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

  • Author(s): Ben Ahmed, Hela
  • Sayeh, Ines
  • Manaa, Arafet
  • Ghidhaoui, Jihene
  • ZID, Ezzeddine
  • et al.
Abstract

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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