ArticleInternational journal of molecular sciences2026
Multi-Omics Reveals Salt Stress Effects on Quality Formation of Strong-Gluten Wheat.
Article in International journal of molecular sciences, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Salt stress is a critical abiotic constraint affecting wheat yield and quality. In this study, we employed pot experiments under controlled salinity (2.8‱ NaCl) and multi-omics approaches to elucidate the regulatory mechanisms underlying grain quality formation in a strong-gluten wheat variety, Jinan 17. Key findings revealed that salt stress caused a significant 41.27% reduction in 1000-kernel weight, while protein content increased by 13.82%. However, bread volume and bread score were reduced by 16.85% and 13.08%, respectively. Multi-omics integration uncovered that salt stress repressed the expression of starch synthesis-related genes (e.g.,
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