“…Plants grown in salinity-affected areas accumulate higher levels of toxic ions responsible for different physiological abnormalities, including ionic imbalance, impaired gas exchange performance, loss of water homeostasis, alterations in the levels of metabolites, and reactive oxygen species (ROS)-mediated oxidative damage to the cellular compartments [ 10 , 11 ]. To counteract the detrimental effects of salt stress, plants adopt some fundamental mechanisms, including (i) toxic ion (Na + and Cl − ) exclusions or their compartmentation into vacuoles or old tissues; (ii) compatible solute accumulations; (iii) synthesis of numerous stress adaptation-related endogenous metabolites; and (iv) synthesis and activation of antioxidant enzymes [e.g., catalase, (CAT), superoxide dismutase (SOD), ascorbate peroxidase (APX), glutathione peroxidase (GPX), peroxidase (POD), and glutathione S -transferase (GST)], and non-enzymatic antioxidants [e.g., carotenoids, phenolic compounds, flavonoids, ascorbate (AsA), and glutathione (GSH)] [ 10 , 12 , 13 , 14 ]. Unfortunately, the traditional crops cannot deploy salt tolerance potential to survive in salinity-affected soils, and a wide range of genetic diversity for salt tolerance in conventional crops, even local landraces, remains elusive.…”