Exogenous pig blood-derived protein hydrolysates as a promising method for alleviation of salt stress in tomato (Solanum lycopersicum L.)

2022 ◽  
Vol 294 ◽  
pp. 110779
Author(s):  
Weiwei Zhou ◽  
Wenlong Zheng ◽  
Weixuan Wang ◽  
Haofeng Lv ◽  
Bin Liang ◽  
...  
Keyword(s):  
Salt Stress ◽  
Solanum Lycopersicum ◽  
Protein Hydrolysates ◽  
Promising Method ◽  
Solanum Lycopersicum L

Nitrogen and photorespiration pathways, salt stress genotypic tolerance effects in tomato plants (Solanum lycopersicum L.)

2019 ◽  
Vol 42 (1) ◽  
Author(s):  
Alejandro de la Torre-González ◽  
Eloy Navarro-León ◽  
Begoña Blasco ◽  
Juan M. Ruiz
Keyword(s):  
Salt Stress ◽  
Solanum Lycopersicum ◽  
Tomato Plants ◽  
Solanum Lycopersicum L

scholarly journals Tomato (Solanum lycopersicum L.) SlIPT3 and SlIPT4 isopentenyltransferases mediate salt stress response in tomato

2015 ◽  
Vol 15 (1) ◽  
Author(s):  
Eva Žižková ◽  
Petre I Dobrev ◽  
Yordan Muhovski ◽  
Petr Hošek ◽  
Klára Hoyerová ◽  
...  
Keyword(s):  
Salt Stress ◽  
Stress Response ◽  
Solanum Lycopersicum ◽  
Salt Stress Response ◽  
Solanum Lycopersicum L

scholarly journals Effect of the Root Zone Temperature and Salt Stress on Plant Growth, Main Branches and some other Chemical Characteristics of Tomato Fruit Solanum lycopersicum L. cv. memory

2021 ◽  
Vol 34 (1) ◽  
pp. 156-170
Author(s):  
Dhulfiqar J. Hmiz ◽  
Ihsan J. Ithbayyib
Keyword(s):  
Salt Stress ◽  
Leaf Area ◽  
Solanum Lycopersicum ◽  
Root Zone ◽  
Total Sugar ◽  
Stem Diameter ◽  
Phenol Content ◽  
Root Zone Temperature ◽  
Solanum Lycopersicum L ◽  
Zone Temperature

In order to study the impact of salt stress (0, 1.5, 3 and 6) ds.m-1 in nutrient’s solution on tomato plant (Solanum lycopersicum L. cv. memory) at different root zone temperature [low (20°C), medium (25°C) and high (30°C)], an experiment was carried at Department of Horticultural, Ferdowsi University of Mashhad, Islamic Republic of Iran. The result showed that low and high root zone heating decreased leaf area, total sugar and phenol content compared to root zone temperature 25°C (optimum), while main branches number, pH, E.C. and anthocyanin of fruit ,increased at high root zone temperature compared to low root zone temperature. Flavonoid increased under the root zone temperature of 20°C in comparison with temperatures 25 and 30°C, and stem diameter was not affected by root zone heating. Furthermore, salt stress at the level of 3 ds.m-1 increased stem diameter, total sugar, pH and EC of fruit, leaf area and phenol content, whereas salt stress at a high level (6 ds.m-1) increased flavonoid content. Besides, anthocyanin content decreased in control and salt stress at 6 ds.m-1 when compared to salt stress at 3 ds.m-1.

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