Genetic variation in tolerance to the osmotic stress componentof salinity stress in durum wheat
Richard A. James A D , Susanne von Caemmerer B , A. G. (Tony) Condon A , Alexander B. Zwart C and Rana Munns AA CSIRO Plant Industry, GPO Box 1600, Canberra, ACT 2601, Australia.
B Research School of Biological Sciences, Australian National University, Canberra, ACT 0200, Australia.
C CSIRO Mathematical and Information Sciences, GPO Box 664, Canberra, ACT 2601, Australia.
D Corresponding author. Email: richard.james@csiro.au
Functional Plant Biology 35(2) 111-123 https://doi.org/10.1071/FP07234
Submitted: 4 October 2007 Accepted: 6 February 2008 Published: 19 March 2008
Abstract
Salinity affects plant growth by the osmotic stress of the salt around the roots as well as by toxicity caused by excessive accumulation of salt in leaves. The aim of this study was to determine whether there is significant genetic variation in tolerance to osmotic stress that can be useful in improving the salinity tolerance of crop plants. Durum wheat is a salt-sensitive crop whose yield is reduced by moderately saline soils. Genetic variation in tolerance to osmotic stress in durum wheat was examined in 50 international durum varieties and landraces by measuring the response of stomatal conductance to salt stress before salts built up in the leaf. Stomatal conductance is a sensitive indicator of the osmotic stress because it is reduced immediately with the onset of salinity, and is the initial and most profound cause of a decline in CO2 assimilation rate. Genetic differences of 2–3-fold were found in the magnitude of the response of stomatal conductance to salt-induced osmotic stress. Higher stomatal conductance in salt related to higher CO2 assimilation rate. There was a positive relationship between stomatal conductance and relative growth rate in salt. This study shows the potential for new genetic gains in salt tolerance in durum wheat.
Additional keywords: growth, osmotic tolerance, photosynthesis, stomatal conductance, Triticum turgidum.
Acknowledgements
We thank Dr Ray Hare (NSW Department of Primary Industries) for sparking our interest in durum wheat and for encouragement to look for ways to increase its salt tolerance, the Australian Winter Cereals Collection for providing seed of durum cultivars, and the Grains Research and Development Corporation for support.
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