Na and/or Cl Toxicities Determine Salt Sensitivity in Soybean ( (L.) ), Mungbean ( (L.) R. Wilczek), Cowpea ( (L.) ), and Common Bean ( L.).

Grain legumes are important crops, but they are salt sensitive. This research dissected the responses of four (sub)tropical grain legumes to ionic components (Na and/or Cl) of salt stress. Soybean, mungbean, cowpea, and common bean were subjected to NaCl, Na salts (without Cl), Cl salts (without Na), and a "high cation" negative control for 57 days.