期刊
PLANT PHYSIOLOGY AND BIOCHEMISTRY
卷 166, 期 -, 页码 314-327出版社
ELSEVIER FRANCE-EDITIONS SCIENTIFIQUES MEDICALES ELSEVIER
DOI: 10.1016/j.plaphy.2021.05.041
关键词
Salt-tolerant wheat; Classic breeding; Physiological genetics; Salt-stress response genes
资金
- Republic of Turkey, Ministry of Agriculture and Forestry, General Directorate of Agricultural Research and Policies [TAGEM 15/AR-GE/56]
- IRUEC project - EIG CONCERT-Japan 3rd Joint Call on Food Crops and Biomass Production Technologies under the Strategic International Research Cooperative Program of the Japan Science and Technology Agency (JST)
- Ministry of Education, Culture, Science and Technology (Japan)
The study developed two new salt-tolerant bread wheats, 'Maycan' and 'Yildiz', which showed higher salt tolerance at the seedling stage compared to their parents. They also exhibited different tolerance mechanisms to other tested cultivars, providing an opportunity for their exploitation in modern bread wheat production.
The loss of cropland soils, climate change, and population growth are directly affecting the food supply. Given the higher incidence of salinity and extreme events, the cereal performance and yield are substantially hampered. Wheat is forecast to decline over the coming years due to the salinization widespread as one of the oldest and most environmental severe constraints facing global cereal production. To increase salinity tolerance of wheat, in this study, we developed two new salt-tolerant bread wheats, named 'Maycan' and 'Yildiz'. The salinity tolerance of these lines, their parents, and a salt-sensitive cultivar has been tested from measurements of physiological, biochemical, and genes associated with osmotic adjustment/plant tolerance in cultures containing 0 and 150 mM NaCl at the seedling stage. Differential growth reductions to increased salinity were observed in the salt-sensitive cultivar, with those newly developed exhibiting significantly greater root length, growth of shoot and water content as salinity tolerances overall than their parents. 'Maycan' and 'Yildiz' had higher osmoregulator proline content and antioxidants enzyme activities under salinity than the other bread wheat tested. Notably, an important upregulation in the expression of genes related to cellular ion balance, osmolytes accumulation, and abscisic acid was observed in both new wheat germplasms, which may improve salt tolerance. These finding revealed that 'Maycan' and 'Yildiz' exhibit high-salt tolerance at the seedling stage and differing in their tolerance mechanisms to the other tested cultivars, thereby providing an opportunity for their exploitation as modern bread wheats.
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