Impacts of different water salinity levels on salt tolerance, water use, yield, and growth of chives (Allium schoenoprasum)

• Published in: Communications in Soil Science and Plant Analysis Vol. 49; no. 20; pp. 2614 - 2625
• Main Authors: Arslan, Hakan, Kiremit, Mehmet Sait, Güngör, Alper
• Format: Journal Article
• Language: English
• Published: Philadelphia Taylor & Francis 13.11.2018; Taylor & Francis Ltd
• Subjects: Agricultural production; Crop production; Crop yield; Crops; Evapotranspiration; Freshwater; Freshwater resources; Impaired water use; Inland water environment; Irrigation; Irrigation water; Leaching; leafy green onion; Salinity; Salinity effects; salt stress; Salt tolerance; Soil; Soil salinity; vegetable; Water salinity; Water use
• ISSN: 0010-3624; 1532-2416; 1532-4133
• DOI: 10.1080/00103624.2018.1526949

Using saline irrigation water for crop production continues to gain more importance year by year, especially in regions where freshwater resources are very scarce. Therefore, this study was carried out to investigate the effects of six water salinity levels (0.38 (control), 1.0, 2.0, 4.0, 6.0, and 8.0 dSm −1 ) on salt tolerance, evapotranspiration, and yield of chives under a rain shelter. The experiment was laid out in pots using a randomized plot design with four replicates of each treatment. Leaf fresh-dry weights, plant height, evapotranspiration, and water use efficiencies of chive plants were significantly affected by increasing levels of salinity. The results revealed that chives can be classified as a salt-sensitive crop with a threshold value of 1.13 dSm −1 and relative yield decreased by 6.19% per unit increase of soil salinity. In conclusion, with appropriate leaching management practices, irrigation water with 0.38 dSm −1 salinity level is recommended for chives production.