Salicylic acid enhances salinity tolerance in tomato (Solanum lycopersicum)

The effect of the salicylic acid (SA) on the salt tolerance was examined in tomato plants cv Rio Grande Young plants resulting from sowing were cultivated during twelve days in room air-conditioned and on nutritive mediums enriched with NaCl 100 mM and SA0 1 mM A control was also prepared without SA The growth of the aerial parts was reduced by 36% in the presence of NaCl and only 21% when SA was added to the medium The roots were not very sensitive to NaCl It was observed a decrease in the K+ content of the various organs The addition of SA attenuates the deficit in K+ and decreases the accumulation of Na+ and Cl- in the leaves These results suggest that SA improves salt tolerance of tomato by ensuring a better K+ supply and by limiting the transport of Na+ and Cl- in the leaves