This review describes physiological mechanisms and selectable indicators of gene action,
with the aim of promoting new screening methods to identify genetic variation for increasing …

Increased salt tolerance is needed for crops grown in areas at risk of salinisation. This
requires new genetic sources of salt tolerance, and more efficient techniques for identifying …

Salinity in soil affects about 7% of the land's surface and about 5% of cultivated land. Most
importantly, about 20% of irrigated land has suffered from secondary salinisation and 50% of …

Efforts to develop new crop varieties with improved salt tolerance have been intensified over
the past 15–20 years. Despite the existence of genetic variation for salt tolerance within …

The halobacteria are the only organisms that are tolerant of salinity at the molecular level. All
other bacteria, all fungi, all plants, and all animals avoid the need for salt tolerance for most …

Highlights•Three main traits are involved in salt tolerance: ion exclusion, tissue tolerance
and osmotic tolerance.•Numerous genes encoding salt tolerance traits are likely to …

Salinity is a major abiotic stress affecting approximately 7% of the world's total land area
resulting in billion dollar losses in crop production around the globe. Recent progress in …

The progress in plant breeding for salinity stress tolerance is handicapped by the lack of
understanding of the specificity of salt stress signalling and adaptation at the cellular and …

Salinity is an ever‐present threat to crop yields, especially in countries where irrigation is an
essential aid to agriculture. Although the tolerance of saline conditions by plants is variable …

Four bread wheat cultivars were studied at two salinity levels. Tobari 66 had the lowest
uptake of Na+ and Cl−, and the highest K+/Na+ ratio; Pato had the highest uptake of these …