Optimization of Plant Nutrition pp 593-596 | Cite as
Effect of salinity on the nutritional level of the avocado
Abstract
A long-term salinity experiment is conducted in an avocado plantation in the Western Galilee, Israel. The treatments are: four levels of salinity (90, 250 and 400 mg L−1 and an adjustable concentration of 250–400 mg L−1 of chloride in the irrigation water) and two water amounts (85% and 115% of the recommended amount). In addition, another treatment includes an increased level of nitrogen in the irrigation water. The experiment was conducted on two avocado cultivars (‘Ettinger’ and ‘Hass’) grafted on three rootstocks (two West-Indian and one Mexican). Only interim results of treatments and rootstocks effect on leaf nutrients are reported. As expected Cl and sometimes also Na levels increased in the leaves with increasing salinity levels. The chloride level in the West-Indian salt-resistant rootstocks was almost one third of that in the Mexican rootstock. Additional applied N did not affect N levels but significantly reduced Cl concentration in the leaves. This reduction occurred mainly when salinity was raised from medium to high levels. An interesting relationship was recorded between Mn levels and yield.
Key words
avocado Persea americana Mill rootstocks salinityPreview
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