Tuzluluk Stresinde Domates Bitkisinin Yaprak Ayası ve Yaprak Sapı Dokularında Bazı Mineral İçerikleri ve Oksalik Asit Oluşumu

Year 2000, Volume: 13 Issue: 2, 195 - 202, 01.12.2000

Bülent Topcuoğlu

Abstract

Tuzluluğun domates bitkisinin yaprak ayası ve yaprak sapı dokularında mineral içerikleri ve oksalik asit oluşumuna etkisini incelemek için serada peat + perlit ortamında yetiştirilen domates bitkisinin besin çözeltisine 0, 25, 50 ve 75 mM düzeylerinde NaCl uygulandı.
Besin çözeltisine artan düzeylerde uygulanan NaCl ile ilgili olarak domates bitkisinin yaprak ayası ve yaprak sapı dokularının her ikisinde Na, Cl ve suda çözünebilir Ca içerikleri artarken NO3, oksalik asit içerikleri ve fizyolojik etkili oksalik asit miktarı azalmış, yaprak sapında ise N ve K içerikleri azalmıştır. Artan tuz konsantrasyonu ile ilgili olarak suda çözünebilir Ca içeriğinde belirlenen artış oksalik asit oluşumundaki ve fizyolojik etkili oksalik asit miktarındaki azalışın bir fonksiyonu olarak değerlendirilmektedir.

Keywords

Tuzluluk, Mineral İçerikleri, Oksalik Asit, Domates

Some Mineral Contents and Oxalic Acid Formation in the Lamina and Petiole Tissues of Tomato Plant in Salinity Stress

Abstract

In greenhouse experiment that NaCl applied at 0, 25, 50 and 75 mM concentrations to nutrient solutions of tomato grown in peat + perlite substratum was used to study the effect of salinity on mineral contents and oxalic acid formation in the lamina and petiole tissues of tomato plant.
In both of lamina and petiole tissues, while Na, Cl and water soluble Ca contents increasing, NO3, oxalic acid contents and physiologically active oxalic acid amount were decreased; in lamina tissue, N content was increased and P and Ca contents were decreased, as for in petiole tissue N and K contents were decreased by the increasing applications of NaCl to nutrient solution. A higher water soluble Ca contents resulted by increasing salinity is considered as a function of decreasing content of oxalic acid and physiologically active oxalic acid amount.

Keywords

Salinity, Mineral Contents, Oxalic Acid, Tomato

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