Claim · model-written summary
Increasing salt concentrations increased dry matter in tomato fruit.
- Taxon
- tomato
Solanum lycopersicume0 - Treatment
- Salt application at increasing concentrationse2
- Outcome
- dry matter in the fruite2
- Direction
- increasede2
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“tomato (Lycopersicon esculentum L. cv. Kardelen F1)”
e2“Salt application at increasing concentrations decreased fruit size and diameter but increased the dry matter in the fruit”
Title
Güney Akınoğlu; Ahmet Korkmaz; Salih Demirkaya; et al. Black Sea Journal of Agriculture 2024. doi:10.47115/bsagriculture.1509293
Other claims from this paper (4)
- Intervention effect Low NaCl (14.1 mM) increased total tomato fruit yield compared with the control.
- Intervention effect High NaCl did not affect tomato fruit yield compared with the control.
- Association Increasing salt concentrations decreased tomato fruit size and diameter.
- Association Salt treatment positively affected commercial and organoleptic quality parameters of tomato fruit.