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Salt sensitivity in chickpea

journal contribution
posted on 2023-06-08, 11:31 authored by Tim Flowers, P M Gaur, C L L Gowda, L Krishnamurthy, S Samineni, K H M Siddique, N C Turner, V Vadez, R K Varshney, T D Colmer
The growth of chickpea (Cicer arietinum L.) is very sensitive to salinity, with the most susceptible genotypes dying in just 25 mm NaCl and resistant genotypes unlikely to survive 100 mm NaCl in hydroponics; germination is more tolerant with some genotypes tolerating 320 mm NaCl. When growing in a saline medium, Cl-, which is secreted from glandular hairs on leaves, stems and pods, is present in higher concentrations in shoots than Na+. Salinity reduces the amount of water extractable from soil by a chickpea crop and induces osmotic adjustment, which is greater in nodules than in leaves or roots. Chickpea rhizobia show a higher 'free-living' salt resistance than chickpea plants, and salinity can cause large reductions in nodulation, nodule size and N(2)-fixation capacity. Recent screenings of diverse germplasm suggest significant variation of seed yield under saline conditions. Both dominance and additive gene effects have been identified in the effects of salinity on chickpea and there appears to be sufficient genetic variation to enable improvement in yield under saline conditions via breeding. Selections are required across the entire life cycle with a range of rhizobial strains under salt-affected, preferably field, conditions.

History

Publication status

  • Published

Journal

Plant, Cell & Environment

ISSN

0140-7791

Publisher

Blackwell Publishing

Issue

4

Volume

33

Page range

490-509

Department affiliated with

  • Biology and Environmental Science Publications

Full text available

  • No

Peer reviewed?

  • Yes

Legacy Posted Date

2012-05-14

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