Abstract
Salt application in soilless cultivation systems can be considered as a strategic tool to improve tomato fruit quality. In this context, the effects of increasing the salt concentration in the nutrient solution added to the solid culture medium on yield and yield components, biophysical and organoleptic quality traits of tomato (Lycopersicon esculentum L. cv. Kardelen F1) under greenhouse conditions were studied. The salt in the nutrient solution was applied to tomato plants as sodium chloride (NaCl) at four concentrations (0, 14.1, 44.4, and 70.4 mM). Each pot received 150 mL of nutrient solution daily during the vegetative period, while 300 mL was applied daily after flowering. This study was conducted with three replicates following a randomized block design. Plants were harvested 90 days after transplanting. Low salt application in the nutrient solution (14.1 mM NaCl) increased total fruit yield, while the high salt application did not effect fruit yield compared to the control. Salt application at increasing concentrations decreased fruit size and diameter but increased the dry matter in the fruit. The salt treatment mainly positively affected the commercial and organoleptic quality parameters of the tomato fruits. In conclusion, a low level of sodium chloride (14.1 mM NaCl) in soilless culture enhanced fruit production, while moderate (44.4 mM) and high (70.4 mM) concentrations improved various fruit quality traits.
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Claims 5
Claim · model-written summary
Low NaCl (14.1 mM) increased total tomato fruit yield compared with the control.
- Taxon
- tomato
Solanum lycopersicume0 - Treatment
- Low salt application in the nutrient solution (14.1 mM NaCl)e1
- Outcome
- total fruit yielde1
- Direction
- increasede1
- Comparator
- controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“tomato (Lycopersicon esculentum L. cv. Kardelen F1)”
e1“Low salt application in the nutrient solution (14.1 mM NaCl) increased total fruit yield, while the high salt application did not effect fruit yield compared to the control”
Claim · model-written summary
High NaCl did not affect tomato fruit yield compared with the control.
- Taxon
- tomatoSolanum lycopersicume0
- Treatment
- high salt applicatione1
- Outcome
- fruit yielde1
- Direction
- did not effecte1
- Comparator
- controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“tomato (Lycopersicon esculentum L. cv. Kardelen F1)”
e1“Low salt application in the nutrient solution (14.1 mM NaCl) increased total fruit yield, while the high salt application did not effect fruit yield compared to the control”
Claim · model-written summary
Increasing salt concentrations decreased tomato fruit size and diameter.
- Taxon
- tomatoSolanum lycopersicume0
- Treatment
- Salt application at increasing concentrationse2
- Outcome
- fruit size and diametere2
- Direction
- decreasede2
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”
Claim · model-written summary
Increasing salt concentrations increased dry matter in tomato fruit.
- Taxon
- tomatoSolanum lycopersicume0
- Treatment
- Salt application at increasing concentrationse2
- Outcome
- dry matter in the fruite2
- Direction
- increasede2
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”
Claim · model-written summary
Salt treatment positively affected commercial and organoleptic quality parameters of tomato fruit.
- Taxon
- tomatoSolanum lycopersicume0
- Treatment
- The salt treatmente3
- Outcome
- commercial and organoleptic quality parameterse3
- Direction
- positively affectede3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“tomato (Lycopersicon esculentum L. cv. Kardelen F1)”
e3“The salt treatment mainly positively affected the commercial and organoleptic quality parameters of the tomato fruits”
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See all 978 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.