Brackish water effect on vegetable crops yield and quality
1998
Cantore, V. (Consiglio Nazionale delle Ricerche, Bari (Italy). Istituto sull'Orticoltura Industriale)
Salt tolerance in a crop will consider not only the possibility of plant development but also the ability to produce a marketable yield of good quality. Salinity can influence, in a different way, the production of different edible organs (flowers, leaves, fruits, roots), also if crops show the same growing and surviving ability. Generally yield decreases above a given level of salinity. Economically it could happen a further damage, because of contemporary qualitative worsening (increase of fibre content, reduction of size, decrease of period of storage). Salinity, moreover, can promote physiological disorders such as tomatoes and watermelon blossom end rot, celery black heart, artichoke head atrophy and letuce tipburn, that lower the marketable value of the crops. However, salinity can determine some qualitative improvements such as better colour and taste, higher soluble solids and reducing sugars. Tolerant species and/or cultivars, proper management practices, especially adequate irrigation and planting time, can lessen the harmful effects of salinity
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