Linking stomatal traits and expression of slow anion channel genes HvSLAH1 and HvSLAC1 with grain yield for increasing salinity tolerance in barley.
Linking stomatal traits and expression of slow anion channel genes HvSLAH1 and HvSLAC1 with grain yield for increasing salinity tolerance in barley.
复制标题
将气孔性状以及慢阴离子通道基因 HvSLAH1 和 HvSLAC1 的表达与谷物产量联系起来,以提高大麦的耐盐性
DOI:
10.3389/fpls.2014.00634
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发表时间:
2014
影响因子:
5.6
通讯作者:
Chen ZH
中科院分区:
文献类型:
--
作者:
Liu X;Mak M;Babla M;Wang F;Chen G;Veljanoski F;Wang G;Shabala S;Zhou M;Chen ZH
Soil salinity is an environmental and agricultural problem in many parts of the world. One of the keys to breeding barley for adaptation to salinity lies in a better understanding of the genetic control of stomatal regulation. We have employed a range of physiological (stomata assay, gas exchange, phylogenetic analysis, QTL analysis), and molecular techniques (RT-PCR and qPCR) to investigate stomatal behavior and genotypic variation in barley cultivars and a genetic population in four experimental trials. A set of relatively efficient and reliable methods were developed for the characterization of stomatal behavior of a large number of varieties and genetic lines. Furthermore, we found a large genetic variation of gas exchange and stomatal traits in barley in response to salinity stress. Salt-tolerant cultivar CM72 showed significantly larger stomatal aperture under 200 mM NaCl treatment than that of salt-sensitive cultivar Gairdner. Stomatal traits such as aperture width/length were found to significantly correlate with grain yield under salt treatment. Phenotypic characterization and QTL analysis of a segregating double haploid population of the CM72/Gairdner resulted in the identification of significant stomatal traits-related QTLs for salt tolerance. Moreover, expression analysis of the slow anion channel genes HvSLAH1 and HvSLAC1 demonstrated that their up-regulation is linked to higher barley grain yield in the field.
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DOI:
10.1073/pnas.1215265109
发表时间:
2012-10-16
影响因子:
11.1
作者:
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DOI:
10.1073/pnas.1414335111
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影响因子:
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影响因子:
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