Sydney, July 08: Scientists have developed salt-tolerant plants using a new type of genetic modification (GM). The results could impact food production and security, since salinity affects agriculture worldwide.
The work has been the outcome of research by the Australian Centre for Plant Functional Genomics and the University of Adelaide and Cambridge University.
“Salinity affects the growth of plants worldwide, particularly in irrigated land where one third of the world’s food is produced. And it is a problem that is only going to get worse” said team leader Mark Tester, professor at the University of Adelaide.
“Helping plants to withstand this salty onslaught will have a significant impact on world food production,” he added.
Tester says his team used the technique to keep salt out of the leaves of a model plant species. The researchers modified genes specifically around the plant’s water conducting pipes (xylem) so that salt is removed from the transpiration stream before it gets to the shoot.
“This reduces the amount of toxic salt building up in the shoot and so increases the plant’s tolerance to salinity,” Tester said.
“In doing this, we’ve enhanced a process used naturally by plants to minimize the movement of salt to the shoot. We’ve used genetic modification to amplify the process, helping plants to do what they already do – but to do it much better” he added.
The team is now in the process of transferring this technology to crops such as rice, wheat and barley, said an Adelaide release.
These findings were published in the journal The Plant Cell.
— IANS