Most rice is very sensitive to salinity, at a salinity level from 3 dS m− 1 (USDA 2013).
The viscosity increases with salinity at a low salinity, but decreases at a higher salinity.
At a higher salinity, ζ-potential is less negative but still at ΦZ ≈ -20 mV.
An equal distribution of surfactant in both oil and water phase is observed at a particular salinity, called optimal salinity, which produces the lowest IFT (Sayyouh 1994).
Although AR80 grew even at a high salinity (e.g., 90 g/L), the growth rate became lower as the salinity increased.
The specific growth rate of AR80 was 0.66 h−1 at a salinity of 10 g/L, which was original salinity of the brine, and 0.49, 0.31, and 0.22 h−1 at salinities of 30, 60, and 90 g/L, respectively.
As water temperature increased, SGR peaks shifted to higher salinities (Fig. 6), with the peak SGR occurring at a salinity of 10 at 15 and 20 °C, at a salinity of 20 at 25 °C, and at a salinity of 30 at 30 and 35 °C.
This suggests that in tomato, for a particular level of salinity tolerance, a complex ratio between Na+ exclusion and tissue tolerance defines the salinity tolerance of individual tomato accessions.
The salt concentration in the water extracted from a saturated soil (called saturation extract) defines the salinity of this soil.
Our results suggest that, in tomato, for a particular level of tolerance to salinity, a complex relationship between Na+ concentration in the cells and tissue tolerance defines the salinity tolerance of individual tomato accessions.
These results suggest that, in tomato, for a particular level of tolerance to salinity, a complex relationship between Na+ concentration in the cells and tissue tolerance defines the salinity tolerance of individual tomato accessions.
