2009.03.03, release number 14.9/56.9) using the software GPS Explorer, version 3.6 (Applied Biosystems) and Compound C MASCOT version 2.1 (Matrix Science) with the following parameter settings: trypsin cleavage, one missed cleavage allowed, carbamidomethylation set as a fixed modification, oxidation of methionines allowed as a variable modification, peptide mass tolerance set at 0.1 Da, fragment tolerance set at ± 0.3 Da, and minimum ion score confidence interval for MS/MS

data set at 95%. Data for morphology, physiology, and agronomic traits were statistically analyzed using a one-way analysis of variance (ANOVA). The volume changes of protein spots were analyzed using Student’s t-test. When seeds were grown in 2% NaCl solution, there were no significant differences in RSIR between T349 and Jimai 19 or between T378 and Jimai 19. The transgenic lines and the control all

had a salt tolerance score of 2, classifying this website these plants as salt-tolerant at the germination stage according to the standard in Table 1. When the transgenic wheat lines were compared with the wild type, the coleoptile lengths and the radicle lengths of T349 and T378 were all significantly longer than those of Jimai 19. The radicle number of the transgenic varieties was also significantly greater than that of Jimai 19 (Fig. 1-A). The radicles of the transgenic wheat seeds were well developed under salt treatment (Fig. 1-B). These results indicate that the salt tolerance of the transgenic lines T349 and T378 was higher than that of the wild type Jimai 19 at the germination stage. Under salt stress, the leaves of the wild type Jimai 19 turned yellow earlier than the leaves of the transgenic wheat lines T349 and T378, and the roots of wild-type plants were shorter than those of the transgenic lines (Fig. 2-A). According

to the salt injury symptoms observed in the seedlings, the salt injury index of Jimai 19 was 72%, and the salt tolerance was scored as 4, whereas the salt injury index values of T349 and MycoClean Mycoplasma Removal Kit T378 were 54% and 58%, respectively, and the salt tolerance levels were both scored as 3. The root length and fresh weight of the transgenic lines were significantly greater than those of the wild type (Fig. 2-B). After growing for 40 days in a 4 °C phytotron under salt stress (watering soil with 0.3% NaCl solution), the vernalization and the tiller formation of the wheat seedlings were complete (Fig. 2-C). After growing for 3 months under salt stress conditions, the number of tillers and the fresh weight per plant for seedlings were significantly different between the transgenic lines and the wild type. The transgenic lines T349 and T378 had more tillers per plant than the wild type Jimai 19, so that the fresh weight of the transgenic plant was much higher than that of Jimai 19 (Fig. 2-C, D). The evaluation of salt tolerance at the seedling stage suggested that the salt tolerance of the transgenic lines T349 and T378 was higher than that of the wild-type Jimai 19 at the seedling stage.