Claim · model-written summary
Salinity increased the K concentration in tomato fruit.
- Taxon
- tomato
Solanum lycopersicumt0 - Treatment
- Salinitye3
- Outcome
- Ke3
- Direction
- increasede3
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“single-truss tomato grown in hydroponics”
e3“Salinity increased the concentration of soluble solids, citrate, ascorbic acid, K, chlorophyll a, chlorophyll b, lycopene, and carotene in the fruit, but the absolute amount of these constituents per fruit was decreased or not affected”
Title
Y. Sakamoto; S. Watanabe; T. Nakashima; et al. The Journal of Horticultural Science and Biotechnology 1999. doi:10.1080/14620316.1999.11511174
Other claims from this paper (10)
- Intervention effect Salinity at the immature green stage improved tomato fruit quality more than salinity at the decolouring stage.
- Intervention effect Salinity at the immature green stage decreased tomato fruit yield more than salinity at the decolouring stage.
- Mechanism The reduction in tomato fruit yield was attributed to a decrease in fruit weight.
- Observation Fruit number of tomato was not reduced by salinity.
- Intervention effect Salinity increased the concentrations of soluble solids, citrate and ascorbic acid in tomato fruit.
- Intervention effect Salinity increased chlorophyll a and chlorophyll b concentrations in tomato fruit.
- Intervention effect Salinity increased lycopene and carotene concentrations in tomato fruit.
- Intervention effect Salinity decreased or did not affect the absolute amount of these constituents per tomato fruit.
- Mechanism Authors suggest that the salinity-induced improvement in tomato fruit quality is caused by reduced water import into the fruit.
- Intervention effect Salinity applied at the earlier development stage was significantly more effective for tomato.