The research was conducted on some olive varieties known as Alsourani- Aldan- Mahazm Abu Satel- Alglet- Alnepali, in the aim of comparing their tolerance against the stress of salinity (sodium chloride) through some morphological and physiological traits. Different concentrations of salt as well as to the control (fresh water) were used in this experiment. Results obtained showed that there were differences between the studied varieties on one side and the control on the other. The Aldan showed the highest tolerance of saline stress for all used concentrations (2 – 4- 6-8) g / l in comparison to the other varieties. This was reflected in terms of the percentage of length growth where the recorded percentages were (98.44 , 93.40 , 92.03 , 90.09)% respectively. While the relative growth rate (RGR) was found to be (97.58 ,94.22 ,91.63 ,87.41)% respectively. Also its leaves have the least concentration of the total protein, concentrations found were (8.31 ,7 ,5.69 ,4.11)% respectively. The chlorine was found to be (1.55 ,1.69 ,1.82, 2.10)% respectively and the sodium was found to be (0.35, 0.38, 0.42, 0.46)% respectively. Alnepali occupied the second place in term of saline stress tolerance related to the studied salt concentrations, followed by Mahazm Abu Satel and Alglet where there were no significant differences among these three varieties. Alsourani, however, was found to be the least tolerant variety to saline stress. This was reflected in terms of length growth as well as to relative growth rate where they have been recorded as (82.41, 78.34, 72.82, 68.6)% and (89.51 , 85.50 ,68.81, 61.78)% for length growth and relative growth rate respectively. While its leaves contained the highest rate of protein, chlorine and sodium. They have been found as (9.45, 9.19, 8.84, 8.58)%, (2.54, 3.41, 3.68, 3.98)% , and (0.35, 0.43, 0.54, 0.69)% respectively.
Al-Baath University Journal.
2017.
Students
Teachers
Graduates
Faculties
