Salinity Stress in Wheat: Effects, Mechanisms and Management Strategies

Salinity stress is a major threat to global food production and its intensity is continuously increasing because of anthropogenic activities. Wheat is a staple food and a source of carbohydrates and calories for the majority of people across the globe. However, wheat productivity is adversely affected by salt stress, which is associated with a reduction in germination, growth, altered reproductive behavior and enzymatic activity, disrupted photosynthesis, hormonal imbalance, oxidative stress, and yield reductions. Thus, a better understanding of wheat (plant) behavior to salinity stress has essential implications to devise counter and alleviation measures to cope with salt stress. Different approaches including the selection of suitable cultivars, conventional breeding, and molecular techniques can be used for facing salt stress tolerance. However, these techniques are tedious, costly, and labor-intensive. Management practices are still helpful to improve the wheat performance under salinity stress. Use of arbuscular mycorrhizal fungi, plant growth-promoting rhizobacteria, and exogenous application of phytohormones, seed priming, and nutrient management are important tools to improve wheat performance under salinity stress. In this paper, we discussed the effect of salinity stress on the wheat crop, possible mechanisms to deal with salinity stress, and management options to improve wheat performance under salinity conditions.