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Open Access Publications from the University of California

Department of Plant Sciences

UC Davis

Varietal differences in salinity tolerance and mineral nutrition in tomatoes (Solanum lycopersicum)


The growth and mineral nutrition were investigated in seedlings of four varieties of commercial tomato Marmande, Coeur de Boeuf, Roma and a “cherry”- type tomato variety Cocktail, in nutritive solutions containing 0 or 100 mM NaCl. Salt decreased total dry weight of all varieties but with different degrees. Cocktail was the most tolerant whereas Coeur de Boeuf the most sensitive. Na+ and Cl- uptake and transport increased by the presence of NaCl. Na+ accumulation varied among the varieties as follows: Roma< Coeur de Boeuf

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