Salinity and crop yield

Abstract

Thirty crop species provide 90% of our food, most of which display severe yield losses under moderate salinity. Securing and augmenting agricultural yield in times of global warming and population increase is urgent and should, aside from ameliorating saline soils, include attempts to increase crop plant salt tolerance. This short review provides an overview of the processes that limit growth and yield in saline conditions. Yield is reduced if soil salinity surpasses crop‐specific thresholds, with cotton, barley and sugar beet being highly tolerant, while sweet potato, wheat and maize display high sensitivity. Apart from Na+, also Cl−, Mg 2+, SO42‐ or HCO3‐ contribute to salt toxicity. The inhibition of biochemical or physiological processes cause imbalance in metabolism and cell signalling and enhance the production of reactive oxygen species interfering with cell redox and energy state. Plant development and root patterning is disturbed, and this response depends on redox and reactive oxygen species signalling, calcium and plant hormones. The interlink of the physiological understanding of tolerance processes from molecular processes as well as the agronomical techniques for stabilizing growth and yield and their interlinks might help improving our crops for future demand and will provide improvement for cultivating crops in saline environment.