Maize is grown under a wide spectrum of soil and climatic conditions. Maize is moderately sensitive to salt stress; therefore, soil salinity is a serious threat to its production worldwide. Understanding maize response to salt stress and resistance mechanisms and overviewing management options may help to devise strategies for improved maize performance in saline environments. Here, we reviewed the effects, resistance mechanisms, and management of salt stress in maize. Our main conclusions are as follows: (1) germination and stand establishment are more sensitive to salt stress than later developmental stages. (2) High rhizosphere sodium and chloride decrease plant uptake of nitrogen, potassium, calcium, magnesium, and iron. (3) Reduced grain weight and number are responsible for low grain yield in maize under salt stress. Sink limitations and reduced acid invertase activity in developing grains is responsible for poor kernel setting under salt stress. (4) Exclusion of excessive sodium or its compartmentation into vacuoles is an important adaptive strategy for maize under salt stress. (5) Apoplastic acidification, required for cell wall extensibility, is an important indicator of salt resistance, but not essential for better maize growth under salt stress. (6) Upregulation of antioxidant defense genes and β-expansin proteins is important for salt resistance in maize. (7) Arbuscular mycorrhizal fungi improve salt resistance in maize due to better plant nutrient availability. (8) Seed priming is an effective approach for improving maize germination under salt stress. (9) Integration of screening, breeding and ion homeostasis mechanisms into a functional paradigm for the whole plant may help to enhance salt resistance in maize.

Soil salinity is an ever-increasing constraint to crop productivity worldwide especially in countries with irrigated agriculture. In contrast to all the soil reclamation strategies to decrease salt concentrations in root zone, the use of sodium (Na⁺) in plant nutrition may be an interesting tactic. The roles of potassium (K⁺) and Na⁺ in plant nutrition suggest that K⁺ is the only monovalent cation which is essential for most higher plants and is involved in three important functions, i.e., enzyme activation, charge balance and osmoregulation. Plants need a small amount but high concentration of K⁺ for specific functions in the cytoplasm and a major portion (∼90%) of it is localized in vacuoles, where it acts as an osmoticum. Maintenance of osmotic potential in vacuoles, a nonspecific function of K⁺, can be achieved by other cations such as Na⁺. For decades an ample amount of work has been done on the substitution of K⁺ by Na⁺ in plant nutrition. In this regard, Na⁺ has the potential to replace K⁺ for some of its functions. In some plants, supplementation of Na⁺ in reduced amounts can eliminate K⁺ deficiency symptoms under limited K⁺ supply. Thus, the question of K⁺ substitution by Na⁺ in plant physiology is not only of academic interest but has considerable practical implications in relation to fertilizer management and plant growth in salt-affected environments. In this review, we discuss the possibilities of K⁺ substitution by Na⁺ under specific soil and environmental conditions.

Micronutrient malnutrition is a global health challenge affecting almost half of the global population, causing poor physical and mental development of children and a wide range of illnesses. It is most prevalent in young girls, women, and pre-school children who are suffering particularly from the low consumption of vitamins and micronutrients. Given this global challenge, biofortification has proven to be a promising and economical approach to increase the concentration of essential micronutrients in edible portions of staple crops. Produce quality and micronutrient content can be further enhanced with the use of micronutrient fertilizers. Especially developing countries with a high percentage of malnourished populations are attracted to this integrated biofortification, combining modern agronomic interventions and genetic improvement of food crops. Consequently, maize, rice, wheat, beans, pearl millet, sweet potato, and cassava have all been biofortified with increased concentrations of Fe, Zn, or provitamin A in various developing countries. Today, there are several large-scale success stories in Africa and Asia that support the research and development of biofortified crops. In this review, we summarized what has been achieved to date and how edible crops can be further improved by integrating agronomic and genetic strategies to upgrade the nutritional status of children and adults around the world.