The effect of water salinity on potatoes (Solanum tuberosum L.): Physiological indices and yielding capacity

Summary

The response of several potato cultivars to salinity levels of 20.5, 34.2 and 51.3 mM NaCl was investigated. Salinity tended to lower the water and the osmotic potentials of leaves and tubers while increasing the content of total soluble solids and of proline; it also increased the content of dry matter in the tubers and reduced tuber yields. Susceptibility to salinity was described by the relative loss of tuber dry weight. ‘Blanka’ tolerated the lowest NaCl level (20.5 mM) and exhibited moderate tolerance to higher levels when exposed to salinity stress for 37 days.before harvest, but was susceptible when exposed to the higher levels for 63 days. Cv. Alpha showed moderate tolerance, loosing up to 15% of tuber dry weight when exposed to salinity levels of 20.5 and 34.2 mM NaCl. Mechnisms involved in the adaptation of potatoes to salinity stress are discussed.