Soil salinity and matric potential interaction on water use, water use efficiency and yield response factor of bean and wheat.
Soil salinity and matric potential interaction on water use, water use efficiency and yield response factor of bean and wheat.
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DOI：
10.1038/s41598-018-20968-z
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发表时间：
2018-02-08
影响因子：
4.6
通讯作者：
Shabani F
中科院分区：
文献类型：
--
作者：
Khataar M;Mohammadi MH;Shabani F
研究了土壤基质势和盐分对小麦水分利用（WU）、水分利用效率（WUE）和产量响应因子（Ky）的影响。Mahdavi）和菜豆（Phaseoulus vulgaris cv. COS 16）在桑迪和粘壤土中的作用。结果表明，在高土壤水势条件下，通气孔隙度是控制WU、WUE、Ky和地上部生物量（Bs）的主导因子。随着基质势的降低，土壤通气性得到改善，在所有盐度下，Bs、WU和Ky在−6至−10 kPa时达到最大值。在低盐条件下（EC ≤ 8 dSm−1），基质势降低时，小麦WUE几乎保持不变，但在高盐条件下（EC ≥ 8 dSm−1），当基质势降低到−33 kPa时，小麦WUE增加，大豆WUE也是如此。在桑迪和粘壤土上，小麦的WUE均高于菜豆。两种植物的水分利用效率均随地上部/地下部比值的增大而增大，且二者之间存在较高的相关性。结果表明，盐度降低了所有参数，特别是在高电位（h = −2 kPa），并放大了水涝的影响。此外，我们观察到所有实验的蒸腾（T）和根呼吸（Rr）之间有很强的关系。
We studied the effects of soil matric potential and salinity on the water use (WU), water use efficiency (WUE) and yield response factor (Ky), for wheat (Triticum aestivum cv. Mahdavi) and bean (Phaseoulus vulgaris cv. COS16) in sandy loam and clay loam soils under greenhouse conditions. Results showed that aeration porosity is the predominant factor controlling WU, WUE, Ky and shoot biomass (Bs) at high soil water potentials. As matric potential was decreased, soil aeration improved, with Bs, WU and Ky reaching maximum value at −6 to −10 kPa, under all salinities. Wheat WUE remained almost unchanged by reduction of matric potential under low salinities (EC ≤ 8 dSm−1), but increased under higher salinities (EC ≥ 8 dSm−1), as did bean WUE at all salinities, as matric potential decreased to −33 kPa. Wheat WUE exceeds that of bean in both sandy loam and clay loam soils. WUE of both plants increased with higher shoot/root ratio and a high correlation coefficient exists between them. Results showed that salinity decreases all parameters, particularly at high potentials (h = −2 kPa), and amplifies the effects of waterlogging. Further, we observed a strong relationship between transpiration (T) and root respiration (Rr) for all experiments.
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影响因子：
5.8
作者：
Fahong, W;Wang, X;Sayre, K
通讯作者：
Sayre, K
影响因子：
1.3
作者：
Ding, XL;Liu, GX;Chen, YQ
通讯作者：
Chen, YQ
DOI：
10.1073/pnas.1222475110
发表时间：
2014-03-04
影响因子：
11.1
作者：
Haddeland, Ingjerd;Heinke, Jens;Wisser, Dominik
通讯作者：
Wisser, Dominik
影响因子：
1.9
作者：
Acuna, Tina Botwright;Dean, Geoff;Riffkin, Penny
通讯作者：
Riffkin, Penny
影响因子：
6.7
作者：
Letourneau, Guillaume;Caron, J.;Cormier, J.
通讯作者：
Cormier, J.