Farooq Muhammad, Gogoi Nirmali, Hussain Mubshar, Barthakur Sharmistha, Paul Sreyashi, Bharadwaj Nandita, Migdadi Hussein M, Alghamdi Salem S, Siddique Kadambot H M
Department of Agronomy, University of Agriculture, Faisalabad 38040, Pakistan; The UWA Institute of Agriculture and School of Agriculture & Environment, The University of Western Australia, Perth, WA 6001, Australia; College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia.
Department of Environmental Science, Tezpur University, Tezpur 784028, Assam, India.
Plant Physiol Biochem. 2017 Sep;118:199-217. doi: 10.1016/j.plaphy.2017.06.020. Epub 2017 Jun 16.
Salt stress is an ever-present threat to crop yields, especially in countries with irrigated agriculture. Efforts to improve salt tolerance in crop plants are vital for sustainable crop production on marginal lands to ensure future food supplies. Grain legumes are a fascinating group of plants due to their high grain protein contents and ability to fix biological nitrogen. However, the accumulation of excessive salts in soil and the use of saline groundwater are threatening legume production worldwide. Salt stress disturbs photosynthesis and hormonal regulation and causes nutritional imbalance, specific ion toxicity and osmotic effects in legumes to reduce grain yield and quality. Understanding the responses of grain legumes to salt stress and the associated tolerance mechanisms, as well as assessing management options, may help in the development of strategies to improve the performance of grain legumes under salt stress. In this manuscript, we discuss the effects, tolerance mechanisms and management of salt stress in grain legumes. The principal inferences of the review are: (i) salt stress reduces seed germination (by up to more than 50%) either by inhibiting water uptake and/or the toxic effect of ions in the embryo, (ii) salt stress reduces growth (by more than 70%), mineral uptake, and yield (by 12-100%) due to ion toxicity and reduced photosynthesis, (iii) apoplastic acidification is a good indicator of salt stress tolerance, (iv) tolerance to salt stress in grain legumes may develop through excretion and/or compartmentalization of toxic ions, increased antioxidant capacity, accumulation of compatible osmolytes, and/or hormonal regulation, (v) seed priming and nutrient management may improve salt tolerance in grain legumes, (vi) plant growth promoting rhizobacteria and arbuscular mycorrhizal fungi may help to improve salt tolerance due to better plant nutrient availability, and (vii) the integration of screening, innovative breeding, and the development of transgenics and crop management strategies may enhance salt tolerance and yield in grain legumes on salt-affected soils.
盐胁迫对作物产量始终构成威胁，在实行灌溉农业的国家尤其如此。提高作物耐盐性对于在边际土地上实现可持续作物生产以确保未来粮食供应至关重要。食用豆类是一类引人关注的植物，因其籽粒蛋白质含量高且具有生物固氮能力。然而，土壤中过量盐分的积累以及含盐地下水的使用正威胁着全球的豆类生产。盐胁迫会干扰光合作用和激素调节，并导致营养失衡、特定离子毒性和渗透效应，从而降低豆类的籽粒产量和品质。了解食用豆类对盐胁迫的反应及其相关耐受机制，同时评估管理措施，可能有助于制定提高食用豆类在盐胁迫下表现的策略。在本论文中，我们讨论了盐胁迫对食用豆类的影响、耐受机制及管理措施。该综述的主要结论如下：（i）盐胁迫通过抑制水分吸收和/或胚胎中离子的毒性作用，使种子发芽率降低（高达50%以上）；（ii）由于离子毒性和光合作用减弱，盐胁迫使生长量减少（超过70%）、矿物质吸收减少以及产量降低（12%-100%）；（iii）质外体酸化是盐胁迫耐受性的良好指标；（iv）食用豆类对盐胁迫的耐受性可通过有毒离子的排泄和/或区室化、抗氧化能力增强、相容性渗透剂的积累和/或激素调节来形成；（v）种子引发和养分管理可提高食用豆类的耐盐性；（vi）植物促生根际细菌和丛枝菌根真菌因能更好地提供植物养分，可能有助于提高耐盐性；（vii）筛选、创新育种、转基因技术开发和作物管理策略的整合，可提高受盐影响土壤上食用豆类的耐盐性和产量。
