野生苦荞为何更耐盐？我国科学家揭示奥秘

Core Insights - The research team from the Crop Science Research Institute of the Chinese Academy of Agricultural Sciences has revealed the genetic mechanism behind the salt tolerance differences between wild and cultivated buckwheat, attributed to variations in the promoter of the magnesium ion transporter gene FtMGT2 [1][3] Group 1: Research Findings - The study evaluated salt tolerance in 220 core resources of buckwheat, finding that the FtMGT2 protein not only transports magnesium ions but also promotes sodium ion excretion, enhancing salt tolerance [3] - Key element variations in the promoter of the FtMGT2 gene were identified as the main reason for the increased salt tolerance in wild buckwheat compared to cultivated varieties [3] - The findings have been published in the journal "Advanced Science," providing a theoretical basis for improving cultivated buckwheat using superior haplotypes from wild buckwheat [3]