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. 2016 Dec 6;33(5):361–372. doi: 10.5511/plantbiotechnology.16.1006a

Figure 3. Salt tolerance, as expressed by the salt tolerance index (STI) of root fresh weight (A and A′), total root length (B and B′) and root surface area (C and C′) of in vitro-cultured shoot apices from six S. lycopersicum cultivars (‘Moneymaker’, ‘Aichi-first,’ ‘Ailsa Craig’, ‘M82’, ‘Rutgers’ and ‘Ponderosa’) and two accessions of the wild species of S. peruvianum (lines 0043-1 and 0046) and four accessions of S. pimpinellifolium (lines 0041w1, 0043, 0048 and 0049-w1).Values are means ±SE, (n=10) and the experiment was repeated three times.

Figure 3. Salt tolerance, as expressed by the salt tolerance index (STI) of root fresh weight (A and A′), total root length (B and B′) and root surface area (C and C′) of in vitro-cultured shoot apices from six S. lycopersicum cultivars (‘Moneymaker’, ‘Aichi-first,’ ‘Ailsa Craig’, ‘M82’, ‘Rutgers’ and ‘Ponderosa’) and two accessions of the wild species of S. peruvianum (lines 0043-1 and 0046) and four accessions of S. pimpinellifolium (lines 0041w1, 0043, 0048 and 0049-w1).Values are means ±SE, (n=10) and the experiment was repeated three times.