An Overview on Impact of Salinity Stress in Tomato under invitro Conditions

This review examines the impact of in vitro salinity stress on morphological and biochemical attributes of tomato during early developmental stages.Tomato fruits are endowed with multifaceted properties placing them in high demand for food, pharmaceutical and cosmetic industries. Increasing soil salinity due to changing climatic conditions is a potential threat for tomato cultivation. Tomato is moderately sensitive to salt stress throughout its life cycle. Salinity brings about osmotic, ionic and oxidative stress in tomatoes impairing growth, well-being and productivity. Upon exposure of tomato seeds to salt stress under in vitro conditions the germination period increases and there is decline in germination percentage. The growth and development of tomato seedlings is affected by salt stress resulting in reduction of shoot length, root length, fresh and dry weight. In presence of salinity stress, tomato seedlings show changes in biochemical parameters such as increase in Na+ and Cl- ions, free amino acids, protein, proline, antioxidant enzymes and decrease in chlorophyll content. Genotypic variation is exhibited by the tomato cultivars in response to in vitro salinity stress which is helpful in rapid selection of tolerant cultivars for planting in salt stressed environment as well as inclusion in plant breeding studies.