Common wheat (triticum aestivum) selection for tolerance to soil salinity

. In the experiment, laboratory studies were conducted to evaluate the salt resistance of wheat samples. Different saline environments were created in laboratory conditions (0.5, 1.0 and 1.5% concentration of NaCe salt) and the seed germination of soft wheat varieties and samples, the length of seedlings and the number of roots were determined. It was noted that Khumo, Taraqqiyot, Emir, Pervitsa, Rhapsody, Zimnitsa, Drujba varieties are resistant to strong salinity, and samples with a fast and strong root system are more resistant to salinity. Uzbekistan rice farming scientific research institute Karakalpakstan branch Shurtanbai experience economy in the fields was conducted and in this 183 variety 13 samples were selected after studying their salt tolerance. Saline soil conditions Vegetation of samples period 10-12 to the day short being accumulation drastic in number noticed. Salted soil conditions grain shine gluten quantity and quality sharp decreased gone was determined..


Introduction
The decreasing amount of fresh water has led to a need for the utilization of mineralized and sea water in irrigated agriculture. The issue of cultivating salinity-resistant agricultural crop varieties in both naturally and second-time salinity affected lands has also emerged. Therefore, an understanding of plant adaptation mechanisms to salinity, as well as the genetic, physiological-biochemical, and agrobiological characteristics of plants, is necessary to enhance their resistance [1][2][3]. Emphasis should be placed on physiologicalbiochemical research to increase salinity resistance [4]. Such research not only facilitates the development of new agricultural varieties but also provides a comprehensive understanding of the molecular mechanisms involved in "stress-response" processes [5].
The issue of salinity tolerance in plants is a prominent concern in modern plant physiology and science. A significant proportion of irrigated agricultural land, exceeding 60%, is unsuitable for crop cultivation due to primary and secondary salinization. The ability of plants to tolerate salinity stress varies depending on the species and populations, either as a result of selective breeding for salinity resistance or prolonged adaptation to natural environments [6]. Soil salinity, a major factor that poses challenges in crop cultivation in our Republic, especially in grain production, adversely affects the water exchange and growth and developmental processes of plants, leading to physiological disturbances [7]. Approximately 25% of the world's agricultural land is affected by varying levels of salinity, and this is predicted to increase to around 50% by the year 2050 [8][9][10]. The negative effects of soil salinity on plant growth, water exchange, ion homeostasis, photosynthesis, respiration, and yield reduction necessitate the development of salt-tolerant plant varieties. To achieve high wheat yield in saline soil conditions, the effective selection of initial materials and a thorough investigation of their properties are crucial in the selection process.

Materials and Methods
The Institute of Genetics and Experimental Biology of Plants, Academy of Sciences of the Republic of Uzbekistan conducted scientific research to evaluate the salinity resistance of 44 wheat samples in laboratory conditions. The experiment involved creating various saline environments with concentrations of 0.5%, 1.0%, and 1.5% NaCl salt to fertilize the wheat varieties and samples. The seed germination of all wheat samples was observed to depend on the concentration of salt during the experiment. The results showed a sharp decrease in laboratory germination when the concentration of NaCl salt was high. However, some samples, including Bardosh, Khuma, Taraqiyot, Emir, ASR, Elomon, Otan, and Pervitsa, displayed notable resistance to high salt concentrations. The findings of this research provide valuable insights into the potential for developing salt-resistant wheat varieties to mitigate the negative effects of soil salinity on crop yields. At the Institute of Genetics and Experimental Biology of Plants, Academy of Sciences of the Republic of Uzbekistan, an evaluation of salinity resistance in wheat samples was conducted under laboratory conditions. The experiment involved creating various saline environments with different concentrations of NaCl salt (0.5%, 1.0%, and 1.5%) to determine the fertility of the wheat varieties and samples. The results showed that the germination of all wheat samples was dependent on the concentration of salt, with laboratory germination decreasing sharply under high concentrations of NaCl salt. However, some samples (Bardosh, Khuma, Taraqiyot, Emir, ASR, Elomon, Otan, Pervitsa, Rhapsody, Zimnitsa, Drujba) were found to develop and form seedlings even in the presence of 1.5% concentration of NaCl salt. On the other hand, some samples (Fergana, Zamondosh, Sadaf) showed low fertility (10-26.6%) under 1.0% salt conditions. The characteristics of the samples during the development process were specific to the varieties, and the height of the plants varied depending on the amount of salt in the NaCl solution of different concentrations. Under non-saline conditions (control), the length of the grasses had the highest index. However, in saline conditions, the length of the grass decreased significantly. In particular, the salt-tolerant samples showed a significant difference between the length of the grass and the length of the root system in 1.5% NaCl solution.
The study provides valuable insights into the mechanisms of adaptation of wheat plants to salinity and can serve as a basis for the development of new varieties that are resistant to soil salinity.
Currently, there exist several methods to enhance plant tolerance to salt, including selection, cell selection techniques, and genetic engineering. Selecting and involving primary materials in the selection process are crucial for developing a variety with multiple favorable traits. To this end, studying the world collection of soft wheat for salt and hightemperature resistance in the Southern Island region and selecting a donor is crucial. An experiment was conducted by the Uzbekistan Rice Farming Scientific Research Institute Karakalpakstan Branch Shurtanbai to assess the salt resistance of 183 wheat varieties from different ecogeographical regions. The samples were planted in saline and non-saline fields and subjected to various agrotechnical measures. Phenological assessments of the plants were conducted to study the ripening phases, which included milk ripening, wax ripening, glassiness, clarity, and flouriness. Wheat samples were also evaluated based on plant growth and settlement density.
The fully green plants before and after wintering were harvested, and the number of plants per meter was determined. The study of salt resistance was carried out in soil with an average chlorine ion indicator of 0.063-0.079%. Agricultural technician events were conducted in salted and unsalted fields to provide appropriate wheat care in accordance with the accepted agrotechnical measures in the region. The ripening phase of the wheat was studied in three periods. Additionally, the wheat variety samples were evaluated based on useful economic traits such as plant growth, husbandry, and settlement density.

Results and discussion
The salt tolerance of 183 wheat samples was studied under saline soil conditions, and 63 samples were excluded from the experiment due to poor performance. The germination of wheat seeds was observed to be influenced by the level of soil salinity, as presented in Table 2.  In the saline agricultural background, the fertility rate was observed to be lower, ranging from 72.5-79.5%, compared to 84.0-88.2% in the non-saline agrofund. The difference in the number of plants between salted and unsalted agrophones was also observed during winter sprouting and ripening periods. The primary root system of the "Anza", "Cham-1", "Arrebane", "Cook", and "Pavon-76" wheat varieties was found to exhibit fast and intensive growth and well-developed root systems, which was correlated with relatively high growth and development. However, the response of different wheat varieties to saline soil conditions was not the same. The effect of saline soil on spike length and productivity varied between the different varieties, with a difference of 0.3-1.0 cm observed. Moreover, significant changes were observed in the number and weight of grains in the ear. The resistance of wheat varieties to soil salinity was determined, with a decrease in grain weight observed in all studied variety samples in saline soil environments. The weight of 1000 grains was also found to be significantly affected (Table 3). Simultaneously, the decrease in the aforementioned indicator was observed to be influenced by the genotype, indicating significant variation between different wheat varieties, ranging from 0.8 g to 6.2 g. Notably, the number of grains per spike, grain weight, and weight of 1000 grains showed marked differences between wheat samples grown in salted and unsalted soils. Moreover, the salted soil conditions resulted in a sharp increase in the number of empty and incomplete grains, thus reducing the overall quality of the wheat. Furthermore, the gluten content and quality indicators of the samples were determined to be 960-246-44, with the Cham-1 variety belonging to the strong wheat group 5, while the DROIA 991533-46 Bohemia and No. 29 showed good quality gluten. Overall, the results suggest a considerable variability among wheat varieties in their response to salted soil conditions, with some displaying better performance than others.

Conclusions
In a laboratory study, samples of autumn soft wheat varieties were grown in salted soil to investigate their resistance to soil salinity. The results showed that several varieties, including Khumo, Taraqiyot, Emir, Pervitsa, Rhapsody, Zimnitsa, and Drujba, demonstrated relative resistance to strong soil salinity, making them suitable for cultivation in saline soil areas. The study highlighted the importance of selecting varieties with a strong root system for optimal resistance to soil salinity.
Out of the 183 varieties that were selected for the study, only 13 were chosen for further analysis under salted soil conditions. The vegetation period for these samples was short, ranging from 10-12 days, which led to a drastic decrease in grain shine and gluten quantity and quality under salted soil conditions. Therefore, it is essential to consider the impact of soil salinity on the growth and development of wheat varieties, particularly the root system, when selecting suitable varieties for saline soil areas.