Yeo, Brandon Pei Hui
Rice is a staple food in a wide range of population. However, it is challenging to maintain rice as an affordable food source as it required a large amount of fresh water to cultivate. Meanwhile, Sarawak comprises many local rice varieties that could be cultivated with less input of fresh water, and thus, more tolerance to salt stress. In this study, the physiological, biochemical and gene expressions responses of these rice species upon salt stress exposure were investigated. Relative to commercial rice variety, a local variety named ‘Biris’ is more salt tolerance while ‘Bajong’ is more salt responsive.
Hwang Siaw San
Copyright © 2016 Brandon Pei Hui Yeo.
Thesis submitted in fulfilment of the requirements for the degree of Master of Science, Swinburne University of Technology, 2016.