Tolerance of vegetable crops to salinity

Tolerance of vegetable crops to Shannon*, salinity Laboratory, Department of Agriculture, Agricultural Research Service,450 W. Big Springs Road, Riverside, CA 92507, USAA bstractGlobal constraints on fresh water supplies and the need to dispose of agricultural, municipal, andindustrial waste waters have intensified interest in water reuse options. In many instances, the valueof the water is decreased solely because of its higher salt concentration. Although quantitativeinformation on crop salt Tolerance exists for over 130 crop species, there are many vegetables whichlack definitive data. vegetable crops are defined as herbaceous species grown for humanconsumption in which the edible portions consist of leaves, roots, hypocotyls, stems, petioles, andflower buds. The salt Tolerance of vegetable species is important because the cash value ofvegetables is usually high compared to field crops .

increase in carrot and starch content decreases in potatoes as salinity increases (Bernstein, 1959); cabbage heads are more solid at low salinity levels, but are less compact as salinity increases (Osawa, 1961). Celery has been reported to be both more resistant and more susceptible to blackheart (Osawa, 1963; Aloni and Pressman, 1987).

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