Abstract
The fruit of the Japanese pear（Pyrus pyrifolia Nakai）has certain unique attractive features, including a crisp-textured juicy flesh. As a consequence, the cultivation of this fruit has extended beyond East Asian countries. However, knowledge about Japanese pear cultivation under salt stress is limited. In general, the salt tolerance of deciduous fruit trees is relatively poor. Nevertheless, the use of suitable rootstocks is enhancing the salt tolerance and fruit productivity of such trees. In the present review, I summarize the study of salt-tolerant rootstocks in Pyrus species, and describe the salt tolerance mechanisms that have developed in P. betulaefolia. In addition, practical techniques for enhancing the salt tolerance of Japanese pear are described, and the possibility of using saline water in the cultivation of Japanese pear is discussed.
