Development of new high-salt tolerant bread wheat (Triticum aestivum L.) genotypes and insight into the tolerance mechanisms.

The loss of cropland soils, climate change, and population growth are directly affecting the food supply. Given the higher incidence of salinity and extreme events, the cereal performance and yield are substantially hampered. 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. To increase salinity tolerance of wheat, in this study, we developed two new salt-tolerant bread wheats, named 'Maycan' and 'Yıldız'. 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. 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. 'Maycan' and 'Yıldız' had higher osmoregulator proline content and antioxidants enzyme activities under salinity than the other bread wheat tested. 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. 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.