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Effect of Salinity on Tomato Fruit Ripening
Tomato (Lycopersicon esculentum Mill) plants from various cultivars growing on half-strength Hoagland solution were exposed at anthesis to 3 or 6 grams per liter NaCl. Salinity shortened the time of fruit development by 4 to 15%. Fruits of salt-treated plants were smaller and tasted better than did...
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| Publicado no: | Plant Physiol |
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| Autor principal: | |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Oxford University Press
1982
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC426336/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16662327/ https://ncbi.nlm.nih.govhttps://doi.org/10.1104/pp.69.4.966 |
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