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Effects of Salinity on Plant Growth, Yield and Fruit Quality in Tomato
Total soluble solid
|摘要:||本試驗以番茄'農友 301'為植物材料，探討不同養液EC值對植株生長、果實產量、品質及營養元素的影響，以工生產高品質番茄之參考。養液中添加氯化鈉至EC直飛別為2.5、3.5、4.5及5.5ms/cm等四種鹽分處理，袋耕蕃茄植株總產量分別為1306、9033、886及809 g/plant，其可售果產量分別為934、716、654及513g/plant，因此蕃茄產量隨著處理的養液EC值提高而減少。此外，鹽份處理使果實鮮重下降及增加尻腐病的發生率，但總果實數沒有顯著影響。果實可溶性固形物和可滴定酸含量高於EC值2.5ms/cm分別為20%和26%。植株的生育顯著受到鹽分處理的影響，EC值4.5和5.5 ms/cm 處理的全株葉鮮重和葉面積顯著減少。|
The objectives of this study was to improve tomato fresh quality by increasing medium EC value. Tomato ‘known-You 301' were grown in bag culture and watered with nutrient solution amended with sodium chloride to 2.5, 3.5, 4.5 and 5.5 ms/cm. Results indicated that both total fruited yield and marketable yield decreased as nutrient solution salinity increased. Total fruited yields of the plants with EC 2.5, 3.5, 4.5 and 5.5 ms/cm of nutrient solution were 1306, 903, 886 and 809 g/plant, respectively and total marketable yield was 934, 716, 654, and513, respectively. Yield were adversely affected by increased EC values of nutrient solution. The effect of salinity on average fruit weight followed the same trends as total fruited yield and marketable yield. However, the total fruit number per plant was not affected. The total soluble solids and titratable acidity of fruit juice increased as salinity increased. The total soluble solids and titratable acidity of fruit from plant treated with EC 5.5 ms/cm was 20% and 26% higher than those treated EC 2.5 ms/cm. However, blossom-end rot increased at higher EC values. Salinity treatments also affect plant vegetable growth significantly. The most evident EC effect was found on the reduction of leaf expansion.
|Appears in Collections:||第28卷 第01期|
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