Quantitative and Qualitative Responses of Hydroponic Tomato Production to Different Levels of Salinity  

作　　者：Khalid A.Al-Gaadi Ahmed M.Zeyada ElKamil Tola Abdullah M.Alhamdan Khalid A.M.Ahmed Rangaswamy Madugundu Mohamed K.Edrris 

机构地区：[1]Department of Agricultural Engineering,College of Food and Agriculture Sciences,King Saud University,Riyadh,11451,Saudi Arabia [2]Precision Agriculture Research Chair,Deanship of Scientific Research,King Saud University,Riyadh,11451,Saudi Arabia [3]Chair of Dates Industry&Technology,Deanship of Scientific Research,King Saud University,Riyadh,11451,Saudi Arabia [4]Agricultural Research Centre,Agricultural Engineering Research Institute(AEnRI),Giza,12619,Egypt

出　　处：《Phyton-International Journal of Experimental Botany》2024年第6期1311-1323,共13页国际实验植物学杂志（英文）

摘　　要：From economic and nutritional points of view,tomato is,historically,considered one of the most important crops.Without significant yield reduction,most commercial cultivars of tomato crops are sensitive to moderate levels of salinity.However,high levels of salt stress can negatively affect the yield and quality of tomato fruits.Therefore,this study was conducted to evaluate the yield and fruit quality of three tomato cultivars(Forester,Ghandowra-F1,and Feisty-Red)cultivated hydroponically,under three different levels of nutrient solution salinity.Evaluation of tomato fruits was performed based on quantity(number and weight of fruits,and total fruit yield),physical quality(color andfirmness),and chemical quality(refractometric index“Brix”,pH,EC,K^(+),Na^(+),and NO_(3)-).Experiments were conducted using three salinity levels of the nutrient solution with electrical conductivity values(dSm^(-1))of 2.5(control),6.0,and 9.5.Results showed that the studied tomato cultivars were significantly influenced by high salinity(9.5 dSm^(-1))in comparison to the low(2.5 dSm^(-1))and medium(6.0 dSm^(-1))levels of salinity.On average,the highest fruit weight per plant of 1944.84 g and total fruit yield of 4.42 kgm^(-2) were observed at the low salinity level;however,no significant differences were obtained in the two yield factors(single fruit weight and total fruit yield)for the low and medium salinity levels.On the other hand,a significant reduction in tomato yield(31%)was associated with the high salinity level compared to the yield at low and medium salinity levels.Results of physical quality parameters showed highly significant differences among all salinity levels.On average,the maximum value of color change(1.72)was associated with the medium salinity level,and the maximum value offirmness(9.61 Ncm^(-1))was recorded at the high salinity level.Salinity levels and tomato cultivars introduced significant differences in chemical quality parameters;however,no significant differences in these parameters were attribu

关 键 词：Quality CULTIVARS YIELD color firmness BRIX 

分 类 号：S641.2[农业科学—蔬菜学]