Abstract:
Salinity is a constraint to the sustainable agricultural production. Increasing salinity is found to inhibit growth, height, and total of
leaf area ofrice from vegetative to generative stages. Electrophysiologically, increasing salinity and exposure duration reduce the
PD of the plant leaves. The screening focuses on the response of six varieties of rice (Oryza sativa)
grown in a glasshouse
subjected to five different salinity levels [0mM; 50mM; 100mM; 150mM and 200mM of NaCl]. Death occurred at 200mM of
Na
Cl though all six varieties were tolerant to 100 mM of NaCl during 4 weeks of application, and four varieties of rice were
f
ound to be sensitive to salinity around 150mM of NaCl during 3 weeks of application. In turn, this study will help increase the
s
ecurity of the major food demand consumed by around 90% of Indonesian and protect the livelihood sustainability of around
67%
Indonesian farmers, and help reduce starvation risk of a community due to salinity effects.
