Salt Tolerance of Tomatoes

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  • トマトの耐塩性
  • トマトの耐塩性〔英文〕
  • トマト ノ タイエンセイ エイブン

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Abstract

Experiments were conducted to determine the effect of diluted sea water on the germination, growth and yield of tomatoes.<br>1) The germination percentage of tomato seeds decreased even at 100ppm Cl 2 days after the test was started. The germination percentage in 6 days was not significantly different among 0 to 1000ppm Cl. Yet, germination at 2000 and 3000 ppm Cl was 80.5 and 21.5%, respectively, and was significantly lower than among 0 to 1000ppm Cl.<br>2) Transpiration rate of tomatoes transferred to diluted sea water with Hoagland′s soln decreased with increasing sea water concns.<br>3) Tomato seedlings were grown in water culture with sea water diluted with Hoagland′s soln for 40 days from the 2 leaf stage. The fresh wt of leaves was greater at 250 and 500ppm Cl than that at 0 and 100ppm Cl. The fruit wt was greatest at 0ppm Cl. One plant died at 6000ppm Cl. The osmotic potential of leaves decreased with increasing sea water concns.<br>4) Tomatoes were grown in sand culture with sea water diluted with Hoagland′s soln. Chlorosis and necrosis occurred on the lower leaves at 2000ppm Cl. These symptoms were markedly severe at 3000ppm Cl and developed from lower to upper leaves. One plant died during the growing period at 3000ppm Cl. Fresh wt of leaves and fruit yields decreased with increasing sea water concns. The leaf content of Cl and Na increased with increasing sea water concns.<br>5) Tomatoes were grown in soil culture with sea water diluted with tap water. The marginal necrosis in lower leaves was found at the higher concn of sea water. However, plants did not wither even at 3000ppm Cl. Fresh wt of leaves and fruit yields decreased as sea water concns increased. The content of N, P, K, Na, Mg and Cl in the leaves tended to increase with increasing sea water concns. The content of Cl, exchangeable Na and Mg, and EC value of the soil increased as sea water concns increased.

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