Effect of Salicylic Acid and Salinity Stress on the Performance of Tomato Plants
GESUNDE PFLANZEN, cilt.72, sa.4, ss.393-402, 2020 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 72 Sayı: 4
- Basım Tarihi: 2020
- Doi Numarası: 10.1007/s10343-020-00521-7
- Dergi Adı: GESUNDE PFLANZEN
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, Biotechnology Research Abstracts, CAB Abstracts, Environment Index, Food Science & Technology Abstracts, Geobase, Veterinary Science Database
- Sayfa Sayıları: ss.393-402
- Recep Tayyip Erdoğan Üniversitesi Adresli: Evet
Özet
A pot experiment was conducted to observe the effect of salicylic acid on qualitative and quantitative attributes of tomato plants under salinity stress at Agriculture Research Institute Tarnab, Peshawar during the summer season 2016. The experiment was conducted in a shade house and laid out in a completely randomized design (CRD) having 12 treatments and replicated thrice. After 15 days of transplantation tomato plants (cv. Rio Grande) were subjected to various levels of salinity (0, 30, 60 and 90mM) and to foliar application of salicylic acid (0, 0.5 and 1mM) at 6 days after salinity stress. Results revealed that salinity stress (90mM NaCl) significantly reduced the fruit length (4.71cm), fruit diameter (3.95cm), number of fruits plant-1 ( 13), yield pot-1 (0.51 kg), fruit dry matter (6.89 g), and pH (4.14) with increase in fruit firmness (2.72kg center dot cm2), total soluble solids (TSS, 8.87 0Brix) and vitamin C (18.07mg center dot 100ml). The foliar application of salicylic acid at 0.5mM significantly reduced the harmful effect of salt stress and improved the fruit length (5.02 cm), fruit diameter (4.17 cm), number of fruits plant-1 (18.67), yield pot-1 (0.86 kg), fruit dry matter (9.04 g), fruit firmness (2.68kg center dot cm2), TSS ( 9.05 0Brix), pH (4.33) and vitamin C (17.28mg center dot 100ml). Regarding in interaction both salinity and salicylic acid significantly affected all the variables except fruit firmness, total soluble solids, pH and vitamin C. From the present study it can be concluded that salinity reduced the quantitative attributes while it increased the qualitative attributes except pH. Therefore, salicylic acid at 0.5mM might be applied to the tomato plant under saline condition up to 90mM which could effectively alleviates the deleterious effect of salt stress.