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The Effect of NaCl-Salinity Applications on the Improvement of Quality Characteristics and Yield of Tomato (Lycopersicon esculentum L.) Grown in Substrate Culture

Yıl 2025, Cilt: 8 Sayı: 2, 1 - 2
https://doi.org/10.47115/bsagriculture.1509293

Öz

Salt application in soilless cultivation systems can be considered as a strategic tool to improve tomato fruit quality. In this context, the effects of increasing the salt concentration in the nutrient solution added to the solid culture medium on yield and yield components, biophysical and organoleptic quality traits of tomato (Lycopersicon esculentum L. cv. Kardelen F1) under greenhouse conditions were studied. The salt in the nutrient solution was applied to tomato plants as sodium chloride (NaCl) at four concentrations (0, 14.1, 44.4, and 70.4 mM). Each pot received 150 mL of nutrient solution daily during the vegetative period, while 300 mL was applied daily after flowering. This study was conducted with three replicates following a randomized block design. Plants were harvested 90 days after transplanting. Low salt application in the nutrient solution (14.1 mM NaCl) increased total fruit yield, while the high salt application did not effect fruit yield compared to the control. Salt application at increasing concentrations decreased fruit size and diameter but increased the dry matter in the fruit. The salt treatment mainly positively affected the commercial and organoleptic quality parameters of the tomato fruits. In conclusion, a low level of sodium chloride (14.1 mM NaCl) in soilless culture enhanced fruit production, while moderate (44.4 mM) and high (70.4 mM) concentrations improved various fruit quality traits.

Destekleyen Kurum

Ondokuz Mayis University Research Fund

Proje Numarası

PYO.ZRT.1908.22.015

Teşekkür

The corresponding author, G.A., thanks colleagues for their support and help through the period of this research.

Kaynakça

  • Abdollah KK. 2015. Physiological and genetic factors influencing fruit cracking. Acta Physiol Plant, 37(1): 1718.
  • Agius C, Von Tucher S, Rozhon W. 2022. The effect of salinity on fruit quality and yield of cherry tomatoes. Horticulturae, 8(1): 59.
Yıl 2025, Cilt: 8 Sayı: 2, 1 - 2
https://doi.org/10.47115/bsagriculture.1509293

Öz

Proje Numarası

PYO.ZRT.1908.22.015

Kaynakça

  • Abdollah KK. 2015. Physiological and genetic factors influencing fruit cracking. Acta Physiol Plant, 37(1): 1718.
  • Agius C, Von Tucher S, Rozhon W. 2022. The effect of salinity on fruit quality and yield of cherry tomatoes. Horticulturae, 8(1): 59.
Toplam 2 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Ziraat Mühendisliği (Diğer)
Bölüm Research Articles
Yazarlar

Güney Akınoğlu 0000-0003-4624-2876

Ahmet Korkmaz 0000-0001-5595-0618

Salih Demirkaya 0000-0002-7374-0160

Songül Rakıcıoğlu 0000-0002-8013-6439

Zerrin Civelek 0000-0002-8303-9407

Proje Numarası PYO.ZRT.1908.22.015
Yayımlanma Tarihi
Gönderilme Tarihi 2 Temmuz 2024
Kabul Tarihi 17 Kasım 2024
Yayımlandığı Sayı Yıl 2025 Cilt: 8 Sayı: 2

Kaynak Göster

APA Akınoğlu, G., Korkmaz, A., Demirkaya, S., Rakıcıoğlu, S., vd. (t.y.). The Effect of NaCl-Salinity Applications on the Improvement of Quality Characteristics and Yield of Tomato (Lycopersicon esculentum L.) Grown in Substrate Culture. Black Sea Journal of Agriculture, 8(2), 1-2. https://doi.org/10.47115/bsagriculture.1509293

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