Claim · model-written summary
Salinity improved several fruit quality traits and marketability.
- Taxon
- tomato
Solanum lycopersicume0 - Treatment
- Salinitye0
- Outcome
- quality‐related traits in tomato fruite0
- Direction
- improvede0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Salinity improved several quality‐related traits in tomato fruit, resulting in higher marketability”
Title
Andrei Costan; Aristeidis Stamatakis; Antonios Chrysargyris; et al. Journal of the Science of Food and Agriculture 2019. doi:10.1002/jsfa.10076
Other claims from this paper (8)
- Intervention effect Salinity reduced tomato plant size.
- Intervention effect Salinity reduced tomato total yield.
- Intervention effect Salinity reduced tomato fresh fruit weight.
- Observation Salinity was associated with a high percentage of blossom end rot symptoms.
- Intervention effect Silicon increased tomato yield relative to untreated plants.
- Intervention effect Silicon lowered blossom end rot incidence relative to untreated plants.
- Intervention effect Preharvest silicon maintained tomato fruit firmness after storage.
- Intervention effect Silicon increased tomato fruit shelf life.