A root's ability to retain K+ correlates with salt tolerance in wheat.

J Exp Bot · 2008 · PMC2486465 · PMID 18495637

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an interesting trendno p-value reported

However, an interesting trend emerged: while the two salt-sensitive varieties, Tamaroi (durum) and Baart 46 (bread) had their leaf sap K + content reduced by 13–16% as a result of salinity treatment, the two tolerant varieties, Wollaroi (durum) and Kharchia 65 (bread), increased their leaf K + content by 5–7% ( Fig. 5A ).

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