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Quantitative and Qualitative Responses of Hydroponic Tomato Production to Different Levels of Salinity

Khalid A. Al-Gaadi1,2, Ahmed M. Zeyada1, ElKamil Tola2,*, Abdullah M. Alhamdan1,3, Khalid A.M. Ahmed3,4, Rangaswamy Madugundu2, Mohamed K. Edrris2

1 Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, Riyadh, 11451, Saudi Arabia
2 Precision Agriculture Research Chair, Deanship of Scientific Research, King Saud University, Riyadh, 11451, Saudi Arabia
3 Chair of Dates Industry & Technology, Deanship of Scientific Research, King Saud University, Riyadh, 11451, Saudi Arabia
4 Agricultural Research Centre, Agricultural Engineering Research Institute (AEnRI), Giza, 12619, Egypt

* Corresponding Author: ElKamil Tola. Email: email

Phyton-International Journal of Experimental Botany 2024, 93(6), 1311-1323. https://doi.org/10.32604/phyton.2024.049535

Abstract

From economic and nutritional points of view, tomato is, historically, considered one of the most important crops. Without significant yield reduction, most commercial cultivars of tomato crops are sensitive to moderate levels of salinity. However, high levels of salt stress can negatively affect the yield and quality of tomato fruits. Therefore, this study was conducted to evaluate the yield and fruit quality of three tomato cultivars (Forester, Ghandowra-F1, and Feisty-Red) cultivated hydroponically, under three different levels of nutrient solution salinity. Evaluation of tomato fruits was performed based on quantity (number and weight of fruits, and total fruit yield), physical quality (color and firmness), and chemical quality (refractometric index “Brix”, pH, EC, K, Na, and NO). Experiments were conducted using three salinity levels of the nutrient solution with electrical conductivity values (dSm) of 2.5 (control), 6.0, and 9.5. Results showed that the studied tomato cultivars were significantly influenced by high salinity (9.5 dSm) in comparison to the low (2.5 dSm) and medium (6.0 dSm) levels of salinity. On average, the highest fruit weight per plant of 1944.84 g and total fruit yield of 4.42 kgm were observed at the low salinity level; however, no significant differences were obtained in the two yield factors (single fruit weight and total fruit yield) for the low and medium salinity levels. On the other hand, a significant reduction in tomato yield (31%) was associated with the high salinity level compared to the yield at low and medium salinity levels. Results of physical quality parameters showed highly significant differences among all salinity levels. On average, the maximum value of color change (1.72) was associated with the medium salinity level, and the maximum value of firmness (9.61 Ncm) was recorded at the high salinity level. Salinity levels and tomato cultivars introduced significant differences in chemical quality parameters; however, no significant differences in these parameters were attributed to the low and medium salinity levels. The maximum value of pH was recorded for the combination of medium salinity and Forester cultivar. Moreover, the maximum values of Brix, EC, K, Na, and NO were recorded for the Ghandowra-F1 cultivar at the high salinity level. Unlike the Feisty-Red, the performance of the Forester and Ghandowra-F1 cultivars was found to be acceptable at the tested medium salinity level (6.0 dSm).

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APA Style
Al-Gaadi, K.A., Zeyada, A.M., Tola, E., Alhamdan, A.M., Ahmed, K.A. et al. (2024). Quantitative and qualitative responses of hydroponic tomato production to different levels of salinity. Phyton-International Journal of Experimental Botany, 93(6), 1311-1323. https://doi.org/10.32604/phyton.2024.049535
Vancouver Style
Al-Gaadi KA, Zeyada AM, Tola E, Alhamdan AM, Ahmed KA, Madugundu R, et al. Quantitative and qualitative responses of hydroponic tomato production to different levels of salinity. Phyton-Int J Exp Bot. 2024;93(6):1311-1323 https://doi.org/10.32604/phyton.2024.049535
IEEE Style
K.A. Al-Gaadi et al., "Quantitative and Qualitative Responses of Hydroponic Tomato Production to Different Levels of Salinity," Phyton-Int. J. Exp. Bot., vol. 93, no. 6, pp. 1311-1323. 2024. https://doi.org/10.32604/phyton.2024.049535



cc This work is licensed under a Creative Commons Attribution 4.0 International License , which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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