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Plant sciences, sustainable farming systems and food quality
RESEARCH ARTICLE

Genetic variation for improving the salt tolerance of durum wheat

R. Munns, R. A. Hare, R. A. James and G. J. Rebetzke

Australian Journal of Agricultural Research 51(1) 69 - 74
Published: 2000

Abstract

Durum wheat (AB genomes) is more salt-sensitive than bread wheat (ABD genomes), a feature that restricts its expansion into areas with sodic or saline soils. Salt tolerance in bread wheat is linked with a locus on the D genome that results in low Na+ uptake and enhanced K+/Na+ discrimination. In order to introduce salt tolerance into current durum wheats from sources other than the D genome, a search for genetic variation in salt tolerance was made across a wide range of tetraploids representing 5 Triticum turgidum sub-species (durum, carthlicum, turgidum, turanicum, polonicum). Selections were screened for low Na+ uptake and enhanced K+/Na+ discrimination. This was assessed in seedlings grown in 150 mМ NaCl with supplemental Ca2+, by measuring the Na+ and K+ accumulated in the blade of a given leaf over 10 days. Large and repeatable genetic variation was found. Low Na+ accumulation and high K+/Na+ discrimination of similar magnitude to that of bread wheat was found in the sub-species durum. These selections have the potential for improving salt tolerance in durum wheat breeding programs.

Keywords: salinity, sodicity, sodium, Triticum turgidum.

https://doi.org/10.1071/AR99057

© CSIRO 2000

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