E
Eduardo Blumwald
Researcher at University of California, Davis
Publications - 239
Citations - 28704
Eduardo Blumwald is an academic researcher from University of California, Davis. The author has contributed to research in topics: Gene & Drought tolerance. The author has an hindex of 75, co-authored 221 publications receiving 25041 citations. Previous affiliations of Eduardo Blumwald include University of California, Berkeley & McGill University.
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Journal ArticleDOI
Salt Tolerance Conferred by Overexpression of a Vacuolar Na+/H+ Antiport in Arabidopsis
TL;DR: Overexpression of a vacuolar Na+/H+ antiport fromArabidopsis thaliana in Arabidopsis plants promotes sustained growth and development in soil watered with up to 200 millimolar sodium chloride, demonstrating the feasibility of engineering salt tolerance in plants.
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Reactive oxygen species, abiotic stress and stress combination.
TL;DR: ROS is beneficial to plants during abiotic stress enabling them to adjust their metabolism and mount a proper acclimation response, as long as cells maintain high enough energy reserves to detoxify ROS.
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Abiotic and biotic stress combinations
TL;DR: This review will provide an update on recent studies focusing on the response of plants to a combination of different stresses, and address how different stress responses are integrated and how they impact plant growth and physiological traits.
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Hormone balance and abiotic stress tolerance in crop plants
Zvi Peleg,Eduardo Blumwald +1 more
TL;DR: The characterization of the molecular mechanisms regulating hormone synthesis, signaling, and action are facilitating the modification of hormone biosynthetic pathways for the generation of transgenic crop plants with enhanced abiotic stress tolerance.
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Transgenic salt-tolerant tomato plants accumulate salt in foliage but not in fruit
TL;DR: The results demonstrate that with a combination of breeding and transgenic plants it could be possible to produce salt-tolerant crops with far fewer target traits than had been anticipated and the utility of such a modification in preserving the quality of the fruit.