Water salinity and influence of SAR on yield and quality parameters in tomato

Yield generally decreases if a threshold salinity level is exceeded. Further economic damage results from the subsequent fruit deterioration in quality (increase in fibre content, size reduction, shorter storing period). However, salinity can induce some qualitative improvements such as better colour and taste, increased soluble solids and reduced sugars. Research was carried out in Southern Italy to study the effects of four salinity levels of (-1)), two sodium absorption ratio (SAR) values (2 irrigation water (0.5, 4, 8 and 12 dS m(-1) and 10) and two leaching fractions (L.F.= 15 and 30%) on yield and quality in tomato for fresh consumption (cv. Tombolino), grown on two different soils (clay loam and sandy clay loam). Higher water salinity reduced yield and size of fruits, but had positive effects on sugar, dry matter and fruit cracks. The different SAR applied did not induce any substantial effect on yield quantitative parameters whereas it affected significantly the fruit dry matter and the refractometric index. Tombolino cultivar was more salt-tolerant compared to reported salinity tolerance for tomato in the literature.