Published Paper Details:

: Chickpea (Cicer arietinum) is an important crop, not only in India but also globally. It is an important source of protein, especially in vegetarian diets. Salinity has been a critical issue in agriculture and crops like chickpeas are highly susceptible to salt stress. Due to salinity, chickpeas experience high yield losses and many physiological disorders. Key findings from studies show that salinity stress significantly reduces seed germination, plant height, chlorophyll content, and overall plant vigor. Advancements in biotechnology, especially the application of genetic engineering and genomic technologies, have played a crucial role in the development of chickpea varieties that can tolerate salt. Incorporating the OsRuvB gene into chickpea using Agrobacterium-mediated transformation has been found to enhance resistance to salt stress. Furthermore, applying melatonin externally and utilizing plant growth-promoting microorganisms such as Bacillus tequilensis have demonstrated potential in alleviating the negative effects of salinity. These biotechnological approaches and agricultural methods show significant promise for improving chickpea yield in salty conditions, thereby contributing to global food security and sustainable farming practices.