Claim · model-written summary
At 8 and 12 mS cm-1, total acid content per fruit was higher with added major nutrients than with NaCl.
- Taxon
- Tomato
Solanum lycopersicume0 - Treatment
- added major nutrientse5
- Outcome
- total acid content per fruite5
- Direction
- highere5
- Qualifier
- 8 and 12 mS cm-1e5
- Comparator
- NaCle5
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Tomato plants grown in rockwool at a salinity of 3 mS cm-1 were compared with those at 8 and 12 mS cm-1, where the higher salinities were achieved by addition of either major nutrients (N03-N, K and Ca) or NaCl”
e5“At both 8 and 12 mS cm-1, the acidity of the fruit juices was higher with added major nutrients than with NaCl, as was the total acid content per fruit”
Title
P. Adams Journal of Horticultural Science 1991. doi:10.1080/00221589.1991.11516145
Other claims from this paper (8)
- Intervention effect Increasing nutrient solution salinity progressively reduced tomato fruit yield (fresh weight) compared with 3 mS cm-1 in rockwool.
- Intervention effect Increasing nutrient solution salinity increased the proportion of tomato fruit graded as high quality (Class 1) compared with 3 mS cm-1.
- Intervention effect Salinity from added major nutrients and from NaCl gave similar tomato responses at 8 mS cm-1.
- Intervention effect At 12 mS cm-1, fruit number, dry weight per fruit and reducing sugar per fruit decreased compared with 3 mS cm-1.
- Intervention effect Added major nutrients adversely affected tomato vegetative growth at 12 mS cm-1 compared with NaCl.
- Intervention effect Added major nutrients reduced tomato fruit size, dry weight and sugar content at 12 mS cm-1 compared with NaCl.
- Intervention effect At 8 and 12 mS cm-1, fruit juice acidity was higher with added major nutrients than with NaCl.
- Mechanism Much of the increased fruit juice acidity under salinity is related to the reduced water content of the fruit rather than to the applied K level.