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Cited by 293

The DOI matches its Crossref record; 14 of the 14 references it cites were found in a registry or an index.

Genetic variation for improving the salt tolerance of durum wheat

Munns, R., Hare, R. A., James, R. A., Rebetzke, G. J.·1999·Australian Journal of Agricultural Research
DOI 10.1071/ar99057
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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 m? 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.

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Metadata

Authors
Munns, R., Hare, R. A., James, R. A., & Rebetzke, G. J.
Venue
Australian Journal of Agricultural Research
Publisher
CSIRO Publishing
Published
1999-11-29
Volume
51
Issue
1
Pages
69-74
ISSN
  • 0004-9409 (ISSN-L)
  • 1444-9838
DOI
10.1071/ar99057
OpenAlex
W1505306001
Cited by
293
References
14
FWCI
4.14
Type
journal article
Language
en
Open access
closed

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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.

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