Influence of NaCl Salt Application on Yield and Fruit Quality of Two Tomato Cultivars Grown Under Greenhouse Conditions

Yield and fruit quality of two commercial indeterminate tomato (Lycopersicon esculentum, Mill.) “Maha” and (Lycopersicon esculentum var. Cerasiforme) “Pepe” has been evaluated in response to salt stress under greenhouse conditions. Four levels of NaCl [0, 35, 70 and 140 mM] were added to the nutrient solution to give respective ECis of 2.0, 6.0, 8.3 and 15.0 dS m-1 when seedlings were 45 days old. Fruit yield was reduced by 3%, 39% and 45% in “Maha” and 10%, 35% and 37% in “Pepe” with increasing salinity to 6.0, 8.3 and 15.0 dS m-1, respectively. Fruit quality of both cultivars expressed as (% dry weight, total soluble solids and titratable acidity) was considerably improved by the 8.3 dS m-1 salinity level. No further significant improvement in fruit quality occurred through increasing salinity from 8.3 to 15.0 dS m-1 except for % dry matter in “Maha”. Under greenhouse conditions, no significant reduction in yield of both cultivars was observed at salinity < 6.0 dS m-1. “Pepe” proved to be more productive than “Maha” as salinity increased.