Effect of Levels of Salinity on the Morphological and Physiological Characteristics of Two Grape Cultivars

In this research tolerance of two grape cultivars (Ghizil Uzum and Bidaneh Ghermez) were evaluated at different levels of salinity (0, 50, 100 and 150  mol) with factorial experiment based on randomized complete block design with four replications. Salinity stress was performed on one year old grapevines with 4 buds. Three months after stress treatment sampling was performed. According to the results obtained, grape cultivars and levels of salinity were significant on the morphological and physiological parameters. But shoot length was not significant among different levels of salinity. Interaction effect of cultivar  levels of salinity was significant on shoot length, fresh and dry weight of leaf, dry weight of stem and root, relative water content (RWC), chlorophyll, soluble sugars and leaf temperature. With increasing of salinity, number of leaves per plant, leaf area, fresh and dry weight of leaf, dry weight of stem and root, relative water content and chlorophyll content were significantly decreased. But proline, soluble sugars and leaf temperature were increased. All of evaluated parameters were higher in Ghizil Uzum cultivar. Compared to Ghizil Uzum leaf temperature was lower in Bidaneh Ghermez. Based on obtained results, Ghizil Uzum was mor tolerant to salinity than Bidaneh Ghermez from the point of morphological and physiological characteristics.