Effects of Salt Water on Growth and Quality of Raphanus sativus L. and Physiological Responses against Salt Stress

Abstract

To determine the optimal salinity of irrigation water for fruit radish cultivated in peat, five levels of salinized water were used to evaluate their effect on the growth and quality of fruit radish (Raphanus sativus L.). Results showed that with an increase in salinity, the leaf growth was somehow inhibited, but the fleshy root growth increased, and quality improved with more soluble solids, sugar, protein, and Vitamin C substances in fleshy roots. With an increase in water salinity up to 4.2 dS/m, the weight of fleshy roots increased by 51.10% with a high increment in the root/shoot ratio. With the same salt concentration, the content of soluble solids in both root peal and pulp was the highest and improved by 11.06% and 6.70%, respectively. The soluble sugar content was the highest in root peals with the 4.2 dS/m treatment and in fleshy roots with the 7.4 dS/m treatment, with a 55.85% and 32.30% increase, respectively. The content of both soluble protein and vitamin C with the 4.2 dS/m treatment increased by 11.99% and 113.36%, respectively. Strong evidence derived from the study has indicated that 4.2 dS/m salinized irrigation water is optimal for growing ‘ice-cream’ fruit radishes and maintaining ultimate root weight and quality.