AbstractImproving salinity tolerance in the most widely cultivated cereal, bread wheat (Triticum aestivum L.), is essential to increase grain yields on saline agricultural lands. A Portuguese landrace, Mocho de Espiga Branca accumulates up to 6 folds greater leaf and sheath sodium (Na+) than two Australian cultivars, Gladius and Scout, under salt stress. Despite high leaf and sheath Na+ concentrations, Mocho de Espiga Branca maintained similar salinity tolerance compared to Gladius and Scout. A naturally occurring single nucleotide substitution was identified in the gene encoding a major Na+ transporter TaHKT1;5-D in Mocho de Espiga Branca, which resulted in a L190P amino acid residue variation. This variant prevents Mocho de Espiga Branca from retrieving Na+ from the root xylem leading to a high shoot Na+ concentration. The identification of the tissue tolerant Mocho de Espiga Branca will accelerate the development of more elite salt tolerant bread wheat cultivars.
Characterizing some Egyptian Bread Wheat Cultivars for Salinity Tolerance
