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

Abstract

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

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Citation

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

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.