Insights into Physiological, Biochemical and Molecular Responses in Wheat under Salt Stress

Globally, wheat is a major staple food crop that provides 20% of food calories for 30% of the human population. Wheat growth and production are significantly affected by salt stress at various stages and adversely affect germination, vegetative growth, stomatal conductance, photosynthesis, reproductive behavior, protein synthesis, enzymatic activity and finally hampered grain yield. Maintenance of low Na+/K+ ratio, antioxidants and hormonal regulation, and accumulation of compatible osmolytes such as glycine betaine, proline and trehalose help the wheat genotypes to mitigate the negative effects of salt stress. Recent studies have reported various mechanisms at the physiological, biochemical and molecular levels to adapt the salinity stress in various ecologies. Salt tolerant genotypes can be developed by conventional breeding approaches and through biotechnological approaches. This chapter reviews the updates on mechanisms and recent approaches to structure the salt-tolerant and high-yielding genotypes.