Effect of Salinity and Different Calcium Doses on Yield and Quality of Tomato

Abstract

In this study, different salinity treatments were applied by a modified Hoagland solution (2, 4 and 6 dS/m) with four calcium levels (0, 50, 100 and 200 ppm) to evaluate the effect on yield and quality of tomato in soilles culture. Standard Hoagland solution was prepared at 2 dS/m, and NaCl was used for high salt concentrations (4 and 6 dS/m). While the high salinity (4 and 6) caused a decrease in marketable yield, high calcium doses (100 and 200 ppm) significantly reduced the effect of salinity on yield. The increase in calcium from 100 ppm to 200 ppm at a salt concentration of 6 dS/m increased the marketable yield from 122.51 tons/ha to 199.74 tons/ha. While leaf chlorophyll content was not affected by salt concentrations, increasing calcium doses caused an increase in chlorophyll content. Especially under high salt stress (6 dS/m), the effect of calcium on chlorophyll increase was more pronounced. While electrical conductivity, soluble solid dry matter (Brix) and titretable acidity in the fruits increased as salinity increased, pH decreased. As calcium increased in high salinity, Brix and titratable acidity decreased. As a result, high salinity caused a significant decrease in marketable and total yield, while high calcium application under salt stress reduced the yield losses. Salt stress x calcium interaction significantly affected fruit quality parameters.