The researchers modified genes specifically around the plant's water conducting pipes (xylem) so that salt is removed from the transpiration stream before it gets to the shoot.

'This reduces the amount of toxic salt building up in the shoot and so increases the plant's tolerance to salinity,' Tester said.

'In doing this, we've enhanced a process used naturally by plants to minimize the movement of salt to the shoot. We've used genetic modification to amplify the process, helping plants to do what they already do - but to do it much better' he added.

The team is now in the process of transferring this technology to crops such as rice, wheat and barley, said an Adelaide release.

These findings were published in the journal The Plant Cell.