Abstract
The aim of this study was to evaluate the water and salt stress in the germination process of two tomatoes cultivars. The experiment consisted of 16 treatments in a completely randomized design in triple 2 x 2 x 4 factorial design, with two tomatoes cultivars (Santa Adélia and Kátia), two imbibition solutions (PEG6000 and NaCl) and four osmotic potentials (0, -0.2, -0.4 and -0.6 MPa). Each plot was represented by a gerbox with 50 tomatoes seeds. The seeds were remained in contact with the solutions for fourteen days. The germination percentage, emergence rate index, length and dry weight of the seedlings were evaluated. Significant interactions between the factors were deployed. Qualitative factors underwent comparison of means by Tukey test (P < 0.05) and the quantitative analysis by linear regression. According to the results of the study, Santa Adélia cultivar was the most resistant for both situations, hydric and salt stress. The hydric stress was significantly more effective in reducing the results for each variable, except for dry mass. The osmotic potential, from -0.4 Mpa, significantly reduced the germination percentage, index emergency speed and seedlings.
Highlights
The tomato (Solanum lycopersicon) became one of the most important vegetable in the world, reaching a worldwide production of 152 million tons harvested (FAO, 2012)
The moistening of the seed is an essential factor for the germination process and each species has a critical moisture level below which germination does not occur, it does not mean that the metabolism is inactivated
The present study aimed to investigate the effects of water and salt stress on the germination process and the seed vigor of two tomato cultivars
Summary
The tomato (Solanum lycopersicon) became one of the most important vegetable in the world, reaching a worldwide production of 152 million tons harvested (FAO, 2012). It constitutes an important source of vitamins and an important cash crop for small and medium farmers (NAIKA, 2006). The seed germination is a critical step because it determines the establishment of the crops (ALMEIDA et al, 2001). The moistening of the seed is an essential factor for the germination process and each species has a critical moisture level below which germination does not occur, it does not mean that the metabolism is inactivated. The varied behaviors regarding obtaining moisture mechanism are mainly linked to the cell water potential (BORGES et al, 1991)
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