Water Relations and Dry Matter Accumulation of Black Gram and Mungbean as Affected by Salinity

Abstract

To evaluate the water relations and dry matter accumulations of black gram and mungbean, the present research work was performed in front of the Agronomy Department under shade house at Hajee Mohammad Danesh Science and Technology University (HSTU), Bangladesh during 2014. In this study, one mungbean (BARI Mung-5) and one black gram (BARI Mash-1) genotypes were tested under five salinity levels (0, 30, 60, 90 and 120 mM NaCl) in small plastic pot. Salinity greatly reduced the relative water content (RWC), water saturation deficit (WSD), water retention capacity (WRC), and water uptake capacity (WUC) in both black gram and mungbean. The water relations in black gram was affected less than that in mungbean in all salinity levels. Black gram always exudated higher water than mungbean under stress conditions. Under 120 mM salt stress, the rate of exudation in black gram was 28.20 mg/hr, while the value was only 14.89 mg/hr in mungbean. Considering all the parameters, it can be concluded that the black gram (BARI Mash-1) may be treated as the more salt tolerant than mungbean (BARI Mung-5) genotype.