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Salinity is a major cause of the loss of agricul-tural land and reduction in crop productivity[1].The cultivated tomato, Lycopersicon esculentum, isconsidered moderately sensitive to salt-stress. Thelack of tolerant tomato accessions to high salinityconcentrations within cultivated species forcesbreeders to use wild relatives to improve this quan-titative trait. Because genetic factors underlyingquantitative trait expression can be studied individ-ually through the intermediary of linked quali… 相似文献
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