Author(s):

Fouzi A Ibrahim, PK Shukla, PW Ramteke and SA John

Abstract: Tomato is considered as protective as well as productive food because of its special nutrient value and also wide spread production. It belongs to the family Solanaceae. Salinity has been thread to agriculture in some part of the world for over 3000 years: in recent time, the threat has grown. Calcium play an important role for improving the quality tomato by increasing the firmness, reducing the physiological disorders, delaying ripening process and prolonged the shelf life of tomato. In present study different levels of Calcium chloride has been used against different levels of NaCl. It has been estimated that Calcium Chloride at 2400 ppm showed best result in terms of chlorophyll a, chlorophyll a, carotenoids and lycopene against different levels of NaCl

Pages: 1661-1664  |  1382 Views  713 Downloads

Download (511KB)