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Seed Germination in Relation to Salt Stress of Tomato (lycopersicon Esculantum Mill.)

N Naher
Associate Professor
Agricultural Botany department, Patuakhali Science and Technology University

K Uddin
Professor
Jahanginagar University

K U Ahmed
Professor
Sher-e-Bangla Agricultural University

Abstract/ Executive Summary:

Salinity is one of the environmental factors that have a critical influence on the germination of seeds and plant establishment as well. Salinity obviously affects imbibition, germination and root elongation. Germination was progressively inhibited with increased NaCl concentration. Comparison between varieties indicated varietal differences depending on the type of salt concentration. Salinity reduces tomato seed germination and lengthen the time needed for germination. Among the different treatments at 8 dS/m germination was greatly reduced in all varieties. Germination percentage was the maximum at T₁ (control), varying from 92 to 100% with an average of 98%. Considering all varieties salt stress inhibited the seedling growth but root length was more affected then shoots length, particularly at high salt concentrations. The decreasing trend of the root shoot ratio for all the varieties indicates the higher shoot growth than root growth. Across the treatment combinations V₄ had the highest germination percentage while V₇ the lowest. Considering other characters e.g. germination, root and shoot length, root shoot ration, reduction of root and shoot at different treatment V₄ found better compared to other varieties.

Keywords: Tomato, Salinity, Seed germination

Location: Gazipur

Start Date: 00-00-2009

End Date:

Program Area: Variety and Species

Commodity: Tomato

Objectives:

To observe the effect of salinity on tomato during germination stage and to develop an easy evaluation method for attaining salinity tolerance in the germination stage.

Methodology:

The experiment was conducted at Horticultural Research Centre, Bangladesh Agricultural Research Institute (BARI), Gazipur, during the season of 2009 with room temperature. This experiment comprised of eight tomato varieties (V₁- BARI Tomato-2, V₂-BARI Tomato-3, V₃-BARI Tomato-4, V₄-BARI Tomato-7, V₅- BARI Tomato-8, V₆-BARI Tomato-9, V₇- BARI Tomato-11 and V₈-BARI Tomato-14) collected from HRC, Gazipur. Five levels of salinity control, 2, 4, 6 and 8 dS/m designated as T₁ through T₅ respectively. Salt solution was prepared artificially by dissolving calculated amount of commercially available NaCl with tap water to make 20, 40, 60, and 80 mM NaCl solution. The electrical conductivity (EC) of the respective salt solutions was equivalent to 2, 4, 6 and 8 dS/m (1 dS/m ≈ 10 mM NaCl) respectively and 0.3 dS/m for tap water( control). The completely randomized design (CRD) with three replications was followed .Twenty seeds of each tomato cultivars per treatment per replication were placed in a petri dish on Whatman No. 2 filter paper at almost equal distances from each other. Ten ml of the appropriate solution were applied on alternate days to each petri dish. Germination percentage and germination rate were determined. The rate of germination was estimated by using a modified Timson index of germination velocity = ∑G / t, where G = % seed germination at 2 days interval and t = total germination period. Seed germination was evaluated after every 12 hours. The germinating seeds were counted at regular intervals until the 10^th day from the start of the experiment. Root and shoot length and reduction of root and shoot length were measured. A seed was considered germinated when both plumule and radicle had emerged ≥ 2mm. The treatment means were compared by using DMRT/ LSD at 5% level of probability following Gomez and Gomez (1984).

Source of Information: Bangladesh J. Agriculturist. 4(1): 29–34, 2011 ISSN 1812-4631

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

This investigation showed that eggplant was affected negatively by increasing salt at the germination stages. Salt tolerance of the varieties varied. BARI Tomato-7 and BARI Tomato-8 were the most salt tolerant at the highest NaCl concentration (8 dS/m). Generally BARI Tomato-7 was the most salt tolerant variety, because it had the highest final germination percentage at all salt levels. However BARI Tomato-11 was the most sensitive variety. The root lengths of all cultivars were reduced salinity by although BARI Tomato-7 had slightly longer root. The decreasing trend of the root shoot ratio indicates the higher shoot growth than root growth. The decreasing trend of the root shoot ratio indicates the higher shoot growth than root growth.

Knowledge Management: Journal