Salinity tolerance of some fruit plants using tissue culture technique

Salinity represents one of the most important factors that limit plant growth and production around the world. Salinity causes osmotic stress and ionic toxicity. Many plants have developed biochemical and molecular mechanisms to cope with salt stress. This book aimed to study the physiological responses of banana and grapevines to salt stress and investigate the effect of potassium humate and putrescine dihydrochloride in reducing salt stress damage and increasing salinity tolerance.