“…Typically, we add salt twice daily (morning and evening), in 25 mM or 50 mM NaCl www.intechopen.com increments (Shavrukov et al, 2006(Shavrukov et al, , 2009(Shavrukov et al, , 2010a(Shavrukov et al, , 2010b, in agreement with other salinity research groups (Boyer et al, 2008;Dreccer et al, 2004;Forster et al, 1990Forster et al, , 1994Gorham, 1990;Munns & James, 2003;Rawson et al, 1988aRawson et al, , 1988bShah et al, 1987;Watson et al, 2001). We have found that suitable salt stress levels are typically 100-150 mM NaCl for bread wheat (Dreccer et al, 2004;Gorham et al, 1987;Munns & James, 2003;Shah et al, 1987), 150-200 mM NaCl for barley (Forster et al, 1990(Forster et al, , 1994Gorham et al, 1990;Rawson et al, 1988aRawson et al, , 1988bShavrukov et al, 2010a), and 250-300 mM NaCl for tolerant cereals such as wild emmer wheat, Triticum dicoccoides (Shavrukov et al, 2010b), and for saltbush, Atriplex ssp. and other halophytes (Flowers et al, 1977).…”