EFFECTS OF SALINITY ON SEED GERMINATION AND SEEDLING DEVELOPMENT OF TOMATO SEED

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

6

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


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


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


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


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


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)


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


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


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)


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


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


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)


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


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


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)


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


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


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)


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

38

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

Environment

EFFECTS OF SALINITY ON SEED GERMINATION AND SEEDLING DEVELOPMENT OF TOMATO SEED