The effect of saline water application on tomato fruit yield and some quality parameters

Abstract

This study was carried out to determine the effect of different salt concentrations on the yield and fruit quality of industrial tomato (Lycopersicon esculentum L.). The study was conducted using the randomized parcel design under greenhouse conditions with 4 replicates, 3 pots per replicate. The results of this study showed that salinity levels above 2.6 dS m(-1) significantly reduced marketable yield and paste yield. In the tomato fruits, the soluble solids content and total sugar content significantly increased at 6.6 dS m(-1), the water content and lycopene content significantly increased at 4.6 dS m(-1), and these values all decreased significantly when the salinity exceeded the a aforementioned levels. There was a positive relationship between the total acid contents of the fruit and the salinity, and the total acid values of the fruit increased as the salt concentrations increased. This study revealed that industrial tomatoes could be grown in salinity up to 2.6 dS m(-1) without any decrease in yield. However, the results also showed that some desirable fruit quality properties of the industrial tomatoes (soluble solids content, total sugars and acids, and lycopene) could be improved by increasing soil salinity by a fair amount (6.6 dS m(-1)).