Characterization and transformation of TtMYB1 transcription factor from Tritipyrum to improve salt tolerance in wheat

Characterization and transformation of TtMYB1 transcription factor from Tritipyrum to improve salt tolerance in wheat

Abstract Background Common wheat (Triticum aestivum L.) is a worldwide cereal crop, which is an integral part of the diets of many countries. In addition, the MYB gene of wheat plays a role in the response to salt stress. Results “Y1805” is a Tritipyrum variety that is relatively tolerant to salt. W...

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Bibliographic Details
Main Authors: Yuanhang Mu, Luxi Shi, Huan Tian, Huaizhi Tian, Jv Zhang, Fusheng Zhao, Qingqin Zhang, Suqin Zhang, Guangdong Geng
Format: Article
Language:English
Published: BMC 2024-02-01
Series:BMC Genomics
Subjects:
Tritipyrum
TtMYB1
Transformation
Phenotype
Physiology
Salt tolerance
Online Access:https://doi.org/10.1186/s12864-024-10051-5

Internet

https://doi.org/10.1186/s12864-024-10051-5

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