Chapter 4 - Cellular mechanism of salinity tolerance in wheat

Abstract

Wheat is an important cereal crop. Its growth and productivity are affected by many abiotic stresses, such as salinity which is a major limitation in agriculture. Salt-tolerant wheat (Triticum aestivum) varieties can be used to elucidate mechanisms involved in salinity tolerance. This chapter explains biochemical indicators that appear at the cellular level and physiological mechanisms with the aim to screen advanced methods for use in order to study salt tolerance at the genetic level in wheat. The major physiological mechanism is “sodium exclusion” used as a trait to increase salinity tolerance of many durum wheat varieties genetically. Screening for other traits, like tissue tolerance, can also be employed to evaluate their significance in salt tolerance. As salt tolerance is a complex trait, which is not studied extensively in wheat on genetic basis, these advanced methods lead to the identification of genetic variability for enhancing this trait. Genetic studies will help in developing increased salt-tolerant wheat genotypes in wheat breeding programs.