菜蔬作物의 耐鹽性에 關한 硏究 = Studies on Salt Tolerance of Vegetables

국문 초록 (Abstract)

菜蔬作物 7科 19作物을 供試하여 NaCl 0, 2,500, 5,000, 7,500, 10,000 and 12,500mg/l 溶液으로 發芽試驗을 實施하여 發芽量 및 生體重을 調査하였고, 위 濃度와 같은 食鹽(NaCl 60% 以上 含有) 添加培養液으로 배추와 무를 砂耕栽培하여 生育量을 調査하였다.
1. 發芽率, 發芽勢 그리고 生體重은 NaCl 濃度가 높아짐에 따라서 減少하였으며, 作物間 品種間에 그 差異가 크게 나타났다.
2. 發芽試驗에 의한 耐鹽性을 보면, 매우 强한 作物로는 배추, 强한 作物로는 무, broccoli, cauliflower와 갓이, 中間인 作物로는 양배추, 오이, 호박과 시금치가, 弱한 作物로는 고추, 토마토, 가지, 수박, 참외, 양파, 파, 상치 쑥갓과 당근이 있었다.
3. 배추와 무의 發芽時의 耐鹽性은 品種間에 큰 差異를 보였다.
4. 砂耕栽培시 배추의 葉重은 10,000mg/l 區에서, 그리고 무의 根重은 食鹽 7,500 mg/l 區에서 對照區에 비하여 50% 以下로 減少하였다.

다국어 초록 (Multilingual Abstract)

Seeds of 19 vegetable crops as well as more than 20 cultivars of Chiniese cabbage and radish were germinated with 0, 2,500, 5,000, 7,500, 10,000 and 12,500mg/1 NaCl solutions to determine their relative salt tolerance during germination, In addition, two cultivars of Chinese cabbage and radish were grown in sand with hyponex 0.5% solution containing 0, 2,500, 5,000, 7,500, 10,000 and 12,500 mg/l bay salt to investigate the effects of bay salt on the growth.
1. Germination percentage, germination rate and fresh weight decreased according to the increase of NaCl concentration, and differed among crops and cultivars.
2. Based on germination test, vegetables were sorted into four groups: higher salt tolerance, Chinese cabbage: high salt tolerance, radish, broccoli, cauliflower and leaf mustard: moderate salt tolerance, cabbage, cucumnber, Cucurbita species and spinach: low salt tolerance, red pepper, tomato, eggplant, watermelon, oriental melon, onion, welsh onion, leaf lettuce, garland chrysanthemum and carrot.
3. Chinese cabbage and radish showed the differences in salt tolerance among cultivars.
4. The concentration of bay salt decreasing by more than 50% relative to the control in the leaf weight of Chines cabbage was 10,000 mg/1, and that in the root weight of radish was 7,500 mg/l.