|SIGNH, GURSEWAK - Clemson University|
|CUTULLE, MATTHEW - Clemson University|
|WHITE, SARAH - Clemson University|
|WARD, BRIAN - Clemson University|
|VASSALOS, MICHAEL - Clemson University|
|KARTHIKEYAN, RAGHUPATHY - Clemson University|
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 5/9/2022
Publication Date: 5/9/2022
Citation: Signh, G., Cutulle, M., White, S.S., Ward, B., Rohila, J.S., Vassalos, M., Karthikeyan, R. 2022. Exploring salt-tolerant germplasm to increase organic rice production in South Carolina. 2022 Water Research Symposium, Madren Center, Clemson University, Clemson, South Carolina.
Technical Abstract: In recent years, a significant resurgence of rice industry is noticed in South Carolina (SC) primarily for interest in organic rice- both as food and cultural artifacts. Carolina Gold is a premiere rice cultivar historically grown in SC, but it is salt-sensitive and less weed-competitive and need genetic improvements for tolerance to saltwater intrusions from sea tides and weeds infestation in potential organic rice growing areas. Previously, we created a subset of salt [up to an electrical conductivity (EC) = 6.0] tolerant rice germplasm comprising 14 diverse accessions by a hydroponic screening of 162 accessions available in the USDA rice mini-core collection. Recently, we screened 6 top ranked individuals from this subset for salt-tolerance using ocean water in greenhouse screening using pots. M202 and Doble Carolina were selected as superior performing germplasm based on least vegetative injury when grown in 100% ocean water. The results from this study will be presented during the meeting. Crossing efforts are being made to introgress salt tolerance traits from M202 and Doble Carolina to the Carolina Gold rice variety using conventional breeding approach. The outcomes in the form of salt-tolerant breeding lines from this study could be foundational to establish successful organic rice production system in coastal farms that are affected by salt stress.