Influence of salinity exposure on wheat root metabolism and the concept of tissue tolerance and susceptibility

Salinity is a major abiotic stress constraint for crops throughout the world. Wheat is a moderately salt tolerant crop but it's production is significantly impacted by salinity. Wheat roots are the first plant organ to perceive salt and respond by an overall reduction in axile root length. This thesis shows how salt-induced changes in physiological functions are underpinned by alterations in metabolic machinery and cause higher root tip sensitivity and restrict root growth of bread wheat. This research also highlights molecular traits involved in better adaptation of roots to salt and biomarkers of salt stress response for future breeding programs.