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WELCOME TO THE THESIS PRESENTATION
DEPARTMENT OF SEED TECHNOLOGYSHER-E-BANGLA AGRICULTURAL UNIVERSITY
DHAKA-1207
2
EFFECTS OF SALINITY ON SEED GERMINATION AND SEEDLING DEVELOPMENT OF TOMATO SEED
SYED TARIK MAHABUBREG. NO. : 09-03616
SEMESTER : JULY-DECEMBER, 2015
3
INTRODUCTION
4
Tomato (Lycopersicon esculentum Mill.) belongs to the family of Solanaceae is one of the most popular vegetables rank next to potato and sweet potato in respect of vegetable production in the world
Bangladesh produces 251 thousand metric tons of tomatoes from 65 thousand acres
of land with an average yield of 3.86 metric t ha -1
There is evidence that regular tomato consumption decreases the incidence of chronic degenerative diseases such as certain types of cancer and cardiovascular diseases
It contains lycopene, one of the most powerful natural antioxidants. Lycopene has been shown to improve the skin's ability to protect against harmful UV rays
The chemical composition of tomato includes: total sugar 2.50-4.50%, vitamin C 15-20 mg/100g, calcium 0.25-0.50g/100g, magnesium 0.10-0.50g/100g, phosphorous 0.20-0.80g/100g, iron 40-500 ppm, zinc 10-50 ppm, lycopene 20-50g/100g (dry fruit weight basis)
5
Salinity is a major abiotic factor limiting plant growth and fruit yield throughout the arid and semi-arid regions of the world
About 770,000 km2 of the land is affected by secondary salinization, 20 % of the irrigated areas and about 2 % of the total agricultural land in Bangladesh
It induces osmotic and toxic effects leading to physiological, morphological and biochemical modifications; it causes growth inhibition, crop yield reduction, lower photosynthesis and respiration, nutritional deficiencies and inhibition of protein synthesis
In saline environments, the cotyledons to break through a soil crust, emerging and seedlings to survive are crucial for crop production The detrimental effect of salinity occurs because of osmotic stress and specific ion toxicity
The importance of seed germination under salt stress, the mechanism of salt tolerance in seeds is relatively poorly understood, especially when compared with the amount of information currently available about salt tolerance physiology and biochemistry in vegetative stage of plants
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OBJECTIVES
To study the salt tolerance of tomato varieties at seed germination and seedling stage, and
To assess the effects of different concentrations of NaCl on germination of tomato seed.
7
MATERIALS AND METHODS
8
Experimental SiteThe experiment was conducted at the Laboratory of the Department of Agronomy, Sher-e-Bangla Agricultural University, Dhaka-1207, Bangladesh
Experimental PeriodJanuary to March, 2015
Collection of plant materialSix varieties of tomato seeds were collected from Bangladesh Agricultural Research Institute (BARI), Gazipur.
Experimental Design and LayoutThe two factor experiment was conducted following Completely Randomized Design (CRD) with three replications. Twenty five seeds of each variety represented one replication
9
Treatment of the ExperimentThe experiment consisted of two factors:
Factor A: Six tomato varieties
Factor B: Five salt concentrationsi. T1= Distilled water (Control)ii. T2 = 25 mMiii. T3 = 50 mM iv. T4 = 100 mM v. T5 = 150 mM
i. V1 = Baharii. V2=BARI Tomato -1(Manik)iii. V3=BARI Tomato -2(Ratan)iv. V4=BARI Tomato -6(Choti)v. V5=BARI Tomato -9(Lalima)vi. V6= BARI Tomato -12(Shidur)
10
Preparation of the solutions
The data were recorded on the following parameters
Statistical analysisThe collected data were compiled and analyzed statistically using the analysis of variance (ANOVA) technique with the help of a computer package program MSTAT-C and the mean differences were adjusted by Least Significance Difference (LSD) test at 5% level of probability
Collection of data
Treatments Salinity level (mM)Amount of NaCl gL-1 in
distilledwater
T1 0 (control) 0.0T2 25 1.46T3 50 2.92T4 100 5.84T5 150 8.76
Germination percentageCoefficient of germinationRadicle lengthPlumule lengthSeed vigor indexRadicle fresh weightPlumule fresh weightRadicle dry weightPlumule dry weight
11
RESULTS AND DISCISSION
12
4 5 6 7 8 9 10 110
10203040506070
V1 V2 V3 V4 V5 V6
Days after sowing (DAS)
Ger
min
atio
n pe
rcen
tage
(%)
Figure 1. Effect of varieties on the germination of tomato seeds at different days after sowing (LSD0.05= 0.35, 0.66, 1.11, 1.51, 1.67, 1.81, 1.94 and 1.93 at 4, 5, 6, 7, 8, 9, 10 and 11 DAS, respectively)
13
4 5 6 7 8 9 10 110
20
40
60
80
S0 S1 S2 S3 S4
Days after sowing (DAS)
Ger
min
atio
n pe
rcen
tage
(%)
Figure 2. Effect of NaCl concentration on the germination of tomato seeds at different days after sowing (LSD0.05= 0.32, 0.60, 1.01, 1.38, 1.52, 1.65, 1.77 and 1.76 at 4, 5, 6, 7, 8, 9, 10 and 11 DAS, respectively)
14
Table 2. Combined effect of varieties and NaCl concentration on germination of tomato seeds at different days after sowing (DAS)
VarietyNaCl conc.
Germination (%)
4 DAS 5 DAS 6 DAS 7 DAS 8 DAS 9 DAS 10 DAS 11 DAS
Bahar (V1)
0 (S0) 22.67 c 53.33 d 62.67 f 73.33 e 74.69 e 74.67 fg 74.67 f 74.67 f25 (S1) 8.00 g 11.68 j 28.00 j 57.33 h 62.67 g 62.67 i 62.67 gh 62.67 gh50 (S2) 0.00 j 4.00 l 16.00 l 33.33 k 34.67 k 34.67 l 34.67 m 34.67 l100 (S3) 0.00 j 0.00 m 2.670 o 16.00 o 16.00 n 16.00 n 17.33 o 17.33 n150 (S4) 0.0 0 j 0.00 m 0.00 p 0.00 q 0.00 q 0.00 p 0.00 q 0.00 p
BARI Tomato-1
0 (S0) 34.67 b 73.33 b 82.67 b 90.67 b 92.00 a 92.00 ab 92.00 ab 92.00 ab25 (S1) 13.33 e 46.67 f 66.67 e 78.47 d 82.67 c 82.67 de 82.67 de 82.67 de50 (S2) 0.0 j 4.00 l 22.60 k 34.67 k 42.67 j 42.67 k 42.65 kl 42.67 jk100 (S3) 0.0 j 0.00 m 9.33 mn 20.00 n 20.00 m 22.67 m 26.67 n 26.67 m150 (S4) 0.00 j 0.00 m 0.00 p 0.00 q 0.00 q 0.00 p 0.00 q 0.00 p
BARI Tomato-2
0 (S0) 22.67 c 50.67 e 74.67 d 73.33 e 86.69 b 86.67 cd 86.67 cd 86.67 cd25 (S1) 13.33 e 28.00 g 48.00 h 57.44 h 66.65 f 66.67 hi 66.67 g 66.67 g50 (S2) 0.00 j 16.00 i 34.67 i 50.67 i 54.67 h 55.34 j 57.33 ij 56.33 i100 (S3) 0.00 j 4.00 l 8.00 n 29.33 l 34.67 k 34.67 l 34.67 m 34.67 l150 (S4) 0.00 j 0.00 m 0.00 p 0.00 q 0.00 q 0.00 p 0.00 q 0.00 p
BARI Tomato-6
0 (S0) 13.33 e 22.67 h 36.00 i 48.00 i 57.33 h 57.33 j 61.33 hi 61.33 h25 (S1) 2.67 i 8.00 k 16.00 l 28.00 l 34.67 k 34.67 l 41.33 l 41.33 k50 (S2) 0.00 j 0.00 m 4.0 o 16.00 o 16.00 n 16.00 n 25.33 n 25.33 m100 (S3) 0.00 j 0.00 m 0.00 p 8.00 p 8.00 p 8.0 o 10.67 p 10.67 o150 (S4) 0.00 j 0.00 m 0.00 p 0.00 q 0.00 q 0.00 p 0.00 q 0.00 p
BARI Tomato-9
0 (S0) 16.00 d 24.00 h 50.67 g 62.67 g 78.67 d 78.70 ef 78.67 ef 78.67 ef25 (S1) 4.00 h 12.00 j 26.67 j 38.67 j 50.67 i 55.34 j 56.00 j 56.00 i50 (S2) 0.00 j 0.00 m 10.67 m 24.00 m 26.67 l 26.67 m 26.67 n 26.67 m100 (S3) 0.00 j 0.00 m 4.0 o 8.00 p 12.00 o 12.00 no 14.67 op 12.00 o150 (S4) 0.00 j 0.00 m 0.00 p 0.00 q 0.00 q 0.00 p 0.00 q 0.00 p
BARI Tomato-12
0 (S0) 46.67 a 81.33 a 90.67 a 94.67 a 94.67 a 94.60 a 94.67 a 94.67 a25 (S1) 9.33 f 62.67 c 78.67 c 86.67 c 88.00 b 88.00 bc 89.33 bc 89.34 bc50 (S2) 2.66 i 12.00 j 28.00 j 66.67 f 69.33 f 70.67 gh 74.67 f 74.65 f100 (S3) 0.0 0 j
4.00 l 21.33 k 38.67 j 44.0 j 44.0 k 46.67 k 46.67 j150 (S4) 0.00 j 0.00 m 0.00 p 0.00 q 0.00 q 0.00 p 0.00 q 0.00 p
LSD (0.05) 0.78 1.48 2.47 3.37 3.73 4.05 4.34 4.32CV (%) 6.86 5.25 5.52 5.46 5.49 5.91 6.13 6.13
15
V1 V2 V3 V4 V5 V69.5
10
10.5
11
11.5
12
Tomato variety
Ger
min
atio
n co
ffeci
ent
Figure 3. Effect of varieties on the germination coefficient of tomato seeds (LSD0.05=0.43
16
S0 S1 S2 S3 S40
3
6
9
12
15
18
Salinity level
Ger
min
atio
n co
ffeci
ent
Figure 4. Effect of NaCl concentration on the germination coefficient of tomato seeds (LSD0.05=0.40)
17
Table 3. Combined effect of varieties and NaCl concentration on germination coefficient and vigority index of tomato seeds
Variety NaCl conc. Germination coefficient Vigority index
Bahar (V1)
0 (S0) 15.53 ab 865.4 d25 (S1) 14.13 d-h 588.6 f50 (S2) 13.77 e-h 288.6 hi100 (S3) 13.23 g-i 101.4 m150 (S4) 0.00 k 0.00 o
BARI Tomato-1
0 (S0) 15.91 a 1233 a25 (S1) 15.07 a-d 991.1 c50 (S2) 13.77 e-h 471.5 g100 (S3) 13.33 g-i 167.9 l150 (S4) 0.00 k 0.00 o
BARI Tomato-2
0 (S0) 15.31 a-c 983.7 c25 (S1) 14.70 b-e 621.8 f50 (S2) 14.16 d-g 430.5 g100 (S3) 13.49 ghi 184.0 kl150 (S4) 0.00 k 0.00 o
BARI Tomato-6
0 (S0) 14.57 bcdef 630.7 f25 (S1) 13.69 fghi 322.9 h50 (S2) 12.74 i 169.1 l100 (S3) 10.66 j 42.76 no150 (S4) 0.00 k 0.00 o
BARI Tomato-9
0 (S0) 14.55 cdef 841.0 d25 (S1) 13.82 efgh 595.7 f50 (S2) 13.55 ghi 228.7 jk100 (S3) 13.18 hi 52.96 n150 (S4) 0.00 k 0.00 o
BARI Tomato-12
0 (S0) 16.00 a 1266 a25 (S1) 15.23 a-c 1050 b50 (S2) 13.80 e-h 730.1 e100 (S3) 13.62 f-i 258.1 ij150 (S4) 0.0 0 k 0.00 o
LSD (0.05) 0.97 45.02CV (%) 5.26 6.3
18
V1 V2 V3 V4 V5 V60
100
200
300
400
500
600
700
Tomato variety
Vig
ouri
ty in
dex
Figure 5. Effect of varieties on the vigority index of tomato seeds (LSD0.05= 20.13)
19
S0 S1 S2 S3 S40
200
400
600
800
1000
1200
Salinity level
Vig
ouri
ty in
dex
Figure 6. Effect of NaCl concentration on the radicle length of tomato seeds (LSD0.05=18.38)
20
5 7 9 110
1
2
3
4
5
6
V1 V2 V3 V4 V5 V6
Days after sowing (DAS)
Rad
icle
leng
th (m
m)
Figure 7. Effect of varieties on the radicle length of tomato seeds at different days after sowing (LSD0.05= 0.08, 0.11, 0.13 and 0.13 at 5, 7, 9 and 11 DAS,
respectively)
21
5 7 9 1101234567
S0 S1 S2 S3 S4
Days after sowing (DAS)
Rad
icle
leng
th (m
m)
Figure 8. Effect of NaCl concentration on the radicle length of tomato seeds at different days after sowing (LSD0.05= 0.08, 0.10, 0.12 and 0.12 at 5, 7, 9 and 11 DAS, respectively)
22
Table 4. Combined effect of varieties and NaCl concentration on radical length of tomato seeds at different days after sowing (DAS)
VarietyNaCl conc.
Radicle length (mm)
5 DAS 7 DAS 9 DAS 11 DAS
Bahar (V1)
0 (S0) 4.13 ef 5.47 cd 6.05 c 6.21 c-e25 (S1) 3.50 g 4.48 e 5.03 de 5.40 f50 (S2) 3.00 hi 3.70 gh 4.23 f 4.87 g100 (S3) 0.00 l 1.53 j 2.20 jk 3.21 k150 (S4) 0.00 l 0.00 l 0.00 l 0.00 m
BARI Tomato-1
0 (S0) 6.10 a 6.83 a 7.73 a 7.78 a25 (S1) 5.33 b 5.54 c 6.56 b 6.81 b50 (S2) 4.50 d 4.29 e 5.93 c 6.02 de100 (S3) 0.00 l 1.74 ij 3.10 h 3.98 j150 (S4) 0.00 l 0.00 l 0.00 l 0.00 m
BARI Tomato-2
0 (S0) 4.01 f 6.23 b 6.07 c 6.30 cd25 (S1) 3.51 g 5.37 cd 5.07 de 5.27 f50 (S2) 2.50 j 4.00 f 4.20 fg 4.39 i100 (S3) 0.00 l 1.67 ij 2.80 i 3.01 k150 (S4) 0.00 l 0.00 l 0.00 l 0.00 m
BARI Tomato-6
0 (S0) 3.13 h 4.37 e 5.08 d 5.50 f25 (S1) 2.83 i 3.91 fg 4.43 f 4.58 hi50 (S2) 1.85 k 3.48 h 3.94 g 3.99 j100 (S3) 0.00 l 1.12 k 2.05 k 2.11 l150 (S4) 0.00 l 0.00 l 0.00 l 0.00 m
BARI Tomato-9
0 (S0) 3.49 g 5.23 d 6.57 b 5.99 e25 (S1) 2.86 i 4.46 e 5.93 c 5.33 f50 (S2) 1.85 k 3.51 h 4.79 e 4.69 gh100 (S3) 0.00 l 1.19 k 2.36 j 2.38 l150 (S4) 0.00 l 0.00 l 0.00 l 0.00 m
BARI Tomato-12
0 (S0) 5.11 c 6.20 b 7.51 a 7.61 a25 (S1) 4.23 e 5.35 cd 6.40 b 6.50 c50 (S2) 3.36 g 4.50 e 5.25 d 5.54 f100 (S3) 0.00 l 1.82 i 3.06 hi 3.11 k150 (S4) 0.00 l 0.00 l 0.00 l 0.00 m
LSD (0.05) 0.19 0.25 0.29 0.29CV (%) 5.28 4.79 4.51 4.48
23
5 7 9 110
0.51
1.52
2.53
3.54
V1 V2 V3 V4 V5 V6
Days after sowing (DAS)
Plum
ule
leng
th (m
m)
Figure 9. Effect of varieties on the plumule length of tomato seeds at different days after sowing (LSD0.05= 0.06, 0.08, 0.09 and 0.12 at 5, 7, 9 and 11 DAS, respectively)
24
5 7 9 110123456
S0 S1 S2 S3 S4
Days after sowing (DAS)
Plum
ule
leng
th (m
m)
Figure 10. Effect of NaCl concentration on the plumule length of tomato seeds at different days after sowing (LSD0.05= 0.06, 0.08, 0.08 and 0.11 at 5, 7, 9 and 11 DAS, respectively)
25
Table 5. Combined effect of varieties and NaCl concentration on plumule length of tomato seeds at different days after sowing (DAS)
VarietyNaCl conc. Plumule length (mm)
5 DAS 7 DAS 9 DAS 11 DAS
Bahar (V1)
0 (S0) 2.70 e 3.92 de 5.07 c 5.12 bc25 (S1) 1.90 i 3.13 g 4.15 e 3.98 fg50 (S2) 1.50 j 2.72 h 3.84 fg 3.43 h100 (S3) 0.00 n 1.25 j 1.91 k 2.63 j150 (S4) 0.00 n 0.00 l 0.00 m 0.00 m
BARI Tomato-1
0 (S0) 3.80 a 4.99 a 5.73 a 5.82 a25 (S1) 3.20 c 4.65 b 5.05 c 5.25 bc50 (S2) 2.55 f 4.02 d 4.10 e 4.24 ef100 (S3) 0.00 n 1.40 j 2.07 jk 2.58 j150 (S4) 0.00 n 0.00 l 0.00 m 0.00 m
BARI Tomato-2
0 (S0) 3.12 c 3.84 de 4.94 c 5.05 cd25 (S1) 2.85 d 3.14 g 4.02 ef 4.05 fg50 (S2) 2.25 g 2.29 i 3.06 h 3.12 i100 (S3) 0.00 n 1.01 k 2.07 jk 2.30 k150 (S4) 0.00 n 0.00 l 0.00 m 0.00 m
BARI Tomato-6
0 (S0) 1.82 i 3.83 e 4.43 d 4.79 d25 (S1) 1.06 l 2.76 h 3.14 h 3.23 hi50 (S2) 0.63 m 2.70 h 2.59 i 2.69 j100 (S3) 0.00 n 1.01 k 1.67 l 1.90 l150 (S4) 0.00 n 0.00 l 0.00 m 0.00 m
BARI Tomato-9
0 (S0) 2.50 f 4.36 c 4.53 d 5.37 b25 (S1) 2.10 h 3.43 f 3.70 g 4.39 e50 (S2) 1.20 k 3.11 g 2.94 h 3.89 g100 (S3) 0.00 n 1.30 j 1.88 k 2.03 l150 (S4) 0.00 n 0.00 l 0.00 m 0.00 m
BARI Tomato-12
0 (S0) 3.60 b 4.75 b 5.34 b 5.71 a25 (S1) 2.91 d 4.01 de 5.00 c 5.18 bc50 (S2) 2.06 h 3.11 g 4.63 d 5.03 cd100 (S3) 0.00 n 1.35 j 2.13 j 3.01 i150 (S4) 0.00 n 0.00 l 0.00 m 0.00 m
LSD (0.05) 0.14 0.19 0.21 0.27CV (%) 6.2 4.81 4.36 5.15
26
5 7 9 110
2
4
6
8
10
12
V1 V2 V3 V4 V5 V6
Days after sowing (DAS)
Rad
icle
fre
sh w
eigh
t (m
g)
Figure 11. Effect of varieties on the radicle fresh wight of tomato seeds at different days after sowing (LSD0.05= 0.09, 0.14, 0.26 and 0.30 at 5, 7, 9 and 11 DAS, respectively)
27
5 7 9 110
2
4
6
8
10
12
S0 S1 S2 S3 S4
Days after sowing (DAS)
Rad
icle
fre
sh w
eigh
t (m
g)
Figure 12. Effect of NaCl concentration on the radicle fresh weight of tomato seeds at different days after sowing (LSD0.05= 0.08, 0.13, 0.23 and 0.28 at 5, 7, 9 and 11 DAS, respectively)
28
Table 6. Combined effect of varieties and NaCl concentration on radicle fresh weight of tomato seeds at different days after sowing (DAS)
VarietyNaCl conc.
Radicle fresh weight (mg)
5 DAS 7 DAS 9 DAS 11 DAS
Bahar (V1)
0 (S0) 4.00 c 6.97 c 7.98 e 8.05 d25 (S1) 3.00 d 3.93 f 6.01 g 7.02 e50 (S2) 2.50 e 3.03 g 5.01 h 6.03 fg100 (S3) 0.00 g 1.99 h 4.00 i 5.03 i150 (S4) 0.00 g 0.00 i 0.00 k 0.00 k
BARI Tomato-1
0 (S0) 6.00 a 9.97 a 12.97 a 14.82 a25 (S1) 5.00 b 8.83 b 12.00 b 14.38 a50 (S2) 4.00 c 7.05 c 8.98 d 12.01 b100 (S3) 0.00 g 2.90 g 5.01 h 6.97 e150 (S4) 0.00 g 0.00 i 0.00 k 0.00 k
BARI Tomato-2
0 (S0) 4.02 c 6.87 c 8.95 d 9.03 c25 (S1) 3.00 d 5.07 e 7.00 f 6.99 e50 (S2) 3.00 d 5.10 e 5.99 g 7.03 e100 (S3) 0.00 g 1.90 h 3.99 i 5.09 hi150 (S4) 0.00 g 0.00 i 0.00 k 0.00 k
BARI Tomato-6
0 (S0) 1.90 f 6.00 d 7.10 f 8.05 d25 (S1) 1.88 f 4.90 e 6.00 g 6.50 ef50 (S2) 2.00 f 4.03 f 5.00 h 5.74 gh100 (S3) 0.00 g 1.90 h 2.99 j 3.82 j150 (S4) 0.00 g 0.00 i 0.00 k 0.00 k
BARI Tomato-9
0 (S0) 4.00 c 7.10 c 8.95 d 9.00 c25 (S1) 3.93 c 5.87 d 8.00 e 9.00 c50 (S2) 2.94 d 6.03 d 6.99 f 7.03 e100 (S3) 0.00 g 3.03 g 4.01 i 5.01 i150 (S4) 0.00 g 0.00 i 0.00 k 0.00 k
BARI Tomato-12
0 (S0) 4.90 b 8.86 b 11.01 c 12.05 b25 (S1) 4.00 c 5.97 d 8.00 e 8.00 d50 (S2) 3.00 d 5.10 e 6.99 f 8.04 d100 (S3) 0.00 g 3.06 g 5.01 h 6.03 fg150 (S4) 0.00 g 0.00 i 0.00 k 0.00 k
LSD (0.05) 0.19 0.31 0.58 0.68CV (%) 5.53 4.6 6.29 6.53
29
5 7 9 110
0.20.40.60.8
11.21.4
V1 V2 V3 V4 V5 V6
Days after sowing (DAS)
Rad
icle
dry
wei
ght (
mg)
Figure 13. Effect of varieties on the radicle dry weight of tomato seeds at different days after sowing (LSD0.05= 0.02, 0.03, 0.03 and 0.04 at 5, 7, 9 and 11 DAS, respectively)
30
5 7 9 110
0.5
1
1.5
2
S0 S1 S2 S3 S4
Days after sowing (DAS)
Rad
icle
dry
wei
ght (
mg)
Figure 14. Effect of NaCl concentration on the radicle dry weight of tomato seeds at different days after sowing (LSD0.05= 0.02, 0.03, 0.03 and 0.04 at 5, 7, 9 and 11 DAS, respectively)
31
Table 7. Combined effect of varieties and NaCl concentration on radicle dry weight of tomato seeds at different days after sowing (DAS)
VarietyNaCl conc.
Radicle dry weight (mg)
5 DAS 7 DAS 9 DAS 11 DAS
Bahar (V1)
0 (S0) 1.25 c 1.37 b 1.57 c 1.80 b25 (S1) 1.00 e 1.19 c 1.32 f 1.40 fg50 (S2) 0.75 f 1.07 ef 1.17 g 1.21 i100 (S3) 0.00 i 0.37 j 0.72 j 0.79 mn150 (S4) 0.00 i 0.00 k 0.00 m 0.00 q
BARI Tomato-1
0 (S0) 1.50 a 1.71 a 1.98 a 2.10 a25 (S1) 1.25 c 1.44 b 1.72 b 1.80 b50 (S2) 1.00 e 1.21 c 1.42 e 1.44 ef100 (S3) 0.00 i 0.50 i 0.72 j 0.79 mn150 (S4) 0.00 i 0.00 k 0.00 m 0.00 q
BARI Tomato-2
0 (S0) 1.25 c 1.44 b 1.68 b 1.69 cd25 (S1) 0.75 f 1.00 fg 1.22 g 1.32 gh50 (S2) 0.50 h 0.74 h 0.98 h 1.01 k100 (S3) 0.00 i 0.41 j 0.62 k 0.65 o150 (S4) 0.00 i 0.00 k 0.00 m 0.00 q
BARI Tomato-6
0 (S0) 1.00 e 1.10 de 1.49 de 1.61 d25 (S1) 0.75 f 0.93 g 1.19 g 1.22 i50 (S2) 0.45 h 0.70 h 0.80 i 0.89 l100 (S3) 0.00 i 0.35 j 0.48 l 0.50 p150 (S4) 0.00 i 0.00 k 0.00 m 0.00 q
BARI Tomato-9
0 (S0) 1.33 b 1.44 b 1.72 b 1.73 bc25 (S1) 0.99 e 1.21 c 1.43 de 1.50 e50 (S2) 0.60 g 0.74 h 1.02 h 1.11 j100 (S3) 0.00 i 0.50 i 0.72 j 0.72 no150 (S4) 0.00 i 0.00 k 0.00 m 0.00 q
BARI Tomato-12
0 (S0) 1.16 d 1.15 cd 1.50 d 1.63 d25 (S1) 0.80 f 1.03 ef 1.32 f 1.50 e50 (S2) 0.50 h 0.69 h 1.24 g 1.24 hi100 (S3) 0.00 i 0.51 i 0.80 i 0.82 lm150 (S4) 0.00 i 0.00 k 0.00 m 0.00 q
LSD (0.05) 0.05 0.07 0.07 0.09CV (%) 6.62 5.35 4.16 5.05
32
5 7 9 110
3
6
9
12
15
18
V1 V2 V3 V4 V5 V6
Days after sowing (DAS)
Plum
ule
fres
h w
eigh
t (m
g)
Figure 15. Effect of varieties on the plumule fresh weight of tomato seeds at different days after sowing (LSD0.05= 0.21, 0.33, 0.43 and 0.55 at 5, 7, 9 and 11 DAS, respectively)
33
5 7 9 110
5
10
15
20
25
S0 S1 S2 S3 S4
Days after sowing (DAS)
Plum
ule
fres
h w
eigh
t (m
g)
Figure 16. . Effect of NaCl concentration on the plumule fresh weight of tomato seeds at different days after sowing (LSD0.05= 0.19, 0.30, 0.39 and 0.51 at 5, 7, 9 and 11 DAS, respectively)
34
Table 8. Combined effect of varieties and NaCl concentration on plumule fresh weight of tomato seeds at different days after sowing (DAS)
VarietyNaCl conc. Plumule fresh weight (mg)
5 DAS 7 DAS 9 DAS 11 DAS
Bahar (V1)
0 (S0) 7.00 h 12.83 hi 15.50 f 15.00 f25 (S1) 5.00 j 10.73 k 12.99 h 13.33 gh50 (S2) 3.97 k 7.92 m 11.01 j 12.50 hi100 (S3) 0.00 l 4.93 o 7.98 m 8.97 l150 (S4) 0.00 l 0.00 p 0.00 n 0.00 m
BARI Tomato-1
0 (S0) 14.23 a 18.80 a 23.01 a 24.69 a25 (S1) 12.00 b 17.03 c 18.99 c 21.00 c50 (S2) 9.00 e 15.07 d 17.01 e 19.06 d100 (S3) 0.00 l 8.10 m 12.01 i 14.01 fg150 (S4) 0.00 l 0.00 p 0.00 n 0.00 m
BARI Tomato-2
0 (S0) 9.00 e 13.80 fg 17.01 e 17.96 de25 (S1) 8.00 g 11.93 j 16.03 f 16.97 e50 (S2) 6.97 h 10.07 k 14.02 g 15.06 f100 (S3) 0.00 l 5.83 n 10.01 k 11.05 jk150 (S4) 0.00 l 0.00 p 0.00 n 0.00 m
BARI Tomato-6
0 (S0) 8.50 f 14.27 ef 15.99 f 17.31 e25 (S1) 7.83 g 10.60 k 13.95 gh 15.04 f50 (S2) 5.97 i 9.00 l 13.03 h 15.07 f100 (S3) 0.00 l 5.02 o 9.00 l 10.20 kl150 (S4) 0.00 l 0.00 p 0.00 n 0.00 m
BARI Tomato-9
0 (S0) 12.00 b 16.87 c 21.99 b 22.64 b25 (S1) 10.00 d 14.98 de 18.01 d 19.02 d50 (S2) 8.00 g 12.10 ij 14.01 g 15.00 f100 (S3) 0.00 l 8.07 m 8.99 l 11.00 jk150 (S4) 0.00 l 0.00 p 0.00 n 0.00 m
BARI Tomato-12
0 (S0) 14.03 a 17.97 b 22.99 a 23.95 a25 (S1) 11.10 c 15.07 d 18.02 d 19.01 d50 (S2) 8.98 e 13.10 gh 15.99 f 16.97 e100 (S3) 0.00 l 8.10 m 11.01 j 11.99 ij150 (S4) 0.00 l 0.00 p 0.00 n 0.00 m
LSD (0.05) 0.47 0.73 0.96 1.24CV (%) 5.32 4.76 4.94 5.89
35
5 7 9 110
0.10.20.30.40.50.60.7
V1 V2 V3 V4 V5 V6
Days after sowing (DAS)
Plum
ule
dry
wei
ght (
mg)
Figure 17. Effect of varieties on the plumule dry weight of tomato seeds at different days after sowing (LSD0.05= 0.02, 0.02, 0.02 and 0.02 at 5, 7, 9 and 11 DAS, respectively)
36
5 7 9 110
0.2
0.4
0.6
0.8
1
1.2
S0 S1 S2 S3 S4
Days after sowing (DAS)
Plum
ule
dry
wei
ght (
mg)
Figure 18. Effect of NaCl concentration on the plumule dry weight of tomato seeds at different days after sowing (LSD0.05= 0.02, 0.02, 0.02 and 0.02 at 5, 7, 9 and 11 DAS, respectively)
37
Table 9. Combined effect of varieties and NaCl concentration on plumule dry weight of tomato seeds at different days after sowing (DAS)
VarietyNaCl conc. Plumule dry weight (mg)
5 DAS 7 DAS 9 DAS 11 DAS
Bahar (V1)
0 (S0) 0.50 c 0.75 b 1.02 b 1.02 b25 (S1) 0.33 e 0.65 d 0.64 ef 0.68 e50 (S2) 0.25 fg 0.31 g 0.41 h 0.43 g100 (S3) 0.00 i 0.14 i 0.26 jk 0.31 h150 (S4) 0.00 i 0.00 j 0.00 m 0.0 j
BARI Tomato-1
0 (S0) 0.75 a 0.81 a 1.17 a 1.20 a25 (S1) 0.51 c 0.67 cd 1.02 b 1.02 b50 (S2) 0.25 fg 0.44 f 0.64 ef 0.64 ef100 (S3) 0.00 i 0.23 h 0.32 i 0.32 h150 (S4) 0.00 i 0.0 j 0.00 m 0.00 j
BARI Tomato-2
0 (S0) 0.50 c 0.72 bc 0.92 c 0.93 c25 (S1) 0.26 f 0.32 g 0.50 g 0.61 f50 (S2) 0.20 g 0.20 h 0.32 i 0.42 g100 (S3) 0.00 i 0.14 i 0.23 kl 0.31 h150 (S4) 0.00 i 0.00 j 0.00 m 0.00 j
BARI Tomato-6
0 (S0) 0.40 d 0.62 d 0.71 d 0.81 d25 (S1) 0.31 e 0.48 ef 0.61 f 0.65 ef50 (S2) 0.14 h 0.21 h 0.31 ij 0.33 h100 (S3) 0.00 i 0.11 i 0.20 l 0.25 i150 (S4) 0.00 i 0.00 j 0.00 m 0.00 j
BARI Tomato-9
0 (S0) 0.65 b 0.75 b 1.01 b 0.99 b25 (S1) 0.40 d 0.50 e 0.73 d 0.81 d50 (S2) 0.24 fg 0.31 g 0.51 g 0.61 f100 (S3) 0.00 i 0.21 h 0.26 jk 0.41 g150 (S4) 0.00 i 0.00 j 0.00 m 0.00 j
BARI Tomato-12
0 (S0) 0.47 c 0.67 cd 0.91 c 1.02 b25 (S1) 0.33 e 0.51 e 0.68 de 0.85 d50 (S2) 0.20 g 0.24 h 0.33 i 0.43 g100 (S3) 0.00 i 0.22 h 0.20 jk 0.31 h150 (S4) 0.00 i 0.00 j 0.00 m 0.00 j
LSD (0.05) 0.05 0.05 0.05 0.05CV (%) 8.15 5.95 4.49 4.77
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CONCLUSION
39
Conclusion: Germination and seedling growth decreased with the increasing
levels of NaCl concentration .
The studied tomato cultivars can tolerate salinity below 150 mM
regarding to all germination and seedling growth parameters.
40
Thanks to All
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