Madreyimova Dilfuza Erkabayevna1 and Dusmuratova Saodat Ismailovna2*
1Karakalpakstan Institute of Agriculture and Agrotechnologies, Brazil
2Doctor of Agricultural Sciences, Professor, Brazil
*Corresponding Author: Dusmuratova Saodat Ismailovna, Doctor of Agricultural Sciences, Professor, Brazil.
Received: March 16, 2022; Published: April 11, 2022
Growing tomatoes and obtaining high yields is associated with the use of varieties and hybrids resistant to stress conditions. Researches on the diagnosis of salt tolerance of 7 varieties and 3 hybrids of tomato by the method of germination in salt solutions of various concentrations were carried out in the Republic of Karakalpakstan. The following variants were tested: dry seeds (control 1); - seeds soaked in water (control 2); - seeds soaked in solutions: 0.3% NaCl; - 0.5% NaCl; - 0.7% NaCl; - 1.0% NaCl; - 0.3% Na2SO4; - 0.5% Na2SO4; - 0.7% Na2SO4; - 1.0% Na2SO4.
The tested varieties and hybrids of tomato turned out to be relatively resistant to chloride and sulfate salinization at the lowest concentrations (0.3%). A further increase in the concentration of salt solutions (from 0.5 to 1.0%) negatively affected the sowing qualities of seeds. The most resistant among the studied varieties and hybrids were varieties Volgogradsky 5/95; TMK-22; Rio Grande and Novichok, hybrids Solerosso F1, Tristar F1 and Sultan F1.
Keywords: Tomato; Seeds; Germination; Germination Energy; Laboratory Experiment; Salt Tolerance; Saline Solutions; Sodium Chloride; Sodium Sulfate
Citation: Madreyimova Dilfuza Erkabayevna and Dusmuratova Saodat Ismailovna. “Diagnostics and Assessment of Salt Resistance of Tomato Varieties and Hybrids in The Republic of Karakalpakstan". Acta Scientific Nutritional Health 6.5 (2022): 03-06.
Copyright: © 2022 Madreyimova Dilfuza Erkabayevna and Dusmuratova Saodat Ismailovna. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.