Salinity influences on tomato growth and minerals composition

Abstract EN

Tomato plants (Lycopersicon esculentum Mill, cvs Redstone, Packmore and Asgrow) were grown on sand culture at four levels of salinity concentrations (75, 150, 225 and 300 mM).

Higher salinities were achieved by addition of NaCI.

The effects of these treatments on plants growth and nutrient elements levels in leaves were studied.

Increasing salinity reduced fresh and dry weights of leaves.

Leaf water potentials (LWP) decreased as salinity treatment increased, with more pronounced increase in young plants of Redstone and Packmore than in Asgrow cultivar.

Leaf Na content was significantly higher in the 225 mM treatment than in the control, but did not show any further increase at higher saline levels.

Na content in Packmore was significantly lower than in the other two cultivars.

At 300 mM, the Na content in Red stone dropped to the same level as, in Packmore, while it remained stable in Asgrow ; it became significantly higher than in the other two cultivars.

Leaf CI content increased with salinity.

Asgrow leaves had the highest Ca levels and percent leaf dry weight.