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Effect of Soil Salinity on Water Potentials and Transpiration in Pepper ( Capsicum frutescens ) 1
Author(s) -
Ehlig C. F.,
Gardner W. R.,
Clark M
Publication year - 1968
Publication title -
agronomy journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.752
H-Index - 131
eISSN - 1435-0645
pISSN - 0002-1962
DOI - 10.2134/agronj1968.00021962006000030002x
Subject(s) - transpiration , water potential , salinity , agronomy , pepper , turgor pressure , soil water , osmotic pressure , soil salinity , saline water , water content , chemistry , horticulture , environmental science , biology , soil science , photosynthesis , ecology , biochemistry , geotechnical engineering , engineering
Total leaf water potential, osmotic potential, turgor potential, and transpiration rate were measured on pepper plants irrigated with saline water having an osmotic potential of −2 bars. Results were compared with similar measurements on nonsaline treatments. Plants were allowed to extract water from the soil until the total water potential reached about −16 bars. The difference between the leaf water potential and the soil water potential was the same for both treatments. The relation between the leaf water content and component water potentials was that predicted from the nonsaline leaves, assuming an osmotic adjustment in the saline leaves of −2 bars. No further adjustment due to concentration of the soil solution was observed. The relative transpiration rate was reduced at a much higher soil water content for the saline than for the nonsaline case.