Effects of Low Salinity Stress on Growth, Yield and Water Use Efficiency of Tomato under Soilless Cultivation

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  • ZHANG Pengfei
    The United Graduate School of Agricultural Sciences, Gifu University
  • SENGE Masateru
    Faculty of Applied Biological Sciences, Gifu University
  • YOSHIYAMA Kohei
    River Basin Research Center, Gifu University
  • ITO Kengo
    Faculty of Applied Biological Sciences, Gifu University
  • DAI Yanyan
    The United Graduate School of Agricultural Sciences, Gifu University
  • ZHANG Fuping
    Tourism and Environmental, Shaanxi Normal University

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Abstract

This study was conducted to investigate the effects of low salinity stress on growth, yield, water use efficiency (WUE), and fruit quality of cherry tomatoes cultivated under a soilless condition. The experiment was conducted using Hydroponic Power's Pot under six salinity levels (electrical conductivity (EC): 0.78, 0.91, 1.10, 1.26, 1.41, and 1.58 dS m-1), with three pots (six plants) in a completely randomized design in each treatment. The results showed that plant fresh weight, soil-plant analysis development (SPAD) value (leaf chlorophyll), and dry weight were significantly affected by salinity stress at EC = 1.58 dS m-1. Tomato yield was significantly affected by salinity stress when EC reached 1.41 dS m-1, and was more sensitive than growth variables. Fruit quality was improved with increasing salinity. Evapotranspiration was also significantly affected by salinity stress at EC = 1.58 dS m-1. However, WUE for yield (fresh fruit) and biomass were not significantly different among salinity levels. The SPAD value (leaf chlorophyll) was the most sensitive indicator for salinity stress. The salinity threshold of the tomatoes was 1.41 dS m-1 to achieve higher fruit quality and yield by using Vegetable Life A nutrient solution.

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