Genetics and agronomy of transient salinity in Triticum durum and T. aestivum.

Abstract

Transient salinity in soils is characterised by high concentrations of salts in the subsoil. Durum wheat (Triticum turgidum L. Var. durum) is less tolerant of transient salinity than locally developed bread wheat (Triticum aestivum) varieties, and this results in reliable durum production being restricted to relatively unaffected soils. Field trials were conducted to assess the relative impact of transient salinity, boron toxicity and bicarbonate on crop production and highlighted the importance of combining tolerance to all three subsoil constraints into varieties intended for widespread adoption; and if the area of durum production is to be expanded. The Na exclusion locus from the landrace Na49 was found to improve the adaptation of durum to sites affected by transient salinity and is now being intogressed into a wide range of breeding material.