Abstract:
A pot experiment was conducted with four winter vegetables to assess the
salinity tolerance ability of four selected crops viz. tomato, brinjal, radish and
turnip. Four salinity levels viz. T
0
(no salinity; control), T
ii
1
(3 dSm
(6 dSm
-1
NaCl) and T
3
(9 dSm
-1
NaCl) were used. The experiment was
conducted in Completely Randomized Design (CRD) with three replications
during the period from November 2018 to February 2019. Different data on
growth, yield contributing parameters and yield were collected and analyzed
statistically. For all test crops (tomato, brinjal, radish and turnip), control
treatment T
(no salinity) showed best performance on all the studied
parameters. But considering salinity treatments significant influence was found
on all growth and yield parameters and also on nutrient content in plant shoot.
Results revealed that T
0
3
(9 dSm
-1
NaCl) treatment showed lowest growth
characters and yield of tomato (1.87 kg plant
-1
-1
NaCl), T
) and brinjal (0.65 kg plant
)
followed by T
2
(6 dSm
-1
NaCl) compared to T
0
(no salinity) and T
NaCl) (3.78 and 3.17 kg plant
-1
, respectively in tomato and 1.34 and 1.10 kg
plant
-1
, respectively in brinjal). Radish and turnip had low salt tolerance
capacity and with the salinity levels of T
2
(6 dSm
-1
NaCl) and T
NaCl), death occurred at 40 and 30 DAT, respectively. Results also revealed that
among the selected crops, radish and turnip was more sensitive to salinity stress and
death occurred with higher salinity. So, it can be concluded that among four
winter vegetables viz. tomato, brinjal radish and turnip; tomato and brinjal
showed more tolerance to salinity compared to radish and turnip.
Description:
A Thesis
Submitted to the Department of Agricultural Chemistry
Sher-e-Bangla Agricultural University, Dhaka
In partial fulfillment of the requirements
for the degree of
MASTER OF SCIENCE (MS)
IN
AGRICULTURAL CHEMISTRY
