Cellular Mechanisms of Salinity Tolerance

Abstract

Abstract Salinity is a significant limiting factor to agricultural productivity, impacting about 9 × 10 8 ha of the land surface on the earth, an area about 3 times greater than all of the land that is presently irrigated (17, 18). Reduced productivity occurs as a result of decreased yields on land that is presently cultivated [about one-third of all irrigated land is considered to be affected by salt (18, 45)], as well as due to the restriction of significant agricultural expansion into areas that presently are not cultivated. In the United States, salinity is a major limiting factor to agricultural productivity, and as the quality of irrigation water continues to decline this problem will become more acute (1, 56). About 1.8 million ha of land are salt-affected in California (56), the major agricultural state in the nation. Annual losses to crop production in the salt-affected areas, including the Imperial, Coachella, and San Joaquin valleys, are substantial and are increasing at a significant rate each year (56).