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Effect of Salicylic Acid and Salinity Stress on the Performance of Tomato Plants

Einfluss von Salicylsäure und Salzstress auf die Eigenschaften von Tomatenpflanzen

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Abstract

A pot experiment was conducted to observe the effect of salicylic acid on qualitative and quantitative attributes of tomato plants under salinity stress at Agriculture Research Institute Tarnab, Peshawar during the summer season 2016. The experiment was conducted in a shade house and laid out in a completely randomized design (CRD) having 12 treatments and replicated thrice. After 15 days of transplantation tomato plants (cv. Rio Grande) were subjected to various levels of salinity (0, 30, 60 and 90 mM) and to foliar application of salicylic acid (0, 0.5 and 1 mM) at 6 days after salinity stress. Results revealed that salinity stress (90 mM NaCl) significantly reduced the fruit length (4.71 cm), fruit diameter (3.95 cm), number of fruits plant−1 (13), yield pot−1 (0.51 kg), fruit dry matter (6.89 g), and pH (4.14) with increase in fruit firmness (2.72 kg · cm2), total soluble solids (TSS, 8.87 0Brix) and vitamin C (18.07 mg · 100 ml). The foliar application of salicylic acid at 0.5 mM significantly reduced the harmful effect of salt stress and improved the fruit length (5.02 cm), fruit diameter (4.17 cm), number of fruits plant−1 (18.67), yield pot−1 (0.86 kg), fruit dry matter (9.04 g), fruit firmness (2.68 kg · cm2), TSS (9.05 0Brix), pH (4.33) and vitamin C (17.28 mg · 100 ml). Regarding in interaction both salinity and salicylic acid significantly affected all the variables except fruit firmness, total soluble solids, pH and vitamin C. From the present study it can be concluded that salinity reduced the quantitative attributes while it increased the qualitative attributes except pH. Therefore, salicylic acid at 0.5 mM might be applied to the tomato plant under saline condition up to 90 mM which could effectively alleviates the deleterious effect of salt stress.

Zusammenfassung

Während der Sommersaison 2016 wurde am Agriculture Research Institute Tarnab, Peshawar, ein Topfversuch durchgeführt, um die Wirkung von Salicylsäure auf qualitative und quantitative Eigenschaften von Tomatenpflanzen unter Salzstress zu beobachten. Das Experiment wurde in einem Gewächshaus mit Beschattung durchgeführt und in einem vollständig randomisierten Design (CRD) mit 12 Behandlungen und dreimaliger Wiederholung angelegt. 15 Tage nach der Anpflanzung wurden die Tomatenpflanzen (vgl. Rio Grande) verschiedenen Salzgehaltsstufen (0, 30, 60 und 90 mM) ausgesetzt und 6 Tage nach diesem Salzstress wurden die Blätter mit Salicylsäure (0, 0,5 und 1 mM) behandelt. Die Ergebnisse zeigten, dass Salzstress (90 mM NaCl) die Fruchtlänge (4,71 cm), den Fruchtdurchmesser (3,95 cm), die Anzahl der Früchte pro Pflanze (13), den Ertrag pro Topf (0,51 kg), die Fruchttrockenmasse (6,89 g) und den pH-Wert (4,14) signifikant reduzierte, bei gleichzeitiger Zunahme der Fruchtfestigkeit (2,72 kg · cm2), der gesamten löslichen Trockenmasse (TSS, 8,87 0Brix) und des Vitamin-C-Gehalts (18,07 mg · 100 ml). Die Behandlung der Blätter mit 0,5 mM Salicylsäure reduzierte die schädliche Wirkung des Salzstresses signifikant und verbesserte die Fruchtlänge (5,02 cm), den Fruchtdurchmesser (4,17 cm), die Anzahl der Früchte pro Pflanze (18,67), den Ertrag pro Topf (0,86 kg), die Fruchttrockenmasse (9,04 g), die Fruchtfestigkeit (2,68 kg · cm2), die TSS (9,05 0Brix), den pH-Wert (4,33) und den Vitamin-C-Gehalt (17,28 mg · 100 ml). Hinsichtlich der Auswirkungen beeinflussten sowohl der Salzgehalt als auch die Salicylsäure signifikant alle Variablen, mit Ausnahme der Fruchtfestigkeit, der gesamten löslichen Trockenmasse, des pH-Werts und des Vitamin-C-Gehalts. Aus der vorliegenden Studie kann geschlossen werden, dass der Salzgehalt die quantitativen Merkmale reduzierte, während er die qualitativen Parameter mit Ausnahme des pH-Werts erhöhte. Daher könnte Salicylsäure in einer Konzentration von 0,5 mM in einer salzhaltigen Umgebung (bis zu 90 mM) auf die Tomatenpflanze aufgetragen werden, was die schädliche Wirkung von Salzstress wirksam mildern könnte.

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Authors and Affiliations

  1. Department of Horticulture, Faculty of Crop Production Sciences, The University of Agriculture, Peshawar, Pakistan

    Mohammad Naeem, Abdul Basit & Imran Ahmad

  2. Faculty of Education, Department of Biological and Geological Sciences, Ain Shams University, Cairo, Egypt

    Heba I. Mohamed

  3. Department of Human Nutrition, Faculty of Nutritional Sciences, The University of Agriculture, Peshawar, Pakistan

    Humaira Wasila

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  1. Mohammad Naeem
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Correspondence to Heba I. Mohamed.

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M. Naeem, A. Basit, I. Ahmad, H.I. Mohamed and H. Wasila declare that they have no competing interests.

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Naeem, M., Basit, A., Ahmad, I. et al. Effect of Salicylic Acid and Salinity Stress on the Performance of Tomato Plants. Gesunde Pflanzen 72, 393–402 (2020). https://doi.org/10.1007/s10343-020-00521-7

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