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

Arslan H., KİREMİT M. S., Güngör A.

Communications in Soil Science and Plant Analysis, vol.49, no.20, pp.2614-2625, 2018 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 49 Issue: 20
  • Publication Date: 2018
  • Doi Number: 10.1080/00103624.2018.1526949
  • Journal Name: Communications in Soil Science and Plant Analysis
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.2614-2625
  • Keywords: evapotranspiration, leafy green onion, salt stress, vegetable, Water salinity
  • Ondokuz Mayıs University Affiliated: Yes


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.