Variability in Salt Tolerance within a Population of Alflafa
| dc.contributor.author | McKimmie, T. | |
| dc.contributor.author | Dobrenz, A. K. | |
| dc.contributor.editor | Ottman, Michael | en_US |
| dc.contributor.editor | Kingdon, Lorraine | en_US |
| dc.date.accessioned | 2012-01-09T18:39:48Z | |
| dc.date.available | 2012-01-09T18:39:48Z | |
| dc.date.issued | 1989-09 | |
| dc.identifier.uri | http://hdl.handle.net/10150/201029 | |
| dc.description.abstract | Genetic variability must exist for a selection program to be successful. Alfalfa seedlings were selected for salt tolerance after six weeks growth at 7500 ppm NaCl. The selection criteria considered plant height and survival. Variability for each factor within a population of alfalfa was shown. Both criteria were important and facilitated selection from those parents which contributed most to the salt tolerance of the population. | |
| dc.language.iso | en_US | en_US |
| dc.publisher | College of Agriculture, University of Arizona (Tucson, AZ) | en_US |
| dc.relation.ispartofseries | 370079 | en_US |
| dc.relation.ispartofseries | Series P-79 | en_US |
| dc.subject | Agriculture -- Arizona | en_US |
| dc.subject | Grain -- Arizona | en_US |
| dc.subject | Forage plants -- Arizona | en_US |
| dc.subject | Alfalfa -- Arizona | en_US |
| dc.subject | Alfalfa -- Breeding | en_US |
| dc.title | Variability in Salt Tolerance within a Population of Alflafa | en_US |
| dc.type | text | en_US |
| dc.type | Article | en_US |
| dc.identifier.journal | Forage and Grain: A College of Agriculture Report | en_US |
| refterms.dateFOA | 2018-06-23T19:46:19Z | |
| html.description.abstract | Genetic variability must exist for a selection program to be successful. Alfalfa seedlings were selected for salt tolerance after six weeks growth at 7500 ppm NaCl. The selection criteria considered plant height and survival. Variability for each factor within a population of alfalfa was shown. Both criteria were important and facilitated selection from those parents which contributed most to the salt tolerance of the population. |
