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JXB Advance Access originally published online on March 1, 2006
Journal of Experimental Botany 2006 57(5):1025-1043; doi:10.1093/jxb/erj100
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© The Author [2006]. Published by Oxford University Press [on behalf of the Society for Experimental Biology]. All rights reserved. For Permissions, please e-mail: journals.permissions@oxfordjournals.org

RESEARCH PAPER

Approaches to increasing the salt tolerance of wheat and other cereals

Rana Munns1,*, Richard A. James1 and André Läuchli2

1CSIRO Plant Industry, GPO Box 1600, Canberra, ACT, Australia
2Department of Land, Air and Water Resources, University of California, One Shields Avenue, Davis, CA 95616-8627, USA

* To whom correspondence should be addressed. E-mail: rana.munns{at}csiro.au

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 the salt tolerance of cereal crops. Physiological mechanisms that underlie traits for salt tolerance could be used to identify new genetic sources of salt tolerance. Important mechanisms of tolerance involve Na+ exclusion from the transpiration stream, sequestration of Na+ and Cl in the vacuoles of root and leaf cells, and other processes that promote fast growth despite the osmotic stress of the salt outside the roots. Screening methods for these traits are discussed in relation to their use in breeding, particularly with respect to wheat. Precise phenotyping is the key to finding and introducing new genes for salt tolerance into crop plants.

Key words: Barley, durum wheat, plant breeding, rice, salinity, sodium


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