Salt tolerance during vegetative growth in croSS of tomato and effect of cytoplaSm in reSponSe to Salt tolerance

TurhAn, A. and V. Seniz, 2012. Salt tolerance during vegetative growth in cross of tomato and effect of cytoplasm in response to salt tolerance. Bulg. J. Agric. Sci., 18: 207-218 The aim of the present study was the determination of salt tolerance differences among tomato crosses by using morphological, physiological parameters and the identification cytoplasm related to salt tolerance mechanisms during the vegetative stages of tomato. in the study, salt tolerant (40395, 40443, 47839) and salt sensitive (62573, 70452) tomato genotypes were used as plant material. reciprocal crosses were made between salt tolerant and salt sensitive tomato genotypes. Cross combinations were exposed to 0 (control), 8 and 12 dS m-1 naCl for 40 days. At the end of the experiment, the levels of leaf, stem and dry root weights and Ca2+, K+ and na+ concentrations were determined. The relationships between the levels of salinity and root, stem, leaf accumulation; and between K+, Ca2+, na+ and root, stem and dry leaf weights were investigated. Ca2+/na+ and K+/na+ ratios were also calculated. A tolerance index was calculated for every single genotype in root, stem and leaf dry weights and in the K+/na+ and Ca2+/na+ parameters of these organs. in this study, tolerance index were used as a select salt tolerant tomato crosses at different salt concentrations. There was a large variation in root, stem and leaf dry weight and K+/na+, Ca2+/na+ Ti among 12 cross combinations under increasing salinity. The highest tolerance index values were generally obtained from the combination of tolerant genotypes (40443, 47839 and 40395) and sensitive genotype 62573. Cytoplasm is another factor that plays an important role in the salt tolerance. Generally, in reciprocal crosses were made between a salt tolerant and a salt sensitive tomato genotypes; 40443, 47839, 40395 and 62573 cytoplasm positively affected tolerance index values and means which they were less affected by salinity.