EVALUATION OF PEA GENOTYPES FOR SALT STRESS TOLERANCE

Pea (Pisum sativum L.), a highly nutritious vegetable, is extremely sensitive to salt stress conditions. A pot study evaluated four pea genotypes (Samrina Zard, Climax, Ambassador, and Green Arrow) by exposing them to control, 2.5, 5.0, and 7.0 dS m-1 by applying NaCl, Na2SO4, MgSO4, and CaCl2 salts. The pots under a completely randomized design (CRD) layout had four replications. Immense genetic variations occurred among the pea genotypes under salt stress. Samrina Zard showed better physiological (transpiration and photosynthesis rates, stomatal conductance, water use efficiency, and chlorophyll) and morphological traits (shoot/root length, shoot/root dry weight, number of leaves per plant, and leaf area). Genotype Samrina Zard significantly maintained the highest percentage of shoot length (14.54%), root length (28.28%), shoot dry weight (19.58%), root dry weight (36.36%), number of leaves (27.24%), and leaf area (21.59%) at a higher level of salinity 7 dS m-1 compared with the control and all other treatments. In contrast, the Ambassador genotype was categorically salt-sensitive based on the least percentage increase in shoot length (22.42%), dry weight of shoot (67.57%), dry weight of root (59.59%), number of leaves (47.69%) and leaf area (23.72%). However, salinity reduced the physiological attributes in both genotypes. Regardless of salt treatments, Samrina Zard performed better than Ambassador regarding photosynthesis (48.07%), transpiration rate (18.76%), stomatal conductance (45.42%), water use efficiency (55.88%), and chlorophyll contents (29.44%). According to study findings, Samrina Zard performed best against salinity stress.