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Genetic discovery sheds light on sodium tolerance in barley crops

Genetic discovery sheds light on sodium tolerance in barley crops

Barley scientists have identified a gene that influences sodium content
“This paper represents five years’ work. We are delighted that our discovery can provide real benefits in terms of understanding this important trait”
Barley scientists have identified a gene that influences sodium content

International Barley Hub scientists at the James Hutton Institute, working with colleagues in the UK, Australia and China, have identified a natural variation in a gene that influences sodium content in barley crops, a finding which may help advance the development of barley varieties with improved yield and resilience.

Sodium in soil is transported from the root to the shoot of barley plants, and while an excessive level is toxic to most plants, non-toxic concentrations have been shown to improve yields under certain conditions, such as when soil potassium is low.

More information from: 

Bernardo Rodriguez-Salcedo, Media Manager, James Hutton Institute, Tel: +44 (0)1224 395089 (direct line), +44 (0)344 928 5428 (switchboard) or +44 (0)7791 193918 (mobile).

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This article was originally posted by The James Hutton Institute