FARKLI TUZ KONSANTRASYONLARININ ORIGANUM ONITES L. (İZMİR KEKİĞİ) BİTKİSİNİN ÇİMLENMESİ ÜZERİNE ETKİLERİ

Abstract

Origanum is an important genus belonging to the lamiaceae family and its species are known as thyme. Origanum onites L. (Izmir oregano), which is important in terms of medicine and economy, is the most developed and exported thyme species in our country. In this study, it was aimed to determine the effects of different salt concentrations (0,25,50,75 and 100 mM NaCl) on germination and emergence of Izmir oregano (O. onites) seeds. The study was set up in a randomized plot design with 4 replications. In the study, germination rate, rootlet length, pedicel length, root fresh and dry weight, fresh and dry weight of pedicel were determined. According to the results of the research, different salt concentrations were found to be significant at the level of 1% on all the investigated properties. The increases in salt concentrations in the cultivation of İzmir thyme caused a significant decrease in the parameters studied. The lowest values  were obtained at 75 mm NaCl dose. There was no germination in 100 mM NaCl application. According to the research findings, İzmir thyme can be considered as a low salt tolerant species during the germination phase. The results obtained can be a source for both the cultivation of İzmir thyme and other studies to be carried out on İzmir thyme.