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What is In Vitro Selection of Salt-Tolerant Wheat about?

Callus cultures tolerant to NaCl were developed from eight wheat genotypes using in vitro selection techniques. The accumulation of inorganic (Na+, Cl– and K+) solutes, water content and relative fresh weight were determined in selected (tolerant and sensitive) calli after a NaCl shock in order to evaluate their implication in salt tolerance of the selected lines. No growth reduction was observed in salt-tolerant calli compared to control while a significant (P<0.05) decrease about 46.54%

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Openaccess Research paper

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EN