Silicon and titanium affect the percentage of juice and color attributes in tomato fruits of plants exposed to salt stress

Abstract

Objective: To evaluate the leaf application of silicon (Si) and titanium (Ti) in three doses (0, 75, and 150 mg L-1), independently, on tomato plants cv. Río Supremo, subjected to saline stress (0, 50, and 100 mM NaCl), on the percentage of juice and color attributes of the fruit.
 Design/methodology/approach: Two independent essays were carried out under a completely randomized experimental design in a 32 factorial arrangement, where the first study factor was the NaCl concentration in the nutrient solution and the second factor was the leaf application of Si or Ti. The percentage of juice and color attributes in fruits were determined. An analysis of variance and the comparison of means by Tukey (p ≤ 0.05) with the SAS software were performed.
 Results: Salinity was found to reduce the percentage of juice, the color index, and the ratio of “a/b” indexes. Regarding the interactive effects, NaCl with both Ti and Si increases the “b” index. Leaf applications of Si increased the “b” index and reduced the percentage of juice, the color index, and the ratio of “a/b” indexes. Also, Ti improved the color index and the “b” index.
 Limitations of the study/implications: The results were obtained in the Río Supremo tomato variety under greenhouse conditions. Other varieties should be tested too.
 Findings/conclusions: Si and Ti applied to the leaves have positive effects on the color of the fruits of tomato plants under saline stress.