Articles
CHANGES IN THE QUALITY CHARACTERISTICS OF TOMATO (SOLANUM LYCOPERSICUM L.) FRUITS AFFECTED BY NACL SALINITY
Article number
821_27
Pages
235 – 240
Language
English
Abstract
Salt stress creates serious problems in crop production.
Salinity can reduce growth.
A primary cause of it is the alteration of plant-water relations, which frequently occurs in plants growing under greenhouse conditions.
Here, fertigation may cause salt accumulation in root environment.
This study was done to assess the effects of NaCl-salinity on fruits of four tomato hybrids (Solanum lycopersicum L). The study was carried out in a greenhouse of the Pedagogical and Technological University of Colombia in Tunja.
Four tomatoes were cultivated in 3.5 kg substrates containing 40 or 80 mmol NaCl.
This treatment induced 5.2 and 8.8 dS m-1 electrical conductivity, respectively.
To the control plants NaCl was not added and the conductivity of its substrate was 1.8 dS m-1 on average.
Evaluated hybrids were Supermagnate, Marimba, Gloria and Astona.
Results showed that percentage of protein, fiber, fat and carbohydrates were higher in fruits of NaCl-treated plants than in those of control plants, while water content was reduced by salinity.
There were no statistical differences between the hybrids or within the interaction hybrid* salinity.
Salinity can reduce growth.
A primary cause of it is the alteration of plant-water relations, which frequently occurs in plants growing under greenhouse conditions.
Here, fertigation may cause salt accumulation in root environment.
This study was done to assess the effects of NaCl-salinity on fruits of four tomato hybrids (Solanum lycopersicum L). The study was carried out in a greenhouse of the Pedagogical and Technological University of Colombia in Tunja.
Four tomatoes were cultivated in 3.5 kg substrates containing 40 or 80 mmol NaCl.
This treatment induced 5.2 and 8.8 dS m-1 electrical conductivity, respectively.
To the control plants NaCl was not added and the conductivity of its substrate was 1.8 dS m-1 on average.
Evaluated hybrids were Supermagnate, Marimba, Gloria and Astona.
Results showed that percentage of protein, fiber, fat and carbohydrates were higher in fruits of NaCl-treated plants than in those of control plants, while water content was reduced by salinity.
There were no statistical differences between the hybrids or within the interaction hybrid* salinity.
Publication
Authors
F. Casierra-Posada, C.A. Pachón, R.C. Niño-Medina
Keywords
protein content, fruit quality, osmotic stress, water content
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