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This work consists of testing some germination parameters to investigate the salt tolerance of soft wheat. The seeds are germinated in Petri dishes in the presence of different salt concentrations (0, 50, 75 and 100 mM NaCl). The measurements carried out (the germination rate, the average time of germination and the velocity coefficient of germination) have shown that salt reduces germination, and delays its speed for both varieties of soft wheat. Thus, this can be the result of a combination of the osmotic effect and the specific ionic effects of Cl- and Na+. At this stage, Salama was relatively more tolerant compared to Achtar, in the range of concentrations studied, for the five criteria: germination rate, average germination time, velocity coefficient of germination, final germination percentage and germination index.
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