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A comparative <i>in vitro</i> study of salt tolerance in cultivated tomato and related wild species

  • Zaki Haitham E. M.
    Faculty of Agriculture, Iwate University Horticulture Department, Faculty of Agriculture, Minia University
  • Yokoi Shuji
    Graduate School of Life and Environmental Sciences, Osaka Prefecture University

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  • A comparative in vitro study of salt tolerance in cultivated tomato and related wild species

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Salinity stress is a major abiotic stress for plants worldwide. This study was carried out to determine the variation in salt tolerance for 12 different genotypes belonging to three different tomato species: Solanum lycopersicum (L), S. peruvianum (L) and S. pimpinellifolium (L). Shoot apices and callus cultures were exposed to different levels of salinity stress ranging from no salt (control) to 100, 200 and 300 mmol L−1 NaCl. All growth and physiological parameters were significantly affected by salt stress. Most shoot apices of S. lycopersicum did not develop roots when exposed to low NaCl levels, whereas apices of S. peruvianum and S. pimpinellifolium developed roots when exposed to all salt levels. This difference in salt tolerance was clearly shown on the basis of root fresh weights and root surface areas. Callus growth in response to increased salinity was much greater in S. peruvianum and S. pimpinellifolium than in S. lycopersicum. The Cl and Na+ concentrations increased significantly with increasing salt in the three species, although the S. peruvianum lines accumulated more ions compared with the others. As the salt concentration increased, less K+ accumulated in S. lycopersicum compared to the related wild species. The results obtained in this study suggest that S. peruvianum line 0043-1 was the accession with the best salt tolerance. The most tolerant cultivated tomato (S. lycopersicum) cultivar was ‘Rutgers.’ Both S. peruvianum line 0043-1 and S. lycopersicum ‘Rutgers’ are good candidates for inclusion in tomato breeding programs for salt-tolerance.


  • Plant Biotechnology

    Plant Biotechnology 33 (5), 361-372, 2016

    Japanese Society for Plant Biotechnology


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