Investigation of the Genetic Basis of Wheat Resistance to Salt Stress

This article explores the genetic factors and mechanisms underlying wheat's resistance to salt stress. One of the key strategic food crops that significantly contributes to the security of the world's food supply is wheat. Abiotic stressors, including salt, elevated temperatures, and drought, create an adverse environment that reduces wheat yield and production capacity. In any stage of plant development, salt stress may result in irreversible losses of yield potential in a variety of agricultural crops, such as wheat, barley, and rice. Salinity stress induces osmotic and ionic stresses, which lead to the transfer of considerable amounts of Na⁺ ions into plant cells and an increase in Na⁺ concentration in the cytoplasm and vacuoles. This process can eventually lead to cell death and disrupt metabolic processes. Soil salinity significantly limits wheat production by reducing plant water absorption and inducing nutritional deficits due to ion toxicity, leading to diminished plant growth and yield. Considering the essential role of wheat in global food security, investigating salt tolerance in wheat and creating salt-tolerant breeds is crucial for maximising the use of saline-alkaline soils and guaranteeing sustained food production.