Wheat is a major food for many people globally. It’s essential and widely grown worldwide. The effects of salinity were evaluated of 40 bread wheat genotypes at the seedling stage using heritability and genotypic association analysis. In this experiment, the pots were used to grow the seeds and were subjected to four different concentrations of salt (one control and three salt environments). Hence, the experiment was conducted using a complete randomized design CRD with four replications to determine the salinity-tolerant genotypes. The studied seedling traits namely were, germination percentage (GP), root length (RL), shoot length (SL), shoot fresh weight (SFW), root fresh weight (RFW), shoot dry weight (SDW), root dry weight (RDW), seedling length (SDL), vigor index (VI), relative water content (RWC), chlorophyll content (CC), turgid weight (TW), seedling fresh weight (SdFW), seedling dry weight (SdDW), and stomatal conductance (SC). Analysis of variance results showed that significance variability presence among genotypes and treatments (differnet salinity stressed). The genotypes G5, G27, and G37 performed well against the salinity stress and were considered salinity tolerant while the genotypes G12, G22, and G32 performed worst against stress and were considered salinity susceptible cultivars. The relative water content had a highly significant association in all salinity stressed conditions with all studied attributes while stomatal conductance had a non-significant association. The increase in the salt concentration delayed or stopped the seeds from germinating and in the case of other traits they were significantly affected by the saline environment. Our study suggests that, in future breeding programs, we may derive significant benefits from genotypes that have consistently performed well under salt stress conditions. These genotypes can be used to develop high-yielding, salt-tolerant wheat cultivars, thereby contributing to sustainable food production and global food security.

小麦是全球许多人的主要食物。它是必不可少的并且在世界范围内广泛种植。利用遗传力和基因型关联分析评估了盐度对 40 个面包小麦基因型在苗期的影响。在这个实验中，盆被用来种植种子，并受到四种不同浓度的盐的影响（一种对照和三种盐环境）。因此，该实验使用完全随机设计的 CRD 进行四次重复以确定耐盐基因型。研究的幼苗性状包括：发芽率（GP）、根长（RL）、芽长（SL）、芽鲜重（SFW）、根鲜重（RFW）、芽干重（SDW）、根干重（ RDW）、苗长（SDL）、活力指数（VI）、相对含水量（RWC）、叶绿素含量（CC）、膨压（TW）、苗鲜重（SdFW）、苗干重（SdDW）、气孔电导（SC）。方差分析结果表明，基因型和处理之间存在显着变异（不同盐度胁迫）。基因型 G5、G27 和 G37 对抗盐胁迫表现良好，被认为是耐盐品种，而基因型 G12、G22 和 G32 对抗盐胁迫表现最差，被认为是盐分敏感品种。在所有盐度胁迫条件下，相对含水量与所有研究的属性都具有高度显着的关联，而气孔导度则具有不显着的关联。盐浓度的增加延迟或阻止了种子的发芽，而就其他性状而言，它们受到盐分环境的显着影响。我们的研究表明，在未来的育种计划中，我们可能会从在盐胁迫条件下始终表现良好的基因型中获得显着的益处。这些基因型可用于开发高产、耐盐小麦品种，从而为可持续粮食生产和全球粮食安全做出贡献。