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Salt Tolerance of Two Pea Cultivars¹

Production of pea (Pisum sativum) in southeastern Spain may be limited because the waters used for irrigation are relatively poor in quality. Accordingly, this study was done to determine the salt tolerance of the pea and to compare the effects of water quality on production of pods, seed, and leaf mineral composition. Two pea cultivars were grown to maturity in lysimeters filled with a calcareous soil (Paralithic-mollic-Calciorthid) and irrigated with waters having EC₁, values of 1.8, 4.0, 6.0, and 10.0 dS/m.

The mean EC_e values for the 0 to 25 cm horizon of the lysimeter soils at harvest time were approximately the same as the EC,_iw of the water applied. The yields of green pods plotted as a function of EC_e. manifested a yield-EC_e, function described by the equation y = 100 – B (EC_e — A) where y represents the yield expressed relative to that for the lowest EC_iw treatment, and B and A, the slope, and threshold EC_e. value. The threshold EC_e values for the SP-290 and ‘Durana’ cultivars were respectively 2.5 and 4.5 dS/m; both cultivars exhibited the same slope value per unit decrease of EC_e. at values < the threshold EC_e value. Thus, the SP-290 and Durana cultivars respectively were classified as moderately salt sensitive and moderately salt tolerant. Leaf analysis data showed a salinity treatment effect for Cl and NO₃–N only, whereas cultivar effects were reflected in the Na, Ca, K, P, and total N data.

The yield reduction appeared to be a function of the osmotic potential of the soil water within the rootzone (EC_e although specific effects also may account in some degree.

Key Words: Soil salinity • Electrical conductivity • Water potential • Mineral composition • Yield • Osmotic potential

² Plant and soil scientists.

Received for publication September 29, 1980.

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