| Summary: | 碩士 === 國立中興大學 === 園藝學系 === 91 === The objectives of this study was to improve tomato fresh quality by increasing medium EC value. Experiment 1 tomato ‘known-You 301’ were grown in bag culture and watered with different nutrient solution EC values 1.5, 2.5 and 3.5 ms/cm, respectively. EC 3.5 ms/cm of nutrient solution was adjusted with addition of major nutrient or sodium chloride to basic nutrient solution. The results showed the EC 1.5-3.5 ms/cm of nutrient solution no significant effect on yield. However, the total soluble solids, titrable acidity and EC values of fruit juice from plant treated with EC 2.5 and 3.5 ms/cm of nutrient solution higher than EC 1.5 ms/cm. The yield and fruit quality were similar between EC 2.5 and 3.5 ms/cm of nutrient solution. Salinity of nutrient solution adjusted with major nutrients or sodium chloride had no significant different on yield and plant growth.
Experiment 2 tomato ‘known-You 301’ were grown in bag culture and watered with nutrient solution amended with sodium chloride to 2.5, 3.5, 4.5 and 5.5 ms/cm. Results indicated that both total fruited yield and marketable yield decreased as nutrient solution salinity increased. Total fruited yields of the plants with EC 2.5, 3.5, 4.5 and 5.5 ms/cm of nutrient solution were 1306, 903, 886 and 809 g/plant, respectively and total marketable yield was 934, 716, 654 and 513, respectively. Yield were adversely affected by increased EC values of nutrient solution. The effect of salinity on average fruit weight followed the same trends as total fruited yield and marketable yield. However, the total fruit number per plant was not affected. The total soluble solids and titratable acidity of fruit juice increased as salinity increased.The total soluble solids and titratable acidity of fruits from plant treated with EC 5.5 ms/cm was 20% and 26% higher than those treated EC 2.5 ms/cm. However, blossom-end rot increased at higher EC values. Salinity treatments also affect plant vegetable growth significantly. The most evident EC effect was found on the reduction of leaf expansion. The leaf freash weight, leaf area and specific leaf area of individual leaf treated with EC 4.5 and 5.5 ms/cm was less than treated with EC 2.5 and 3.5 ms/cm. The photosynthesis rates, stomatal conductances and transpiration rates of leaf decrease as increase EC values of nutrient solution.
Tomato ‘known-You 301’ were grown in water culture and the plant was supplied with EC 2.5, 3.5, 4.5 and 5.5 ms/cm of nutrient solution at three times. Treatments were applied during start flowering of the first cluster, 15 days of after flowering, and 30 days after flowering. The total fruit yields and marketable yields were reduced significantly when salinity treatment was started at flowering of the first cluster.
Tomato ‘known-You 301’ were grown in bag culture and watered with different salinity not significant effect on leaf macronutrient content, but grown in water culture significant reduced nitrogen, calcium and potassium content of leaf. No matter bag culture or water culture, salinity increased potassium content, but reduced calcium content of fruit. The sodium content of leaf and fruit was increased as salinity increased, and when salinity treatment was started at flowering of the first cluster higher than treated with 15 day of after flowering, and 30 day after flowering.
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