THE EFFECT OF PARTIAL ROOT SALINIZATION ON THE YIELD AND FRUIT QUALITY IN STRAWBERRY

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YUSEFI M.; TABATABAEI S.J.; HAJILU J.; MAHNA N.

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Journal: Journal of Agricultural Science and Sustainable Production Year:2011 | Volume:21/2 | Issue:1 Page(s): 136-144

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Title

THE EFFECT OF PARTIAL ROOT SALINIZATION ON THE YIELD AND FRUIT QUALITY IN STRAWBERRY

Author(s)

YUSEFI M. | TABATABAEI S.J. | HAJILU J. | MAHNA N. | Issue Writer Certificate

Keywords

NACL SALINITYQ4

SPLIT ROOTQ4

STRAWBERRYQ4

TSSQ4

Abstract

Salinity affects the yield and quality of fruit crops as the result of modifying water and nutrient uptake. In SPLIT ROOT system it may be possible to reduce the deleterious effect of salinity on the plant growth. Therefore, an experiment was conducted on STRAWBERRY (cv. Comarosa) with different concentration of NaCl (0, 30, 60 and 90 mM) in hydroponic system using a randomized complete blocks design. The whole root system was divided into two portions and either even or uneven salinity was applied. The treatments consist of 0:0(nutrient solution alone in both part of the root system), 0:30(one portion of the root system nutrient solution alone and other portion nutrient solution plus 30 mM NaCl) and respectively 0:60, 0:90, 30:30, 60:60 and 90:90 with four replications. The results showed that the increased salinity at two portions of the root systems reduced growth characteristics including fresh and dry weight of plants. However, when one portion of the root system supplied with salinity, the adverse effect of salinity was reduced. Maximum fresh and dry weight and length of fruits were observed in 0:0 and 0:30 treatments while in 90:90 treatment they were reduced. The plants grown with 90:90 died at the end of experiment. The yield and fresh weight of fruits was higher when one portion of root system supplied with solution salinity up to 60 mM. Salinity caused increasing of TSS and EC of fruit juice. The highest and lowest TSS was achieved in 90:90 and 0:0 treatments, respectively, but the total soluble solid (TSS), dry weight and longevity fruits were in 0:30 treatment higher than 0:0 treatment. It can be concluded that use of 0:30 treatments can improve quality of STRAWBERRY fruits without reducing yield.

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APA: Copy

YUSEFI, M., TABATABAEI, S.J., HAJILU, J., & MAHNA, N.. (2011). THE EFFECT OF PARTIAL ROOT SALINIZATION ON THE YIELD AND FRUIT QUALITY IN STRAWBERRY. JOURNAL OF AGRICULTURAL SCIENCE AND SUSTAINABLE PRODUCTION (JOURNAL OF AGRICULTURAL SCIENCE), 21/2(1), 136-144. SID. https://sid.ir/paper/180682/en

Vancouver: Copy

YUSEFI M., TABATABAEI S.J., HAJILU J., MAHNA N.. THE EFFECT OF PARTIAL ROOT SALINIZATION ON THE YIELD AND FRUIT QUALITY IN STRAWBERRY. JOURNAL OF AGRICULTURAL SCIENCE AND SUSTAINABLE PRODUCTION (JOURNAL OF AGRICULTURAL SCIENCE)[Internet]. 2011;21/2(1):136-144. Available from: https://sid.ir/paper/180682/en

IEEE: Copy

M. YUSEFI, S.J. TABATABAEI, J. HAJILU, and N. MAHNA, “THE EFFECT OF PARTIAL ROOT SALINIZATION ON THE YIELD AND FRUIT QUALITY IN STRAWBERRY,” JOURNAL OF AGRICULTURAL SCIENCE AND SUSTAINABLE PRODUCTION (JOURNAL OF AGRICULTURAL SCIENCE), vol. 21/2, no. 1, pp. 136–144, 2011, [Online]. Available: https://sid.ir/paper/180682/en

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