![]() ![]() Wheat ( Triticum aestivum L.) is one of the most important and widely grown cereal crops for the human diet and animal feeding (Igrejas and Branlard, 2020). Creating more options for salinity tolerance and improving the adaptive capacity in the agricultural sector will be crucial for improving food security and preventing a global inequality increase in living standards in the future. Salt monitoring is crucial to evaluate the extent of this problem, recognize trends, and develop crop management strategies that will maintain the agricultural productivity of these areas (Corwin, 2020). As a result, the productivity of important staple crops such as cereals needs to be boosted by an estimated 43%. Besides, the FAO forecast a 34% increase in the world population by 2050. The global annual cost of salt-affected land degradation in irrigated areas reaches US$ 27.3 billion, owing to the lost crop production (Qadir et al., 2014). ![]() Approximately 20% of total irrigated land and 2% of drylands are salt-affected soils (Chartres and Noble, 2015 FAO, 2018), and it is estimated that 50% of arable land would be salinized by 2050 (Jamil et al., 2011). Soil salinity is an ever-increasing threat in many regions of the world, especially in arid and semi-arid regions. The integration of global warming, reduced arable land, and the growing human population poses threats to food security (Schmidhuber and Tubiello, 2007). These finding revealed that 'Maycan' and 'Yıldız' exhibit high-salt tolerance at the seedling stage and differing in their tolerance mechanisms to the other tested cultivars, thereby providing an opportunity for their exploitation as modern bread wheats. Notably, an important upregulation in the expression of genes related to cellular ion balance, osmolytes accumulation, and abscisic acid was observed in both new wheat germplasms, which may improve salt tolerance. 'Maycan' and 'Yıldız' had higher osmoregulator proline content and antioxidants enzyme activities under salinity than the other bread wheat tested. ![]() Differential growth reductions to increased salinity were observed in the salt-sensitive cultivar, with those newly developed exhibiting significantly greater root length, growth of shoot and water content as salinity tolerances overall than their parents. The salinity tolerance of these lines, their parents, and a salt-sensitive cultivar has been tested from measurements of physiological, biochemical, and genes associated with osmotic adjustment/plant tolerance in cultures containing 0 and 150 mM NaCl at the seedling stage. To increase salinity tolerance of wheat, in this study, we developed two new salt-tolerant bread wheats, named 'Maycan' and 'Yıldız'. ![]() Wheat is forecast to decline over the coming years due to the salinization widespread as one of the oldest and most environmental severe constraints facing global cereal production. Given the higher incidence of salinity and extreme events, the cereal performance and yield are substantially hampered. The loss of cropland soils, climate change, and population growth are directly affecting the food supply. ![]()
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