Ionic relations and osmotic adjustment in durum and bread wheat under saline conditions

被引:117
作者
Cuin, Tracey Ann [1 ]
Tian, Yu [2 ]
Betts, Stewart A. [1 ]
Chalmandrier, Remi [1 ]
Shabala, Sergey [1 ]
机构
[1] Univ Tasmania, Sch Agr Sci, Hobart, Tas 7001, Australia
[2] NE Normal Univ, Dept Life Sci, Inst Grassland Sci, Changchun 130024, Jilin Province, Peoples R China
关键词
salinity tolerance; screening; shoot sap ion content; Triticum aestivum; Triticum turgidum ssp durum; INDUCED POTASSIUM EFFLUX; NA+/H+ ANTIPORTER GENE; SALT TOLERANCE; BARLEY LEAVES; D-GENOME; K+ FLUX; STRESS; ROOT; GENOTYPES; NACL;
D O I
10.1071/FP09051
中图分类号
Q94 [植物学];
学科分类号
071001 ;
摘要
Wheat breeding for salinity tolerance has traditionally focussed on Na+ exclusion from the shoot, but its association with salinity tolerance remains tenuous. Accordingly, the physiological significance of shoot Na+ exclusion and maintenance of an optimal K+:Na+ ratio was re-evaluated by studying NaCl-induced responses in 50 genotypes of bread wheat (Triticum aestivum L.) and durum wheat (Triticum turgidum L. ssp. durum) treated with 150 mM NaCl. Overall, Na+ exclusion from the shoot correlated with salinity tolerance in both species and this exclusion was more efficient in bread compared with durum wheat. Interestingly, shoot sap K+ increased significantly in nearly all durum and bread wheat genotypes. Conversely, the total shoot K+ content declined. We argue that this increase in shoot sap K+ is needed to provide efficient osmotic adjustment under saline conditions. Durum wheat was able to completely adjust shoot sap osmolality using K+, Na+ and Cl-; it had intrinsically higher levels of these solutes. In bread wheat, organic osmolytes must contribute similar to 13% of the total shoot osmolality. In contrast to barley (Hordeum vulgare L.), NaCl-induced K+ efflux from seedling roots did not predict salinity tolerance in wheat, implying that shoot, not root K+ retention is important in this species.
引用
收藏
页码:1110 / 1119
页数:10
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