recorded after 12 days of superimpose of the treatments of different levels of water salinity. Significantly the highest value of fresh weight and dry weight of shoot and root recorded with three cultivars viz., NAUR-1, Jaya and Dandi and the lowest with IR-22, IR-28 and GR-7. Total Fresh weight and Na:K ratio recorded significantly the highest with NAUR-1 and Jaya. It was also recorded that the tube well water (EC 0.08 dSm^-1) produces significantly the highest values of fresh weight and dry weight, total fresh weight and Na:K ratio of shoot and root of different cultivars followed by EC 2 & 4 dSm ^-1. Significantly the highest and lowest fresh weight and dry weight, total fresh weight and Na: K ratio of shoot and root was recorded in the treatments of rainwater and EC levels of 6 and 8 dSm^-1. From this, it can be inferred that, cv. NAUR-1, Jaya, Dandi, Gurjari, Masuri and SLR 51214 were more tolerant to water salinity and having the highest Na: K ratio and fresh and dry weight as compaired to remaining cultivars.