Ahmet Korkmaz, Arife Karagöl, Ayhan Horuz

Katı ortam kültüründe NaCI’ün domates bitkisinin verim ve meyve kalitesi üzerine etkileri

Bu çalışmanın amacı, katı ortam kültüründe besin çözeltisine artan dozlarda ilave edilen sodyum klorür (NaCl)’ün domates bitkisinde verim ve bazı kalite özelliklerine etkilerini belirlemektir. Bu amaçla sera şartlarında tesadüf parselleri deneme desenine göre düzenlenen çalışmada, domates bitkisine verilen besin çözeltisine 3 tekerrürlü olarak 4 dozda (0, 14.1, 44.4 ve 40.4 mM) NaCI ilave edilmiştir. Besin çözeltisine NaCI ilavesi domates verimini önemli derecede azaltmıştır. Verimdeki azalma NaCl’ün 14.1 mM dozunda önemsizdir. Besin çözeltisine NaCl ilavesi gövde + yaprak kuru madde miktarını 14.1 mM doz seviyesinde önemli derecede artırmış, fakat yüksek dozlarda önemli derecede azaltmıştır. Besin çözeltisine NaCl ilavesinin kök kuru madde miktarına etkisi düşük dozlarda önemsiz, fakat yüksek dozda önemli bulunmuştur. Domates meyve suyu pH’sı NaCl ilavesi ile önemli derecede azaltmıştır. Meyvede çözünebilir katı oranını (brix) NaCl önemli derecede artırmıştır. Ancak, çiçek burnu çürüklüğü görülen meyve sayısı NaCl ilavesi ile önemli derecede artmıştır.

Effect of NaCI in solid media culture on the yield and fruit quality of tomato plant

The aim of this study is to determine the effects of increasing doses of NaCl added to the nutrient solutions on the yield and fruit quality of tomato plant growin in substrate culture. The experiment was arranged in a randomized plots design with four NaCI doses (0, 14.1, 44.4 and 40.4 mM) and 3 replicates under greenhouse conditions. Supplementing the nutrient solution with NaCl decreased the yield of tomato significantly. The decrease in fruit yield is insignificant for the 14.1 mM dose of NaCl. Supplementation of NaCI increased the amount of stem and leaf dry matter of tomato significantly at 14.1 mM, but decreased it in high doses. The effect of NaCl supplement on the amount of root dry matter was found to be insignificant in low doses whereas it was significant in high doses. Supplementation of NaCl reduced the pH of tomato juice significantly. With NaCl, the rate of soluble solids (brix) in fruits increased significantly. However, the number of fruits with blossom-end rot was significantly increased by additional NaCl.

Keywords:

Tomato; quality; fruit yield; NaCl stress; substrate culture,

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