Potential Utilization of Diluted Seawater for the Cultivation of Some Summer Vegetable Crops: Physiological and Nutritional Implications

Ferdinando Branca,Sunny Ahmar,Ismail A. Ismail,Fahim Nawaz,Rafi Qamar,Mazhar Ali,Muhammad Mubeen,Rubab Shabbir,Atique ur Rehman,Talha Javed,Muhammad Shehzad,Hafiz Muhammad Rashad Javeed,Xiukang Wang

doi:10.3390/agronomy11091826

Abstract

Freshwater alternatives to irrigate crops are in dire need of time because of changing climate and scarcity of freshwater. Therefore, seawater can be the best feasible option as it is abundantly available on Earth. Sole application of seawater for agricultural crops is impossible, but the blend with freshwater may not be aggravating the salinization problems in soils. The present investigation was conducted to evaluate the possibility of growing the short period summer vegetables i.e., eggplants, tomato, and pepper with fresh and seawater blends viz. 5%, 10% and 20%, termed as A, B and C treatments, respectively. During the experiment, we considered: (i) crop growth, biomass yield, water consumption, water use efficiency (WUE) and water productivity (WP); (ii) photosynthetic pigments and gas exchange parameters; (iii) concentration of mineral contents and quality traits; (iv) lipid peroxidation, proline contents and ascorbic acid. Tomato productivity was markedly decreased by application of B and C treatments, whereas the growth of eggplant and pepper were not much influenced at the same concentrations. Water consumption dropped, whereas WUE significantly increased in all tested crops upon increasing seawater concentrations. Leaf Na+ concentration and other mineral elements increased. These results assumed that certain concentrations of seawater–freshwater blends revealed that there were no significant effects on the quality characteristics, mineral elements concentration and productivity of eggplant and pepper plants; however, tomato plants indicated sensitivity at the three seawater concentrations (A, B and C SFW treatments). Moreover, low concentrations of salinity stress (5% and 10% SFW) seemed to be necessary to attain better crop nutrition and organoleptic values. Accordingly, the results of present will be helpful to coastline farmers in cultivating vegetables and produce nutritive food for their family.

Highlights

By increasing residential houses, due to the growing population in the developing countries, the human population pressure of water consumption on global freshwater resources will noticeably escalate
In the case of eggplant, 10% SFW treatments reduced the crop growth by 181%; the 10% seawater treatments did not statistically affect the growth of pepper plant, but the growth decreased by 146% of pepper plants at 20% SFW treatments
It was seen that the plants, i.e., eggplant and pepper, managed its growth in the presence of higher seawater concentrations by reducing the freshwater consumption compared to control, while the tomato plants were severely disturbed by higher seawater treatment (C (20% SFW) treatment)

Summary

Introduction

Due to the growing population in the developing countries, the human population pressure of water consumption on global freshwater resources will noticeably escalate. Almost half the human population on the globe do not have access to potable water [1] and water scarcity for agricultural crops may be a critical issue in the twenty-first century [2], as it is currently using 70% of the total available freshwater [3,4]. There is growing poverty and socio-economic issues in the developing countries where freshwater is crucial for food production to meet the quantitative and qualitative needs of the growing population [5]. In order to minimize the reduction in crop yield, proper managing approaches are required to maintain the salt ions in the plant rooting zone below the critical level [7]

Methods

Results

Discussion

Conclusion