Germination of Guar Seed under Salt and Temperature Stress

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Abstract
The influence of four temperatures (25°, 30°, 34°, and 37°C), five osmotic potentials (0, −0.3, −0.7, −1.1, and −1.5 MPa) and three salts (NaCl, KCl, and Na2SO4) on the germination of three guar [Cyamopsis tetragonoloba (L.) Taub] cultivars (Kinman, Lewis, and Santa Cruz) was tested under laboratory conditions. The results show that germination decreased with increasing salt concentrations. A temperature-salinity interaction was observed with the greatest suppression of germination at the high temperatures (34° and 37°) and salt concentrations (−1.1 and −1.5 MPa). The response varied according to the type of salt, with the lowest germination rate for all three cultivars in Na2SO4 at −0.7 to −1.5 MPa osmotic potentials. The three cultivars showed significant differences in their germination response to salt stress; ‘Kinman’ performed better than either of the two other cultivars in low salt concentrations (0 to −0.7 MPa), but, at high concentrations (−1.1 and −1.5 MPa), the differences were not significant.

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