Abstract
Tomato is moderately tolerant to salt. However, under stress conditions, antioxidative defense mechanisms in tomato are activated. The effects of diluted seawater on the antioxidant capacity, namely ascorbate, tocopherols and cellular redox status, have been evaluated in three tomato cultivars. Two salad tomato cultivars, Jama and Gimar and a cherry tomato cv. Naomi were used. Our results indicate that the three cultivars had different salt tolerance. Naomi showed the best adaptive response due to its increased antioxidant pool after salinization.
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Incerti, A., Izzo, R., Belligno, A., Navari-Izzo, F. (2008). Seawater effects on antioxidant production in berries of three cultivars of tomato (Lycopersicon esculentum mill.). In: Abdelly, C., Öztürk, M., Ashraf, M., Grignon, C. (eds) Biosaline Agriculture and High Salinity Tolerance. Birkhäuser Basel. https://doi.org/10.1007/978-3-7643-8554-5_4
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DOI: https://doi.org/10.1007/978-3-7643-8554-5_4
Publisher Name: Birkhäuser Basel
Print ISBN: 978-3-7643-8553-8
Online ISBN: 978-3-7643-8554-5
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